Read reviews (18)
Rate recipe
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.
Nutritional 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.
Originally published as Amish Chicken Corn Soup in Country February/March 2006, p51
Refrigerate Chicken Soup without NoodlesWhen 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
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 06, 2011 by dcklibert
So good! The cream corn adds a sweetness to the soup. Everyone I serve it to have said it was a favorite.
Reviewed on Jul. 08, 2011 by skce
The only problem with this recipe is that I am single, so this make alot of meals, just cut in half or 4ths for us singles, or give some to your neighbors who may be elderly or single.
Reviewed on Apr. 27, 2011 by sweets4nana
My husband and I liked this very much. Always looking for new soup recipes and this was just right.
Reviewed on Feb. 26, 2011 by Lori35_IA
This is the best. Served it at a church dinner & 2 people asked for the recipe. I made the whole recipe just as printed and froze until needed. It makes alot and freezes very well. I used 1 can of whole kernel corn & 1 creamed corn. I'm anxious to make it again & have in the freezer for easy meals.
Reviewed on Jun. 23, 2010 by Sheena427
This soup was buttery and savory. Will for sure make again and again.
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.
Reviewed on Jul. 18, 2008 by Abbaskid78
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013