12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14 ¾ ounces each) cream-style corn
2 cups uncooked egg noodles
¼ cup butter
1 teaspoon salt
½ teaspoon pepper
1. In large pot, combine water, chicken, onion, celery, carrots, and bouillon. Bring to a boil.
2. Reduce heat; simmer uncovered for 30 minutes or until chicken is no longer pink and vegetables are tender.
3. Stir in corn, noodles, and butter; cook 10 minutes longer or until noodles are tender.
4. Season with salt and pepper.