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Amish Chicken Corn Soup Recipe Gives You All the Sunday Feels by 30Seconds Food

Amish Recipes Soups Lunch Dinner

6 months ago

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Amish Chicken Corn Soup Recipe Gives You All the Sunday Feels

Chicken and corn soup is a staple in restaurants and for home cooks in Amish country. This homey Amish chicken and corn soup recipe just feels like Sunday. Make a pot and relax this weekend.

Serve this corn and chicken soup with a salad for a complete meal. The leftovers freeze beautifully to enjoy later. It's also great for meal prepping.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

1 onion, chopped
3 ribs celery, chopped
1 cup diced carrots
2 pounds boneless skinless chicken breasts
3 chicken bouillon cubes
12 cups water
1 can (14 ounces) cream-style corn
1 can (14 ounces) whole kernel corn, drained
1/4 cup butter
2 cups uncooked egg noodles (optional)

Here's how to make it:

Put the onion, celery, carrots, chicken, bouillon cubes and water into a large soup pot. Bring to a simmer, reduce heat and cook until chicken is cooked through, about 30 minutes. Remove the chicken, shred and return it to the pot. Season with salt and pepper.
Add the cream style corn, drained whole kernel corn and butter. Add the noodles now, if using. Cook about 10 more minutes.

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Related Products on Amazon We Think You May Like:

Soup Pots $10 & Up

Cream Style Corn $1 & Up

Whole Kernel Corn $1 & Up

Chicken Bouillon Cubes $3 & Up

Egg Noodles $2 & Up

Amish Cookbooks $5 & Up

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Donna John

This sounds heavenly. Simple and comforting. I think I would add the egg noodles. Cannot wait to make this.

Like Reply 1 2 years ago

Cassiday

What a hearty soup. Love Amish food! 😋

Julie Rose

❤️this

Elisa Schmitz

So easy and so comforting. This will be a go-to in our house. #yum

Like Reply 2 years ago

Mike Wallick

I grew up on chicken corn soup in York County, PA. We didn't put carrots in the soup but we would slice several hard boiled eggs. Cook until the yolks are dissolved into the broth. Some people add noodles, most don't where I'm from. Celery is definitely added. I start with a whole chicken and boil until it's falling apart. Remove the skin and bones. return meat to the pot. Add eggs, celery and whole corn ( no creamed corn). It's more work starting with a whole chicken but the broth is very is a regional favorite that many churches would make for their annual picnics. My favorite soup.

Like Reply 1 a year ago

That sounds delicious, Mike Wallick ! We'd love to share your recipe on 30Seconds. Please let us know and we can get in touch with you via email, thanks! Donna John