- 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
- 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).
Reviews forAmish Chicken Corn Soup
"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."
"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."
"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."