JOURNALING – (Under photos) Mise en Place; First 8 ingredients in pot; Creamed corn going in. Noodles in. Finished soup – yummy! 9/22/20
RECIPE: Amish Chicken Corn Soup
1/2 med. onion chopped
1 rib celery chopped
1/2 C shredded carrots
1# chicken breasts, cubed
2 1/2 tsp chicken bouillon
1 tsp salt
3/4 tsp pepper
6 C water
1 C uncooked noodles
1 can creamed corn (14.75 oz)
1/4 C butter
1. Place first 8 ingredients in a large pot; bring slowly to a boil; reduce heat and simmer, uncovered, unti chicken is no longer pink and vegetables are tender, about 30 minutes.
2. Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 min., stirring occasionally.
Makes about 8 servings
CREDITS: PHOTOS – by me; RECIPE – Taste of Home; KITS – “Pasta Night”, “Maggie’s Farm” and “Honeybee”, Kristin Aagard; “Food for Thought”, Mommyish; ClipArt Library; FONTS – Myriad Pro Regular, Prestige Elite Std Bold, Complete in Him
