Amish Chicken Corn SoupPT65Mhttps://img4.recipesrun.com/201907/2019/0726/36/5/033137/300x200x90.jpg 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. I assure you that this is definitely a simple and healthy meal. 12 servings
Ingredients:
1 medium onion, chopped1 cup shredded carrots2 celery ribs, chopped12 cups water2 pounds boneless skinless chicken breasts, cubed1/4 teaspoon pepper1 teaspoon salt12 cups uncooked egg noodles2 cans cream-style corn1/4 cup butter3 chicken bouillon cubes
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. I assure you that this is definitely a simple and healthy meal.
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01
Information
Gradeeasy
Serving
12 servings
Prep Time15 Mins
Cook Time50 Mins
Total Time65 Mins
02
Ingredients
1 medium onion, chopped
1 cup shredded carrots
2 celery ribs, chopped
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1/4 teaspoon pepper
1 teaspoon salt
12 cups uncooked egg noodles
2 cans cream-style corn
1/4 cup butter
3 chicken bouillon cubes
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03
Method
Step 1
Place first eight 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.
Step 2
Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.