Corn and Chicken Soup

By bubbles7380

4 to 6 servings

Ingredients

• 1 16oz bag frozen corn thawed
• cups low sodium chicken broth
• 1 tablespoon butter
• 1 onion chopped
• 1 celery rib sliced thin
• salt and pepper
• 2 boneless, skinless chicken cutlets cut into 1/2 inch chunks
• 3 cups egg noodles

Preparation

Step 1

combine 2 cups corn and 2 cups brot n blender and puree until smooth
melt butter in Dutch oven over medium-high heat
cook onion, celery, remaining corn, and 1/2 teaspoon salt until softened 5 to 7 minutes
stir in remains. broth, chicken, noodles, and pureed corn mixture
bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through 6 to 8 minutes
season with salt and pepper
serve