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Amish Chicken Corn Soup


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  • 12 Cups Water
  • 2 lbs. Chicken Breasts, boneless, skinless, cubed
  • 1 Cup Onion, chopped
  • 1 Cup Celery, chopped
  • 1 Cup Carrots, shredded
  • 3 Chicken Bouillon Cubes
  • 2 Cans (14 3/4 oz. each) Cream Style Corn
  • 2 Cups Egg Noodles, uncooked
  • 1/4 Cup Butter
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper



Step 1

In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon cubes. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.

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