Amish Chicken Corn Soup

11 ingredients
5 steps

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.

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