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&mdash;one reason why soups are my favorite thing to make. &mdash;Beverly Hoffman, Sandy Lake, Pennsylvania

Amish Chicken Corn Soup

onion,

celery ribs, chopped

carrots

chicken breasts, cubed

chicken bouillon cubes

salt

pepper

water

egg noodles

corn

butter

18g protein. <B><b>Diabetic Exchanges</b>: </B> 2 lean meat

So Amish are using boneless skinless chicken breasts. Bouillon cubes and cannEd cream corn now?     Which Amish is this ?

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

A simple and delicious soup. Will definitely make again.

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

Yummy soup! Perfect served with some warm bread and butter!

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.

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

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:)

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.

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..

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.

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"

I cut every thing in  half (it was too much for 2 of us) and it was great.I did not use water,just soup stock,also used chicken thigh's they have more flavor in them.I also cooked the noodles seperate,drained and added at the last. This soup turned out just great.

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.

Everyone raved when I took this soup for a pitch-in at work.  My boss wanted the recipe and she made it for her family.  She said that they all loved it and ate the whole pot of soup at one sitting.  Terrific soup!

So good! The cream corn adds a sweetness to the soup. Everyone I serve it to have said it was a favorite.

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.

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!

This soup was buttery and savory. Will for sure make again and again.

Oh added 3 or 4 hard boiled eggs and it is made more like home!

this was good, i would make it again ... however, i changed a few things which i think actually enhancedthe recipe.  i used low sodium chicken broth instead of just water, i sauteed the onions & celery before anything else then added the broth etc ... all in all, it was a good recipe and better with the few changes i made

amish chicken corn soup

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 8

Cost: $2.87 /serving

Author : Taste of Home

Ingredients

Instructions

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