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
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
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
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
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
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