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    Amish Chicken Corn Soup

    Source of Recipe

    Country February/March 2006

    List of Ingredients

    1 medium onion, chopped
    2 celery ribs, chopped
    1 cup shredded carrots
    2 pounds boneless skinless chicken breasts, cubed
    3 chicken bouillon cubes
    1 teaspoon salt
    1/4 teaspoon pepper
    12 cups water
    2 cups uncooked egg noodles
    2 cans (14-3/4 ounces each) cream-style corn
    1/4 cup butter


    Place first eight 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.




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