Serve this flavorful soup with a side salad and roll for a complete meal!

Amish Chicken Corn Soup

Ingredients

12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 regular size cans cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

Directions

~In a Dutch oven, combine water, chicken, onion, celery, carrots, and bouillon. Slowly bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until chicken is no longer pink and vegetables are tender.

~Stir in corn, noodles, and butter; cook until noodles are tender (about 10 minutes). Season with salt and pepper.

~Makes 16 servings.