Recipe: Easy Amish Chicken Corn Noodle Soup
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I have to confess: I rarely get sick. But when I do, I am down and out for the count!
And the last thing I want to think about when I’m feeling that bad is how much work the next meal is going to take.
So at the first sign of a sniffle, cough, or sore throat, there’s two recipes I always have on standby, ready to whip up in a jiffy. Both are created in a large enough quantity that I can simply reheat a portion and get back in bed as quickly as possible.
Mmmmm…. What’s for breakfast? How about…
Delectable Baked Blueberry Cinnamon Oatmeal
A delicious treat, whether feeding the family for breakfast or dishing up dessert!
The first is my Baked Blueberry Oatmeal. The second is this delectable and restorative Amish Chicken Corn Noodle Soup.
Remember whenever you were sick as a kid, and mom would bring you soup warmed from a red and white can, flat lemon-lime soda, and saltine crackers? Well, sorry… this is not your mom’s canned and watered-down soup.
This is fresh and hearty, with a robust flavor that fills the kitchen with warmth so good you can just feel the health flowing back into your body!
If you make this recipe and love it, be sure to share a pic and tag me (@TheHackyHomemaker) on social media!
Amish Chicken Corn Noodle Soup
Ingredients
- 12 cups water
- 2 lbs boneless, skinless chicken breast cubed
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup carrots shredded
- 3 cubes chicken bouillon
- 2 (14.75 oz) cans cream-style corn
- 2 cups uncooked egg noodles
- ¼ cup butter
- 1 tsp salt
- ¼ tsp pepper
Instructions
- In a Dutch oven, combine water, chicken, onion, celery, carrots, and bouillon. Slowly bring to a boil, uncovered.
- Reduce heat. Simmer UNcovered for 30 minutes or until chicken is no longer pink and veggies are tender.
- Stir in corn, noodles, and butter. Cook for 10 minutes or until noodles are tender. Season with salt and pepper.
