It's a delicious Pennsylvania Dutch Chicken Corn Soup that's a hearty and delicious, thick and creamy soup that does the body good. Serve with Saltine Crackers, a Grilled Cheese Sandwich, or a nice Cold Cut Deli Sandwich for a perfect meal.
Place the water, onion, celery, carrots, chicken, bouillon cubes, and pepper 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.
1 med yellow onion, 2 celery ribs, 1 cup carrot, 2 lbs chicken breast, 3 chicken bouillon cubes, ¼ tsp black pepper, 12 cups water
Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Storage: Chicken corn soup will last 3-4 days in airtight containers in the refrigerator. You can also freeze it in freezer-safe bags or containers for up to 6 months.Reheat: To reheat the frozen chicken corn soup, simply allow it to thaw in the fridge overnight, then reheat until piping hot throughout.
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