Amish Chicken Corn Soup

Creamed corn and butter make my chicken noodle soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals.

PREP: 15 MIN. • COOK: 50 MIN MAKES: 12 SERVINGS (ABOUT 4 QT.)

1 medium onion, chopped 2 celery ribs, chopped

1 cup shredded carrots

2 lbs. boneless skinless

chicken breasts, cubed 3 chicken bouillon cubes 1 tsp. salt

1/4 tsp. pepper

12 cups water

2 cups uncooked egg noodles 2 cans (14³/4 oz. each)

cream-style corn

1/4 cup butter

1. Place first eight ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until the 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 minutes, stirring occasionally.

PER SERVING 201 cal., 6g fat (3g sat. fat), 57mg chol., 697mg sod., 19g carb. (3g sugars, 2g fiber), 18g pro. Diabetic exchanges: 2 lean meat, 1 starch, 1 fat.