Best Amish Chicken Corn Soup Recipes

AMISH CHICKEN CORN SOUP

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.

AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)

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.

AMISH CHICKEN CORN SOUP

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-CORN SOUP

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-STYLE CHICKEN AND CORN SOUP

Steps:

• 1. Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
• 2. Bring the stock to a simmer and let cook for about 1 hour, skimming the surface as necessary.
• 3. Remove and reserve the stewing hen until cool enough to handle then pick the meat from the bones.
• 4. Cut into little pieces.
• 5. Strain the saffron broth through a fine sieve.
• 6. NOTE: The soup can be made through this step in advance.
• 7. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate containers.
• 8. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
• 9. Continue with recipe.
• 10. Add the corn, celery, parsley, and cooked noodles to the broth.
• 11. Return the soup to a simmer and serve immediately.