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Amish Chicken Corn Soup

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

In a Dutch oven or soup kettle, combine the water, chicken, onion,

Printed from tasteofhome.com Jul 23, 2008

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Amish Chicken Corn Soup cont.

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).