Pennsylvania Dutch Corn and Chicken Soup

This recipe caught my eye and also reminded me of our trip to Pennsylvania this past spring.  It will be yummy on cold winter nights with some crusty bread and butter.

1 16oz. bag frozen corn, thawed
8 C. low sodium chicken broth
1 tbsp. unsalted butter
1 onion chopped
1 celery rib, sliced thin
Salt and pepper
2 boneless, skinless chicken breasts, about 12oz.
3 C. egg noodles (Light n Fluffy Wide Egg Noodles are recommended)

Combine 2 C. corn and 2 C. broth in blender and puree until smooth.  Melt butter in Dutch oven over medium high heat.  Cook onion, celery, remaining corn, and 1/2 tsp. salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture.  Bring to a 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 and serve.