Meat, celery and onions finely. The butter is melted in a saucepan over low heat and add chicken, green onions and celery. Stews until the meat turns white. Add broth (water), corn puree and blend of frozen corn and boil for another 10 minutes. The corn starch was mixed with soy sauce to completely dissolve the starch and is added to the soup. Add noodles and boil for another 5 minutes. Add parsley, salt and pepper. Before serving, sprinkle with chopped green onions.