MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Amish Chicken Corn Soup
Categories: Poultry, Vegetables, Pasta
Yield: 12 servings

1 md Onion; chopped
2 Celery ribs; chopped
1 c Shredded carrots
2 lb Boned, skinned chicken;
- diced
3 Chicken bouillon cubes
1 ts Salt
1/4 ts Pepper
12 c Water
2 c Uncooked egg noodles
29 1/2 oz (2 cans) cream-style corn
1/4 c Butter
Celery leaves; opt
Coarse ground pepper; opt

Place first 8 ingredients in a Dutch oven; bring slowly
to a boil. Reduce heat; simmer, uncovered, until chicken
is no longer pink and vegetables are tender, about 30
minutes.

Stir in noodles, corn and butter. Cook, uncovered, until
noodles are tender, about 10 minutes, stirring
occasionally. If desired, top with celery leaves and
pepper.

Beverly Hoffman, Sandy Lake, Pennsylvania

Makes: 12 servings (about 4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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