- 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
- 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.
- 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).
Reviews for Amish Chicken Corn Soup
"Not even close to Lancaster County chicken corn soup !!!!!!!!"
"Do the noodles get soft and mushy after freezing?"
"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."
"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!"
"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--http://www.amazon.com/WearEver-A8344665-Stainless-Straining-Dishwasher/dp/B000MYFDEM/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1394562471&sr=1-15"
"Tastes like my grandma's chicken soup. One of my cold weather go-tos."
"What is a Dutch oven, please? I only have an ordinary electric oven."
"This is a wonderful soup. I make it at least every two weeks in the Winter Months."