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Amish Chicken Corn Soup
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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, 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).
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |