Cook chicken and save broth 1-2 days prior.

In a medium bowl, mix flour, Crisco, and cold water to form a dough ball.

Roll the dough out thinly.

Cut the dough into 2x2 inch wedges.

Allow the dough wedges to dry on wax paper for 30 minutes to 2 hours.

Peel and quarter the potatoes.

Boil the potatoes in a separate pan for about 20 minutes, adding one packet of seasoning.

Remove fat from the chicken broth.

Place the broth in a large pan on low heat.

Bring the broth to a boil.

Add flavor packets and deboned chicken to the boiling broth.

Slowly place each dough wedge into the boiling broth.

Reduce heat to medium.

Pour the potatoes and remaining water into the broth.

Allow the potatoes to finish cooking with the dough.

Add salt and pepper to taste.

Cook for 20-25 minutes.

Serve hot with toast or rolls.