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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future mealsâ¦that is one reason why soups are my favorite thing to make. 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:
1. 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.
2. Stir in corn, noodles and butter; cook 10 minutes or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).
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