"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Amish Chicken Corn Soup Recipe

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This recipe for Amish Chicken Corn Soup, by , is from Steve & Cindy Garner Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Country Magazine/ March 2006 issue
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 c. water
2 lbs. boneless chicken breasts- cube
1 c. onion- chopped
1 c. celery- chopped
1 c. carrots- shredded
3 chicken bouillon cubes
2 cans ( 14-3/4 oz each) cream-style corn
4 c. uncooked egg noodles
1/4 c. butter
1 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
In a Dutch oven or large soup kettle, combine the water, chicken, onion, celery, carrots, and bouillon.

Bring to a boil.
Reduce heat; simmer, uncovered for 30 min. or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
Season with salt and pepper.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Prep: 10 min. Cook: 45- 50 min.
Personal Notes:
Personal Notes:
Cream corn and butter add richness to this recipe.
It makes a large batch-- freezes well for future meals.

 

 

 

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