- 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
"Do the noodles get soft and mushy after freezing?"
"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"
"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."