Amish Chicken Corn Soup
TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: 12 servings (about 4 quarts).
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania
Ingredients
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1 medium onion, chopped
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2 celery ribs, chopped
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1 cup shredded carrots
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2 pounds boneless skinless chicken breasts, cubed
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3 chicken bouillon cubes
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1 teaspoon salt
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1/4 teaspoon pepper
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12 cups water
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2 cups uncooked egg noodles
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2 cans (14-3/4 ounces each) cream-style corn
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1/4 cup butter
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Optional: Celery leaves and coarsely ground pepper
Directions
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1.
Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes.
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2.
Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally. If desired, top with celery leaves and pepper.
Nutrition Facts
1-1/3 cups: 201 calories, 6g fat (3g saturated fat), 57mg cholesterol, 697mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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