CHICKEN CORN NOODLE SOUP RECIPES

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PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP RECIPE - FOOD.COM



Pennsylvania Dutch Chicken Corn Noodle Soup Recipe - Food.com image

Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 9

1 whole chicken
2 large carrots
2 medium onions
3 celery ribs
1 bunch fresh parsley or 1/8 cup dried parsley
12 ounces frozen corn
0.5 (6 ounce) package wide egg noodles
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Rinse chicken and place in large pot and cover with water.
  • Add salt.
  • Bring to boil, reduce heat and simmer for 1 1/2 hours.
  • Slice celery and carrots and chop the onions and parsley.
  • Remove chicken and set aside to cool.
  • Add celery, carrots, corn and onion.
  • Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
  • Bring back to boil and simmer for 20 minutes.
  • Add egg noodles and chopped parsley.
  • Bring back to boil and simmer for 10 minutes.
  • Turn off heat and allow to sit for 15 minutes.
  • Add addional water if needed to desired consitency.
  • Add additional salt to taste if needed.
  • Enjoy.

Nutrition Facts : Calories 281.1, FatContent 14.7, SaturatedFatContent 4.1, CholesterolContent 76.2, SodiumContent 325.8, CarbohydrateContent 17.7, FiberContent 2.4, SugarContent 2.1, ProteinContent 20.1

AMISH CHICKEN CORN SOUP RECIPE: HOW TO MAKE IT



Amish Chicken Corn Soup Recipe: How to Make It image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 201 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 697mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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