Amish Style Chicken And Corn Soup Recipes

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AMISH CHICKEN CORN SOUP



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

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

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

LOL You might notice, a lot of these recipes that I'm posting serve a lot of people. It's because.. I have a huge family. :)

Provided by cellogirl2

Categories     < 60 Mins

Time 55m

Yield 16 serving(s)

Number Of Ingredients 11

12 cups water
2 lbs boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrot
3 chicken bouillon cubes
2 (14 3/4 ounce) cans cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.
  • Bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
  • Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
  • Season with salt and pepper.

AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)



Amish Style Chicken and Corn Soup (Ww Core) image

Found this one in a Weight Watchers cookbook, and modified it to suit the WW Core program. A great way to use up leftover chicken and to provide a good flavorful lunch soup quickly. What sets this apart from so many other chicken and corn soups is the absence of dairy and the use of saffron to give the dish a distinct color, aroma and flavor. (3 Points)

Provided by justcallmetoni

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups low sodium chicken broth
8 -10 ounces skinless chicken breasts or 8 -10 ounces skinless chicken thighs
1/2 medium onion, chopped
1/2 carrot, peeled and chopped
1/2 celery, coarsely chopped
1/4-1/2 teaspoon saffron
1/2 cup frozen corn
1/2 cup cooked whole wheat egg noodles
1/2 cup celery, small cubes
1/2 tablespoon chopped parsley

Steps:

  • Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
  • Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
  • Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
  • Heat the soup until all ingredients are hot.
  • Serve.

Nutrition Facts : Calories 133.7, Fat 2.4, SaturatedFat 0.7, Cholesterol 34.6, Sodium 131.5, Carbohydrate 9.8, Fiber 1.2, Sugar 1.6, Protein 19.5

AMISH CHICKEN-CORN SOUP



Amish Chicken-Corn Soup image

Make and share this Amish Chicken-Corn Soup recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups corn
salt and pepper, to taste
1 cup flour
1 egg, beaten
1/4 cup milk

Steps:

  • Simmer chicken in boiling water until tender.
  • Remove bones and skin.
  • Strain the stock.
  • Return stock and chicken to pot.
  • Add onions, celery, corn and parsley.
  • Simmer till vegetables are tender.
  • Mix flour with egg and milk.
  • Rub mixture with fork till it crumbles.
  • Drop crumbs in soup.
  • Cook 10 more minutes covered.

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