Amish Chicken Corn Soup


Amish Chicken Corn Soup

Ingredients

  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 2 pounds boneless skinless chicken breasts, cubed
  • 3 chicken bouillon cubes or 3t better than boullion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 cups water
  • 2 cups uncooked egg noodles
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1/4 cup butter

Directions

  • Place first eight ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes.
  • Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.


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