| | Directions | | In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes 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. |
|
|
| 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 cream style corn (14 3/4 ounce cans) |
| - | | 2 cups uncooked egg noodles |
| - | | 1/4 cup butter |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| |
| |
