Amish Chicken Corn Soup
Creamed corn and butter make my chicken noodle soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals.
—Beverly Hoffman, Sandy Lake, PA
Prep: 15 min. • Cook: 50 min. • Makes: 12 servings
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 cup shredded carrots
- 2 lbs. boneless skinless chicken breasts, cubed
- 3 chicken bouillon cubes
- 1 tsp. salt
- ¼ tsp. pepper
- 12 cups water
- 2 cups uncooked egg noodles
- 2 cans (14 ¾ oz. each) cream-style corn
- ¼ cup butter
- 1. Place the first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until the chicken is no longer pink and vegetables are tender, about 30 minutes.
- 2. Stir in noodles, corn and butter. Cook, uncovered, until the noodles are tender, about 10 minutes, stirring occasionally.
1 ⅓ cups: 201 cal., 6g fat (3g sat. fat), 57mg chol., 697mg sod., 19g carb. (3g sugars, 2g fiber), 18g pro. Diabetic exchanges: 2 lean meat, 1 starch, 1 fat.
