Amish Chicken Corn Soup
Heather
ingredients
- 12 cups water
- 2 lbs boneless skinless chicken breasts, cubed
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup shredded carrots
- 3 chicken bouillon cubes
- 2 cans (14 3/4 ounces each) cream-style corn
- 2 cups uncooked egg noodles
- 1/4 cup butter
- 1 tsp salt
- 1/4 tsp pepper
directions
- 1
In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon.
- 2
Bring to a boil.
- 3
Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
- 4
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
- 5
Season with salt and pepper.
Source: Heather
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