Ingredients
1 medium onion, chopped2 celery ribs, chopped1 cup shredded carrots2 pounds boneless skinless chicken breasts, cubed3 chicken bouillon cubes1 teaspoon salt1/4 teaspoon pepper12 cups water2 cups uncooked egg noodles2 cans (14-3/4 ounces each) cream-style corn1/4 cup butter
Preparation
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.
Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
