Amish Style Chicken And Corn Soup Ww Core 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

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