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Amish Chicken Corn Soup Recipe

Amish Chicken Corn Soup 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.
TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD:16 servings


  • 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


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

Nutritional Facts

1 cup: 134 calories, 5g fat (2g saturated fat), 44mg cholesterol, 498mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 13g protein

Reviews for Amish Chicken Corn Soup

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Reviewed Dec. 19, 2015

"My husband LOVES this soup, but I alter it. I think 12 cups of water is too much. I add chicken broth instead - about half as much."

Reviewed Nov. 8, 2014

"I never cook and I was able to make this quickly and it was fantastic. I would substitue the second can of creamed corn for a bag of frozen corn though. It was a bit too thick and sweet for my taste. But an excellent and esay recipe to follow!"

Reviewed Mar. 11, 2014

"Gracie T-a Dutch oven is the big 'soup pot' that often comes with a set of pans. We make soup and chili in it--or cook a roast or chicken on the stove top. Check this out--"

Reviewed Jun. 22, 2013

"Tastes like my grandma's chicken soup. One of my cold weather go-tos."

Reviewed Apr. 22, 2013


Reviewed Feb. 5, 2013

"What is a Dutch oven, please? I only have an ordinary electric oven."

Reviewed Jan. 21, 2013

"This is a wonderful soup. I make it at least every two weeks in the Winter Months."

Reviewed Dec. 6, 2012 Edited Nov. 14, 2013

"We loved this soup! So good, and so easy and quick. Soups are my favorite, and this one is now included in my file of recipes I'll make again and again."

Reviewed Oct. 29, 2012

"this was good, i would make it again ... however, i changed a few things which i think actually enhancedthe recipe. i used low sodium chicken broth instead of just water, i sauteed the onions & celery before anything else then added the broth etc ... all in all, it was a good recipe and better with the few changes i made"

Reviewed Oct. 18, 2012

"Everyone raved when I took this soup for a pitch-in at work. My boss wanted the recipe and she made it for her family. She said that they all loved it and ate the whole pot of soup at one sitting. Terrific soup!"

Reviewed May. 21, 2012

"Delicious! Boyfriend liked it too :) Made a HUGE pot of soup; however, I omitted the butter as I'm on Weight Watchers and also wasn't feeling well. It tasted delicious even without the butter :)"

Reviewed May. 21, 2012

"Oh added 3 or 4 hard boiled eggs and it is made more like home!"

Reviewed May. 21, 2012

"Being from Lancaster, PA I can't rate this excellant but it is a good knock-off of the real deal. And when the cook (me) is the sick one it proved an easy fix to make!"

Reviewed Sep. 12, 2011

"This was fantastic! All of our guests loved it and we have added this to our list of things to make again!"

Reviewed Aug. 6, 2011

"So good! The cream corn adds a sweetness to the soup. Everyone I serve it to have said it was a favorite."

Reviewed Jul. 8, 2011

"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 Apr. 27, 2011

"My husband and I liked this very much. Always looking for new soup recipes and this was just right."

Reviewed Feb. 26, 2011

"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 Jun. 23, 2010

"This soup was buttery and savory. Will for sure make again and again."

Reviewed Apr. 2, 2009

"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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