AMISH CHICKEN CORN NOODLE SOUP RECIPE
Amish chicken noodle soup with corn is a comforting and filling dish. It is perfect to serve on a rainy or chilly day or when you're feeling a little under the weather. This is very easy to make comfort food.
Provided by Anna
Categories Main Course Soup
Time 30m
Number Of Ingredients 15
Steps:
- If you don't have any cooked chicken on hand, you will need to cook some chicken.
- In a large pot, melt the butter. Add the garlic, onion, celery, and carrots. Saute for a few minutes over medium heat.
- Add the chicken broth, water, and seasonings. Bring to a boil.
- Add the noodles and stir. Let it cook, uncovered, at a low boil for about 15 minutes. (This time can vary depending on the type of noodles you use. Check your noodle package for cooking time.)
- Add the corn and cooked chicken and bring back to a boil. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 41 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 29 mg, Sodium 952 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g
AMISH-STYLE CHICKEN AND CORN SOUP
Steps:
- 1. Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
- 2. Bring the stock to a simmer and let cook for about 1 hour, skimming the surface as necessary.
- 3. Remove and reserve the stewing hen until cool enough to handle then pick the meat from the bones.
- 4. Cut into little pieces.
- 5. Strain the saffron broth through a fine sieve.
- 6. NOTE: The soup can be made through this step in advance.
- 7. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate containers.
- 8. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
- 9. Continue with recipe.
- 10. Add the corn, celery, parsley, and cooked noodles to the broth.
- 11. Return the soup to a simmer and serve immediately.
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
AMISH CHICKEN-CORN SOUP
Make and share this Amish Chicken-Corn Soup recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Simmer chicken in boiling water until tender.
- Remove bones and skin.
- Strain the stock.
- Return stock and chicken to pot.
- Add onions, celery, corn and parsley.
- Simmer till vegetables are tender.
- Mix flour with egg and milk.
- Rub mixture with fork till it crumbles.
- Drop crumbs in soup.
- Cook 10 more minutes covered.
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
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
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
AMISH CHICKEN CORN SOUP
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
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.
AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)
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
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
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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