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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