Amish Chicken Corn Soup

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 cans (14-3/4 ounces each) 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 the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.

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

Yield: 16servings (about4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 134
calories, 5 g fat (2 g saturated fat),
44 mg cholesterol,
498 mg sodium,
10 g carbohydrate,
1 g fiber,
13 g protein.

Amish Chicken Corn Soup published in Country February/March 2006, p51


Michelle's Recipe Place
http://www.michellesrecipeplace.com