Pennsylvania Dutch Corn and Chicken Soup

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.

 

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