Amish Chicken Corn Soup Recipe

By jab120638

Ingredients

• 12 cups water
• 2 pounds 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 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

In a Dutch oven, combine water, chicken, onion, celery, carrots and bouillon. Slowly bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until chicken is no longer pink and vegetables are tender.

Stir in corn, noodles and butter; cook 10 minutes or until noodles are tender. Season with salt and pepper.
Yield: 16 servings (about 4 quarts).