Amish Chicken Corn Soup Recipe
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
2 lbs chicken breasts, boneless and skinless
8 cups chicken broth
1 onion, diced
3 celery stalks, chopped
2 carrots, peeled and sliced
2 cups corn kernels (fresh or frozen)
1 cup egg noodles
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare The Chicken
- Begin by seasoning the chicken breasts with salt and pepper on both sides.
- In a large soup pot, heat some oil over medium-high heat.
- Add the chicken breasts to the pot and cook until golden brown on both sides, about 5 minutes per side.
- Once cooked, remove the chicken from the pot and set it aside to cool.
Prepare The Soup Base
- In the same pot, add diced onions, chopped celery, and sliced carrots.
- Cook until the vegetables are tender, about 5-7 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Bring the broth to a simmer.
Add Remaining Ingredients
- Shred the cooled chicken breasts into bite-sized pieces and add them back to the pot.
- Stir in the corn kernels, egg noodles, and dried thyme.
- Let the soup simmer for an additional 15-20 minutes, or until the noodles are cooked through and the flavors have melded together.
Serve And Enjoy
- Ladle the hot soup into bowls and garnish with freshly chopped parsley.
- Serve immediately and enjoy the comforting warmth of this delicious Amish Chicken Corn Soup!
Notes
Amish Chicken Corn Soup is not only delicious but also freezes well. Consider making a double batch and storing the leftovers in individual portions for quick and easy meals throughout the week.