Pennsylvania Dutch Corn And Chicken Soup

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• 1 (16 ounce) bag frozen corn, thawed
• 1 (8 ounce) can creamed corn
• 8 cups low sodium chicken broth
• 1 tablespoon unsalted butter
• 1 onion, chopped
• 1 celery rib, sliced thin
• salt and pepper
• 2 boneless skinless chicken breasts or 12 ounces boneless skinless chicken breasts
• 3 cups egg noodles
• 1/3 cup milk or 1/3 cup half-and-half

Recipe

• 1 1. combine 2 c corn and 2 c broth in blender and puree till smooth. melt butter in dutch oven over med-high heat. cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 minutes.
• 2 2. stir in remaining broth,chicken noodles and pureed corn mixture. bring to boil, then reduce heat to med. and simmer until noodles are tender, and chicken is cooked through,6-8 minutes season with salt and pepper and serve.