2 boneless, skinless chicken breast cutlets (about 12 ounces), cut into1/2-inch chunks
1 (16-ounce) sweet corn
8 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 onion, chopped
1 celery rib, sliced thin
Salt and pepper
3 cups egg noodles
Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes.
Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes. Season with salt and pepper. Serve.