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Amish Chicken Corn Soup

This colorful classic is full of hearty chunks of chicken and seasonal veggies
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Course Soup
Cuisine American, Amish

Ingredients
  

  •       1 (4- to 5-pound) chicken, cut into 8 pieces·
  • 2-½ to 3 quarts water, or as needed
  •  1 large onion
  • 8 to 10 black peppercorns
  •   2 teaspoons salt, or to taste
  • 10 ears of corn, (or 4 cups frozen corn kernels)
  •  3 celery stalks, diced with leaves
  • 6 ounces wide egg noodles (or use your own homemade equivalent)
  • ·  Freshly ground white pepper·
  •  ⅔ cup   finely chopped fresh parsley
  • ·  2 hard-cooked eggs, chopped

Instructions
 

  • Preheat oven to 375 degrees.
  •  Place chicken in soup pot with enough waterto cover. Bring to a boil, reduce heat, and skim foam as it rises to thesurface.
  • When it has subsided, add onion, peppercorns and salt. Simmer gentlybut steadily, partly covered, for about 1-½ hours or until tender.
    ·   
  •   Remove chicken. Trim and discard bones andskin, and onion. Let soup cool, then skim fat from surface. Tear meat intospoonable pieces and return to soup.
  • ·     Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears. Add whole kernels and grated or pureed corn to soup along with celery and noodles.
  • Simmer gently until corn and noodles are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped egg.
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