Amish Chicken and Corn Soup is a comforting and hearty dish that brings the simple, wholesome flavors of Amish country straight to your table. Made with tender shredded chicken, sweet corn, and homemade rivels (tiny dumplings), this soup is a staple in Pennsylvania Dutch kitchens.
It’s a perfect balance of rich, savory broth and rustic ingredients, creating a meal that feels like a warm hug on a chilly day. Whether you’re looking for an easy family dinner or a nostalgic taste of home, this traditional Amish soup is sure to satisfy.
How To Make Amish Chicken And Corn Soup?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Soup
Cuisine: Amish/Pennsylvania Dutch
Yield: 6 servings
Equipment Needed
- Large stockpot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or ladle
- Small mixing bowl
Ingredients
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 10 cups water
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cups fresh or frozen corn kernels
- 1 cup egg noodles
- 2 hard-boiled eggs, chopped (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare The Chicken Broth
In a large stockpot, place the chicken pieces and cover them with 10 cups of water. Add the chopped onion and celery to the pot. Season with salt and pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is fully cooked and tender.
2. Remove And Shred The Chicken
Carefully remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
3. Add Corn And Noodles
Add the corn kernels to the pot with the chicken broth and shredded chicken. Bring the soup back to a gentle boil. Add the egg noodles and cook for about 10 minutes, or until the noodles are tender.
4. Incorporate Hard-Boiled Eggs (Optional)
If using hard-boiled eggs, chop them into small pieces and add them to the soup during the last few minutes of cooking. This addition is traditional in some Amish recipes and adds extra richness to the soup.
5. Season And Serve
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Nutrition Facts Of Amish Chicken And Corn Soup
- Calories: 320
- Protein: 25 g
- Carbohydrates: 28 g
- Fat: 12 g
- Fiber: 3 g
- Sodium: 600 mg
Note: Nutrition facts are approximate and can vary based on specific ingredients used.
Serving Suggestions Of Amish Chicken And Corn Soup
Pair With Homemade Bread
This soup pairs wonderfully with a slice of homemade bread or a crusty roll, perfect for dipping and savoring every last drop.
Side Salad
A simple side salad with fresh greens, tomatoes, and a light vinaigrette complements the soup and adds a refreshing crunch to your meal.
Tips And Variations Of Amish Chicken And Corn Soup
Add Vegetables
For added flavor and nutrition, consider adding diced carrots or potatoes to the soup. These can be added along with the corn for a heartier version.
Use Rivels Instead Of Noodles
Traditional Amish recipes often use rivels—small dumplings made from flour and egg—instead of noodles. To make rivels, mix 1 cup of flour with a beaten egg to form a crumbly dough, then drop small pieces into the boiling soup and cook until they float.
Health Benefits Of Amish Chicken And Corn Soup
This soup offers a balanced meal with lean protein from the chicken, fiber and vitamins from the vegetables, and carbohydrates from the noodles or rivels, making it both nourishing and satisfying.
Note
Using fresh, locally sourced ingredients, such as farm-fresh corn and chicken, enhances the authentic flavor of this Amish dish.
Conclusion
Amish Chicken and Corn Soup is a timeless recipe that brings comfort and warmth to the table. Its simple ingredients and straightforward preparation make it a delightful dish to share with family and friends.
Whether enjoyed as a starter or a main course, this soup embodies the wholesome goodness of Amish culinary traditions.
Amish Chicken And Corn Soup
Equipment
- Large stockpot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or ladle
- Small mixing bowl
Ingredients Â
- 1 whole chicken about 3-4 pounds, cut into pieces
- 10 cups water
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 cups fresh or frozen corn kernels
- 1 cup egg noodles
- 2 hard-boiled eggs chopped (optional)
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
InstructionsÂ
Prepare The Chicken Broth
- In a large stockpot, place the chicken pieces and cover them with 10 cups of water. Add the chopped onion and celery to the pot. Season with salt and pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is fully cooked and tender.
Remove And Shred The Chicken
- Carefully remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
Add Corn And Noodles
- Add the corn kernels to the pot with the chicken broth and shredded chicken. Bring the soup back to a gentle boil. Add the egg noodles and cook for about 10 minutes, or until the noodles are tender.
Incorporate Hard-Boiled Eggs (Optional)
- If using hard-boiled eggs, chop them into small pieces and add them to the soup during the last few minutes of cooking. This addition is traditional in some Amish recipes and adds extra richness to the soup.
Season And Serve
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.