Amish Chicken Corn Soup Recipe

Amish Chicken Corn Soup Recipe
Photo by: Taste of Home
Rating

80% would make again

Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals…that is one reason why soups are my favorite thing to make.

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  • 16 Servings
  • Prep: 15 min. Cook: 40 min.

Ingredients

  • 12 cups water
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup shredded carrots
  • 3 chicken bouillon cubes
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 2 cups uncooked egg noodles
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
  • Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 134 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 498 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

Amish Chicken Corn Soup published in Country February/March 2006, p51

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

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Reviews for Amish Chicken Corn Soup (1)

Amish Chicken Corn Soup Recipe

Amish Chicken Corn Soup

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Reviewed on Apr. 02, 2009 by waynejv

I cut every thing in half (it was too much for 2 of us) and it was great.I did not use water,just soup stock,also used chicken thigh's they have more flavor in them.I also cooked the noodles seperate,drained and added at the last. This soup turned out just great.

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