Friday, November 9, 2012

Amish Chicken Corn Soup

This soup is so easy and delicious. If you can chop and boil water you can make this soup. It makes a big batch, but it freezes well for future meals. It is the perfect lunch food. The cream corn adds sweetness to the soup, while the butter add richness. Both are great additions to this chicken noodle soup. It would be great if you had a cold too. Very very good.

Amish Chicken Corn Soup
Source: Taste of Home
Makes 16 Servings


12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper


In a Dutch oven, 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. Yield: 16 servings (about 4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 134 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 498 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

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