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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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LOL You might notice, a lot of these recipes that I'm posting serve a lot of people. It's because.. I have a huge family. :) 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. In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.
2. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
4. Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
5. Season with salt and pepper.
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