Amish Chicken Corn Soup - cooking recipe

Ingredients

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

Preparation

In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.
Bring to a boil.
Reduce heat; 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.