Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
Add in the chicken and season with salt and pepper..
Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
Notes
Instant Pot: Make this recipe in your instant pot using the saute setting and then switch to pressure cooking.
Turkey: You can also use turkey breasts in place of chicken breasts to make turkey noodle soup.