Friday, March 6, 2015

Amish Chicken Corn Soup

Here is another soup recipe I made last week(do you see a theme here?)  I was the only one home and decided to make 4 qts of soup!  Ayi yi yi!  Who wants to come for lunch?  I really liked it!
Amish Chicken Corn Soup
16 Servings


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 (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon 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 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. Yield: 16 servings
(about 4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 134 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 498 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

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