Credit to: Beverly Hoffman, Sandy Lake Pennsylvania
2 lbs. boneless skinless chicken breast, cubed
1 C chopped onion
1 C chopped celery
1 C shredded carrots
3 chicken bouillon cubes
2 cans (14 3/4 once each) cream style corn
2 C uncooked egg noodles
1/4 C butter
1 t salt
1/4 t pepper
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 30minutes 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.
Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals.
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