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Amish Chicken Corn Soup

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup 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: 50 min.
  • Makes
    12 servings (about 4 quarts)

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 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 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.

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Reviews

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Average Rating:
  • Gail
    May 25, 2020

    I used chicken legs rather than breasts for more flavor. This soup tasted rich and delicious!

  • Sue
    May 12, 2020

    I was really disappointed in this soup. I made it because of all the positive reviews. It had no flavor at all and tasted like canned creamed corn. After I tried it, decided to add 1/8 tsp. of cloves and cooked a while as one reviewer said; threw it out.

  • Carol
    Apr 27, 2020

    My favorite soup recipe but I've simplified it. Instead of using chicken breasts I use shredded rotisserie chicken that already cooked and I also add about 3 cobs of roasted corn that I froze from the previous summer. In addition I add 1/4 tsp. ground cloves to the broth. This is a trick I learned from my mother-in-law who always added cloves to her homemade chicken broth. You can't taste the cloves but you know it's something special that in there.

  • carolynstanek
    Mar 9, 2020

    I will cook the chicken before adding in the vegetables the next time I make this so the cooked blood can be strained off the broth. The flavor was very good.

  • Giginine
    Feb 27, 2020

    Absolutely delicious! Slight variations: I did sauté the onions/celery in a little butter first. Baked the chicken and diced to add. Used 2 boxes (32 oz) chicken broth and 1 cup water. All else the same. Did not add salt. I love this soup!

  • scotland1
    Jan 12, 2020

    Use to eat that many years. YUMMY. If I had 250,000 thumbs I would be holding all of the thumbs up. Will make this soup again. This will be put into my recipes box. Once again, YUMMY!

  • zeefrog
    Nov 13, 2019

    I made this soup for my grand kids and they loved it. Now they have to hide it from their parents. I sub'ed chicken broth for the water, boiled the chicken in the broth, removed the chicken to cool to shred, added the veggies for 30 minutes then added the shredded chicken, corn and butter I cooked the noodles al dente, rinsed, then added them to the soup for 8-10 minutes on simmer.

  • Kuuipo
    Oct 27, 2019

    Love this soup. It's a staple for winter at my house and because it's a big batch, it feeds everyone!

  • Kathy
    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:)

  • nancysjetski
    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"