Ingredients for Amish Chicken Corn Soup
- 8 cups water
- 8 cups cooked chicken, shredded
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 chicken bouillon cubes
- 1 (15 ounce) can cream-style corn
- 1 cup egg noodles
- 2 tablespoons butter
- salt, to taste
- pepper, to taste
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How to Make Amish Chicken Corn Soup
- In a large Dutch oven or soup pot, combine 8 cups of water, 1 (3-4 pound) whole chicken (or 8 cups cooked chicken, shredded), 1 large onion (chopped), 2 celery stalks (chopped), 2 carrots (chopped), and 4 chicken bouillon cubes.
- Bring the mixture to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken from the pot and shred the meat, discarding the skin and bones.
- Stir in 2 cups of frozen corn, 1 cup egg noodles, and 2 tablespoons of butter.
- Continue to simmer, uncovered, for 10-15 minutes, or until the noodles are cooked through.
- Return the shredded chicken to the pot. Season generously with salt and pepper to taste. Add more water if needed to reach desired consistency.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
11g
Fat
10g
Carbs
4g
