Amish Chicken Corn Soup

Ingredients

• 12 cups water
• 2 lbs boneless skinless chicken breasts, cubed
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup shredded carrot
• 3 chicken bouillon cubes
• 2 (14 3/4 ounce) cans cream-style corn
• 2 cups uncooked egg noodles
• 1/4 cup butter
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.

2. 2

   Bring to a boil.

3. 3

   Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.

4. 4

   Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.

5. 5

   Season with salt and pepper.