Jefferson County Recipe of the Day: Amish Chicken Corn Soup

This recipe makes a delicious comfort soup!

Amish Chicken Corn Soup


12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 tsp. salt
1/4 tsp. pepper


~In a Dutch oven, combine the water, chicken, onion, celery, carrots, and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

~Stir in the corn, noodles, and butter; cook 10 minutes longer.

~Season with salt and pepper.

~Makes four quarts.

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