Pennsylvania Dutch Corn and Chicken Soup

Submitted by nsomniak6

"Cook's Country Recipe with adjustments."

 

• Ready In: 26mins
• Ingredients: 10
• Yields: 6 bowls
• Serves: 6

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

directions

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.