Soups and Stews

AMISH CHICKEN CORN SOUP

  • 12 c Water
  • 2 pounds boneless, skinless Chicken breasts, cubed
  • 1 c Chopped onion
  • 1 c Chopped celery
  • 1 c Shredded carrots
  • 3 Chicken bouillon cubes
  • 2 cans (14 3/4 oz each) Cream style corn
  • 2 c Uncooked egg noodles
  • 1/4 c Butter
  • 1 t Salt

    • In a Dutch oven or soup kettle, 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 for 10 minutes longer or until noodles are tender. Season with salt and pepper.

    Yield: 16 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!