Chicken Sweetcorn Noodle Soup Recipes

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PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP



Pennsylvania Dutch Chicken Corn Noodle Soup image

Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.

Provided by luv2makesoup

Categories     Clear Soup

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 whole chicken
2 large carrots
2 medium onions
3 celery ribs
1 bunch fresh parsley or 1/8 cup dried parsley
12 ounces frozen corn
0.5 (6 ounce) package wide egg noodles
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Rinse chicken and place in large pot and cover with water.
  • Add salt.
  • Bring to boil, reduce heat and simmer for 1 1/2 hours.
  • Slice celery and carrots and chop the onions and parsley.
  • Remove chicken and set aside to cool.
  • Add celery, carrots, corn and onion.
  • Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
  • Bring back to boil and simmer for 20 minutes.
  • Add egg noodles and chopped parsley.
  • Bring back to boil and simmer for 10 minutes.
  • Turn off heat and allow to sit for 15 minutes.
  • Add addional water if needed to desired consitency.
  • Add additional salt to taste if needed.
  • Enjoy.

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

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