Amish Style Chicken And Corn Soup Recipes

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Best Pennsylvania Dutch Chicken Corn Soup image

This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Provided by Doreen

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

Ingredients

2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 ½ tablespoons salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
½ cup milk

Steps:

In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g

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