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
CHICKEN, SWEETCORN & NOODLE SOUP
This superhealthy bowl can be made ahead and frozen, ready to be defrosted and used when you need it most
Provided by Good Food team
Categories Lunch, Main course, Soup
Time 1h45m
Number Of Ingredients 14
Steps:
- Put all the stock ingredients and the chicken in a very large saucepan, then cover everything with about 3 litres cold water. Bring to the boil, then lower to a simmer and cook for 1 hr-1½ hrs, until the chicken is cooked through. Skim off any froth every 20 mins or so. Remove the chicken to a plate to cool. Strain the stock through a sieve, skimming off as much fat as you can.
- Rinse out the pan and put the stock back in, then simmer on a high heat until reduced a little - you need about 2 litres in total. Add the carrots and leeks, then simmer for 10 mins.
- Meanwhile, shred the meat from the chicken, discarding the skin and bones. Add to the pan with the sweetcorn. Add the vermicelli noodles, unless you want to freeze the soup, and simmer for about 7 mins more, until the corn and pasta is cooked. Ladle into bowls, sprinkled with the parsley. To freeze, allow the soup to cool completely before freezing (see tip), and when you're ready to eat, allow the soup to defrost before bringing it back to a gentle simmer in a pan. Add the noodles and simmer until cooked.
Nutrition Facts : Calories 288 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.71 milligram of sodium
RAMEN CORN CHOWDER
This tastes so good, as if it simmered for hours, but it's ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.
Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 1209mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 13g protein.
SHORT-CUT PA DUTCH CHICKEN CORN SOUP
I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing.
Provided by gdewey
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 39.4 g, Cholesterol 190.7 mg, Fat 15.8 g, Fiber 2.6 g, Protein 58.2 g, SaturatedFat 4.1 g, Sodium 2239.2 mg, Sugar 2.5 g
10-MINUTE CHICKEN, CORN AND KIMCHI RAMEN
We use a large skillet to cook everything at once for this speedy noodle dish. All but the garnishes go right into the skillet, and in the short time it takes for the broth to come to a boil, it's done!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
- Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
- Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.
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.
CHICKEN CORN SOUP II
It is a hearty chicken soup
Provided by Marie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken, celery and onion into a large stock pot and cover with water. Bring to a boil, then simmer for 2 hours or until chicken has fallen from the bone.
- Remove chicken from the pot and set aside to cool. Remove 2 cups of the chicken broth and set aside to cool also. When chicken is cool enough to handle, remove and discard skin and bones. Chop chicken meat and return to the stock pot.
- In a food processor, combine the flour with 1 teaspoon of salt. Put the lid onto the processor and slowly pour chicken broth through the opening in the lid while the machine is processing, until the dough forms a ball. You may not need to use all of the reserved broth. Remove dough from the food processor and set aside to rest for 20 minutes. Return any unused broth to the stock pot.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into thin strips and then cut the strips into pieces to form short thin noodles. Bring the broth back up to a boil and add noodles and the corn. Cook for another 10 minutes or until noodles are firm. Add salt and pepper to taste. Serve hot garnished with parsley flakes.
Nutrition Facts : Calories 1554.2 calories, Carbohydrate 48.8 g, Cholesterol 362.6 mg, Fat 105 g, Fiber 4 g, Protein 96.5 g, SaturatedFat 29.3 g, Sodium 704.6 mg, Sugar 6.2 g
CHICKEN CORN NOODLE SOUP
Chicken corn noodle soup is a very popular PA Dutch soup...it is so delicious! This is a recipe I came up with and make it a lot in the fall and winter. In the summer when corn is fresh, I freeze some and it is that fresh frozen corn and it's juice that I use for this soup. However, canned or frozen corn works well in this too. This recipe is good old fashioned comfort food! Hope you enjoy it as much as we do. NOTE: Please don't make the mistake of adding salt to this recipe until you taste it...the boullion and seasoning packet usually add enough!
Provided by SReiff
Categories Clear Soup
Time 25m
Yield 8 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
- Bring to a boil and simmer for approximately 10 minutes.
- Add noodles and simmer for an additional 5 minutes
- Serve.
Nutrition Facts : Calories 99.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 8.1, Sodium 448.1, Carbohydrate 17.6, Fiber 1.5, Sugar 1.9, Protein 5
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
CREAMY CHICKEN NOODLE SOUP
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It's easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly - swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
Provided by Jen
Categories Main Dish
Number Of Ingredients 20
Steps:
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
- Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
- Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
- Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.
CHINESE CHICKEN AND CORN SOUP
This Chinese Chicken Corn Soup is easy to make, a budget friendly meal that your kids will love. Made with silky chicken broth, ginger, garlic, beaten eggs, noodles and rotisserie chicken. A heartwarming midweek dinner recipe
Provided by Peter Kolesnichenko
Time 30m
Number Of Ingredients 11
Steps:
- Bring the Chicken Broth to a boil. Add garlic, ginger, soy sauce, sesame oil and Chinese Cooking Wine and simmer for 5 minutes.
- Add chopped chicken and cream corn and simmer for 10 minutes.
- Taste. Add extra Soy, Chinese Cooking Wine or Sesame if required.
- Beat eggs and pour into the soup in a slow steady stream, while constantly stirring the soup with chopsticks. Eggs will form into thin strands or ribbons.
- Drop in Asian noodles and cook according to instructions.
- Mix through green onions, and serve immediately.
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