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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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  • brigitte1414
    Sep 23, 2020

    Great soup my family loved it. I froze some for another meal and making fry bread with it ??

  • maball
    Sep 20, 2020

    This is so delicious. We loved it!!! Would make it again for sure.

  • Brenda
    Sep 10, 2020

    This is NOT Amish soup. They would never start with bullion. A great Amish Chicken Corn Soup starts with cooked chicken. I actually use a good prepared store bought roasted chicken. Remove breast and save for chicken salad. Put the remaining chicken in chicken broth (preferred) or water and cook about 30 minutes ( if using a raw chicken 1 hour. I add a large yellow onion sliced in half (easier to remove), 3 celery stalks in chunks. Salt and pepper to taste. I have never seen carrots in this dish but go ahead. Remove chicken from bones. Strain broth. Chop onion and celery return to strained broth. Add fresh corn cut from cobs (5). Toss in a handful of wide noodles. (Original Amish used rivers.) 2 forked hard-boiled eggs and chopped fresh parsley. Now this soup has flavor and is much more in keeping with Amish cooking.

  • gordonpaul
    Sep 10, 2020

    This is not country Amish chicken corn soup as I am from York/Lancaster county and never would there be chicken bouillon cubes used, nor canned corn, nor noodles, nor carrots. People in my area would have Chicken corn soup suppers and the chickens were always used to make the broth - richness - then the onions and celery but not carrots and that would add sweetness. This recipe is a 2020 quick makeup of a fabulous soup. If you like it - you like canned corn and bouillon. too bad..

  • Laurelsinthekitchen
    Sep 10, 2020

    The recipe doesn't tell how much butter.

  • Melinda
    Sep 10, 2020

    Delicious Soup! I liked seeing the different variations!

  • shelleyd
    Sep 10, 2020

    I love reading all of the comments. Even though I have been cooking and baking for a long time, I still pick up things I didn't know. I will definitely try the tip of the ground cloves and am intrigued by the hard boiled egg trick to thicken, too. Thanks all for sharing! By the way, any chicken soup is penicillen! Medical facts prove that very warm liquids help so much with colds, especially chicken soup with so much nourishment when made from scratch with fresh ingredients.

  • ChasV57
    Sep 10, 2020

    I have made this several times, very simple and tastes wonderful. For Sue who stated it had no flavor, from the first time I made it now, I do not use 12 cups of water, I use chicken broth/stock only. I also use a mixture of boneless breasts and thighs. I also use a couple teaspoons of chicken soup base to add flavor.

  • AngelsGrandma
    Sep 1, 2020

    This is a flavorful chicken soup. I used 3 packags of ramen noodles, packets removed and more seasons for our taste. It makes a big pot, so fun to share with family and friends.

  • Gail
    May 25, 2020

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