AMISH CHICKEN CORN SOUP
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
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
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
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
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.
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 CHICKEN NOODLE SOUP
We ate dinner with my mom the other night and this is what she served. I was amazed at the taste and when she told me how quick and easy it was I knew I had found a winning recipe to add to our lunch and dinner rotations. Three kids and Dh loved it!!
Provided by Z5370
Categories Chowders
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth or water to a boil add noodles and cook according to package directions,or til bite tender.Do Not drain.Reduce heat to medium low. Add soups and stir well. Add chicken and cubed velveeta. When cheese melts taste and add salt and pepper.Serve.
Nutrition Facts : Calories 295.5, Fat 12.7, SaturatedFat 5.4, Cholesterol 59.5, Sodium 1329.2, Carbohydrate 23.5, Fiber 0.9, Sugar 3.4, Protein 20.5
PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP
Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.
Provided by luv2makesoup
Categories Clear Soup
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken and place in large pot and cover with water.
- Add salt.
- Bring to boil, reduce heat and simmer for 1 1/2 hours.
- Slice celery and carrots and chop the onions and parsley.
- Remove chicken and set aside to cool.
- Add celery, carrots, corn and onion.
- Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
- Bring back to boil and simmer for 20 minutes.
- Add egg noodles and chopped parsley.
- Bring back to boil and simmer for 10 minutes.
- Turn off heat and allow to sit for 15 minutes.
- Add addional water if needed to desired consitency.
- Add additional salt to taste if needed.
- Enjoy.
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
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