Chicken Corn Soup

Chicken Corn Soup

from tasteofhome.com
12 servings (about 4 quarts)

Ingredients

  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 2 pounds boneless skinless chicken breasts, cubed
  • 3 chicken bouillon cubes
  • 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
  • Optional: Celery leaves and coarsely ground pepper

Directions

  1. 1

    Place the onion, celery, carrots, chicken, bouillon, salt, pepper and water in a Dutch oven. Bring the mixture slowly to a boil, then reduce the heat. Simmer, uncovered, for about 30 minutes until the chicken is no longer pink and the vegetables are tender.

  2. 2

    Add the egg noodles, corn and butter to the Dutch oven; mix well. Cook, uncovered, until the noodles are tender, about 10 minutes, stirring occasionally. Serve the soup topped with celery leaves and cracked pepper if desired.