Chicken Corn Soup

This chicken corn soup stands up no matter the weather. It's cozy enough for cold winter nights and light enough for cool spring evenings.

Ingreadient:

• 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
• Optional: Celery leaves and coarsely ground pepper

Directions :

1. 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.
2. 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.