Amish Chicken Corn Soup
Total TimePrep: 15 min. Cook: 50 min.
Makes12 servings (about 4 quarts)
- 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 8 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.
Nutrition Facts1-1/3 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.
Sep 30, 2019
My husband and I made this together. Not only did we have fun doing we were pleasantly surprised how good it was. Five stars for sure:)
Sep 14, 2019
This looks like a good soup.However it is not "Amish" chicken corn Soup! I grew up with the Amish in Lancaster County , Pa. Had close Amish friends. First, they use Fresh corn from the garden. They use left over roasted or baked chicken. There is also more corn in it than what this shows. They may use Rivals in it, but never noodles or carrots. Maybe what you showed was what you learned as Amish soup. So please I can't call this "Amish Chicken Corn Soup"
Sep 14, 2019
Sep 13, 2019
Crabbyann40 - the noodles get mushy as all get out if frozen with soup!!!!!
Sep 13, 2019
We love this soup and make it often. The only adjustment I make is I add a can of diced green chilies.
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.
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.
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.
Sep 15, 2016
Do the noodles get soft and mushy after freezing?
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.