Amish Church Soup Recipes

Steps:

• 1. In a medium saucepan, combine 2 Cups of Chicken Broth and 4 Cups of Water. Bring to a boil.
• 2. In a separate, small pot over medium heat melt 5 tablespoons of butter and cook until brown in color.
• 3. Add 10 oz. cream of chicken to the butter and stir well. Add the chicken base and stir until dissolved.
• 4. Add this mixture to boiling water and broth. Stir until combined.
• 5. Add 12 oz. of Noodles and gently stir.
• 6. Drain the can of chicken and add to the noodle mixture breaking the chicken up as you stir. Bring the mixture to a boil again, cover the saucepan with a lid and turn the heat off. Do not remove the lid for 30 minutes.

Steps:

• Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
• Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

Steps:

• 1. In medium saucepan, combine 2 cups chicken broth and 4 cups water, bring to a boil.
• 2. In a separate pan, over medium heat, melt butter and cook until brown in color.
• 3. Add 10 oz cream of chicken soup and stir well. Add chicken base, stir until dissolved.
• 4. Add mixture to broth and water. Stir until combined.
• 5. Add 12 oz noodles, gently stir and bring to a boil again
• 6. Cover saucepan with lid and turn heat off. Let noodles set. Do not remove lid for at least 20 to 30 minutes.