I love to try new soup recipes when the weather is cold and rainy, so during the holidays I tested this wonderful recipe I found on The Taste of Home website. It was a big hit with my husband John who wasn’t feeling well. If you are a fan of homemade chicken noodle soup, you will want to try this amazing recipe! It is pure “comfort food”!
12 cups water
2 pounds boneless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes (I used Better Than Bouillon, Chicken Base)
2 cans (14 ¾ ounces each) cream-style corn
2 cups uncooked egg noodles
¼ cup butter
1 teaspoon salt
¼ teaspoon pepper
In a Dutch oven, combine the water, chicken, onion, celery carrots and bouillon. Slowly bring to a boil. Reduce heat; simmer uncovered for 30 minutes or until chicken is no longer pink and veggies are tender.
Stir in corn, noodles and butter. Cook 10 minutes or until noodles are tender. Season with salt and pepper.
Yield: 16 servings (about 4 quarts)