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Ingredients
- 12 Cups Water
- 2 lbs. Chicken Breasts, boneless, skinless, cubed
- 1 Cup Onion, chopped
- 1 Cup Celery, chopped
- 1 Cup Carrots, shredded
- 3 Chicken Bouillon Cubes
- 2 Cans (14 3/4 oz. each) Cream Style Corn
- 2 Cups Egg Noodles, uncooked
- 1/4 Cup Butter
- 1 tsp. Salt
- 1/4 tsp. Black Pepper
Preparation
Step 1
In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon cubes. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.
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