Amish Chicken Corn Soup Best Recipes

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AMISH CHICKEN CORN SOUP

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Amish Chicken Corn Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

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Best Pennsylvania Dutch Chicken Corn Soup image

This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Provided by Doreen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

Ingredients:

  • 2 (3 pound) whole chickens, cut into pieces
  • 3 quarts water
  • 3 onions, minced
  • 1 cup chopped celery
  • 2 ½ tablespoons salt
  • 1 ¼ teaspoons ground nutmeg
  • ¼ teaspoon ground black pepper
  • 10 ears fresh corn
  • 3 eggs
  • 1 cup sifted all-purpose flour
  • ½ cup milk

Steps:

  • In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
  • When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
  • Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
  • Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Chop cooled chicken meat and add to soup.
  • In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g

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