Amish Chicken Corn Soup Recipe
Amish Chicken Corn Soup Recipe photo by Taste of Home
Next Recipe

Amish Chicken Corn Soup Recipe

Read Reviews
4.5 23 26
Publisher Photo
Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 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

Nutritional Facts

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


  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).
Originally published as Amish Chicken Corn Soup in Country February/March 2006, p51

Reviews for Amish Chicken Corn Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
mlstover User ID: 3623104 254876
Reviewed Oct. 1, 2016

"Good soup! I used 8 cups of chicken broth, four cups of water and a teaspoon of chicken bouillon because that's what I had on hand. My husband, who loves the Amish chicken corn chowder served in Pennsylvania, said it needed more corn."

glhr5 User ID: 8018940 254180
Reviewed Sep. 16, 2016

"Not even close to Lancaster County chicken corn soup !!!!!!!!"

crabbyann40 User ID: 4922454 254164
Reviewed Sep. 15, 2016

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

mtuttle User ID: 3205485 239787
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."

Bgraham050267 User ID: 8083455 107077
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!"

cheriwinkle User ID: 1239361 135552
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--"

angmclanc User ID: 3282588 135169
Reviewed Jun. 22, 2013

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

NanaShar User ID: 7089643 67071
Reviewed Apr. 22, 2013


Gracie T User ID: 7123968 137990
Reviewed Feb. 5, 2013

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

Stines1 User ID: 2465987 156501
Reviewed Jan. 21, 2013 Edited Sep. 16, 2016

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

Loading Image