Amish Chicken Corn Soup Recipe

4.5 24 28
Amish Chicken Corn Soup Recipe
Amish Chicken Corn Soup Recipe photo by Taste of Home
Publisher Photo

Amish Chicken Corn Soup Recipe

Read Reviews
4.5 24 28
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.

Ingredients

  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 2 pounds boneless skinless chicken breasts, cubed
  • 3 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 cups water
  • 2 cups uncooked egg noodles
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1/4 cup butter

Directions

Place first eight 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.
Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally. Yield: 12 servings (about 4 quarts).
Originally published as Amish Chicken Corn Soup in Country February/March 2006, p51

Nutritional 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.

  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 2 pounds boneless skinless chicken breasts, cubed
  • 3 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 cups water
  • 2 cups uncooked egg noodles
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1/4 cup butter
  1. Place first eight 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.
  2. Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally. Yield: 12 servings (about 4 quarts).
Originally published as Amish Chicken Corn Soup in Country February/March 2006, p51

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Reviews forAmish Chicken Corn Soup

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RebeccaSmKev User ID: 7835402 273068
Reviewed Sep. 16, 2017

"This looks like a great soup and it is on my list to make, but I have a quibble--I grew up in Lancaster Co., PA, where the Amish still ride the roads in their buggies and this is not Amish chicken Corn soup--as M.J. pointed out, the Amish would not start with boneless skinless chicken (they would use a left over roast chicken carcass); nor would they use creamed corn or noodles. True chicken corn soup has only corn in it as a starch (no noodles or potatoes), but the secret ingredient (as I learned in Home Ec and observed at many Fire Company dinners) is hard-boiled egg that has the white chopped and added to the soup and the yolks are mashed with broth from the soup to form kind of a slurry and added at the end."

MY REVIEW
justkathere User ID: 8870035 273060
Reviewed Sep. 15, 2017

"Great soup!!!! I cooked it in my crock pot on low for 8 hours. dinner was ready when I got home and the house smelled terrific. I added cooked noodles the last half hour of cooking and because I am MSG intolerant, I used 3 Tablespoons of Better than Bouillon chicken base which has no MSG; instead of the bouillon cubes which do. My Jewish friends call this soup " Jewish Penicillin" and they thought it was especially good. I have a lot frozen in 1 1/2 cup bags to reheat during flu season this year."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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--http://www.amazon.com/WearEver-A8344665-Stainless-Straining-Dishwasher/dp/B000MYFDEM/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1394562471&sr=1-15"

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

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

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

"excellent"

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

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

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