Amish Chicken Corn Soup

Dinner

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.

Average Rating: 4.530612

TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: 12 servings (about 4 quarts).

Ingredients

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

Instructions

1. 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.
2. Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts

1-1/3 cups: 201 calories, 6g fat (3g saturated fat), 57mg cholesterol, 697mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 18g protein.
Diabetic Exchanges:
2 lean meat, 1 starch, 1 fat.