Amish Chicken Corn Soup
Country
Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals…that is one reason why soups are my favorite thing to make.
SERVINGS: 16
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 40 min.
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
Directions:
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).