Pennsylvania Dutch Corn and Chicken Soup
1 (16 oz) bag frozen corn, thawed
8 cups low-sodium chicken broth
1 Tbsp butter
1 onion, chopped
1 celery rib, sliced thin
salt and pepper
2 boneless, skinless chicken breasts (about 12 oz), cut into 1/2 inch chunks
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 1/2 tsp 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.