Amish Chicken Noodle Soup Recipes

AMISH CHICKEN CORN SOUP

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. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

Amish Chicken Corn Soup image

Steps:

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

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

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

AMISH CHICKEN NOODLE SOUP

We ate dinner with my mom the other night and this is what she served. I was amazed at the taste and when she told me how quick and easy it was I knew I had found a winning recipe to add to our lunch and dinner rotations. Three kids and Dh loved it!!

Provided by Z5370

Categories Chowders

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

Amish Chicken Noodle Soup image

Steps:

Bring broth or water to a boil add noodles and cook according to package directions,or til bite tender.Do Not drain.Reduce heat to medium low. Add soups and stir well. Add chicken and cubed velveeta. When cheese melts taste and add salt and pepper.Serve.

Nutrition Facts : Calories 295.5, Fat 12.7, SaturatedFat 5.4, Cholesterol 59.5, Sodium 1329.2, Carbohydrate 23.5, Fiber 0.9, Sugar 3.4, Protein 20.5

Ingredients

2 quarts chicken broth (mom used water but I think broth would be better.If using canned chicken broth, use low sodium) or 2 quarts water (mom used water but I think broth would be better.If using canned chicken broth, use low sodium)
8 ounces amish noodles (Comes in a 12oz. package, we found them at walmart.If you can't find you can use egg noodles.)
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of celery soup
1 (12 ounce) can canned chicken breast meat, chunks (I use cooked chicken breast)
8 ounces Velveeta cheese, cut into cubes
salt and pepper

OLD-FASHIONED CHICKEN AND NOODLES

This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.

Provided by Roge

Categories Main Dish Recipes Pasta Chicken

Time 1h50m

Yield 8

Number Of Ingredients 12

Old-Fashioned Chicken and Noodles image

Steps:

In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
4 stalks celery, diced
celery tops
1 carrot, shredded
1 onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) containers chicken broth
2 eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour

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AMISH CHICKEN SOUP RECIPE - KITCHEN NOSTALGIA

Web Oct 5, 2012 Instructions Put chicken in a large pot with 2 quarts water. Cover and cook about 2 1/2 hours, or until chicken is tender. Remove …
From kitchennostalgia.com
4/5 (2)
Category Soup
Cuisine American

Put chicken in a large pot with 2 quarts water. Cover and cook about 2 1/2 hours, or until chicken is tender.
Add chicken stock, carrots, celery, onions, apple, salt and pepper and cook until vegetables are soft.

Amish Chicken Noodle Soup Recipes

AMISH CHICKEN CORN SOUP

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. -Beverly Hoffman, Sandy Lake, Pennsylvania

AMISH CHICKEN NOODLE SOUP

We ate dinner with my mom the other night and this is what she served. I was amazed at the taste and when she told me how quick and easy it was I knew I had found a winning recipe to add to our lunch and dinner rotations. Three kids and Dh loved it!!

OLD-FASHIONED CHICKEN AND NOODLES

This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.

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