Amish Chicken Corn Soup Recipe
"Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania..."
INGREDIENTS
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12 cups water
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2 pounds boneless skinless chicken breasts, cubed
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1 cup chopped onion
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1 cup chopped celery
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1 cup shredded carrots
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3 chicken bouillon cubes
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2 cans (14-3/4 ounces each) cream-style corn
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2 cups uncooked egg noodles
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1/4 cup butter
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1 teaspoon salt
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1/4 teaspoon pepper
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