Amish Chicken Corn Soup
Total TimePrep: 15 min. Cook: 50 min.
Makes12 servings (about 4 quarts)
A simple and delicious soup. Will definitely make again.
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.
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..
The recipe doesn't tell how much butter.
Delicious Soup! I liked seeing the different variations!
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.
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 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.