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 ?

A simple and delicious soup. Will definitely make again.

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

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

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

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

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:)

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.

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..

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!

We love this soup and make it often. The only adjustment I make is I add a can of diced green chilies.

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

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.

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!

Being from Lancaster, PA I can't rate this excellant but it is a good knock-off of the real deal. And when the cook (me) is the sick one it proved an easy fix to make!

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.

Delicious Soup!  I liked seeing the different variations!

This is a wonderful soup. I make it at least every two weeks in the Winter Months.

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 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.

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.

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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