Best 6 Amish Style Chicken And Corn Soup Recipes

AMISH CHICKEN CORN NOODLE SOUP RECIPE

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.

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.

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 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 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.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

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.