This quick and easy Chicken Corn Noodle Soup is adapted from my mother’s version — a comforting bowl we enjoyed on cold winter days while growing up Amish and later Mennonite. If you can’t find Amish-style noodles, use your favorite pasta; cook until al dente and add to the soup. This hearty soup is wonderful with homemade breads and rolls and makes a soothing meal when you need something warm and familiar.
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Amish Chicken Noodle Soup with Amish-style Noodles
marilynpeight
Pin Recipe
Ingredients
- 1/2 cup butter salted
- 1/2 cup diced onion
- 3/4 cup cubed or sliced carrots
- 1 tablespoon chopped fresh parsley *see note
- 8 cups chicken broth homemade adds more flavor
- 1 teaspoon garlic powder
- 1/2-1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz. Amish egg noodles broken into bite-sized pieces
- 2 1/2 cups shredded chicken
- 1 1/4 cup whole corn kernels *see note below.
Instructions
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1. In a 5-quart stockpot, melt the butter over medium heat. Add the diced onion, carrots and chopped fresh parsley. Sauté several minutes until the onions are translucent and fragrant.
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2. Break the noodles into bite-sized pieces and add them to the pot. Pour in the chicken broth, then add the shredded chicken, corn, garlic powder, salt and black pepper. Stir to combine and bring the soup to a boil.
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3. Once boiling, reduce heat to medium-low and simmer 15–20 minutes, or until the noodles and carrots are tender. Adjust seasoning to taste. Let the soup cool slightly before serving.
Notes
Use fresh corn cut from the cob for the best flavor, or substitute frozen or drained canned corn.
Adjust salt, garlic and pepper to your preference. Fresh minced garlic (about 3 cloves) can replace garlic powder if desired.
Ingredients needed for this Amish Chicken Noodle Soup: chicken broth, butter, onions, black pepper, salt, garlic powder (or fresh garlic), fresh parsley, Amish-style egg noodles (or substitute pasta), corn, carrots and shredded chicken.
- Note 1. Carrots are optional and can be replaced with celery.
- Note 2. Use a 15 oz. can of corn if preferred; drain before adding.
- Note 3. Fresh minced garlic (about 3 cloves) can replace garlic powder for a brighter flavor.
Steps 1–2:
- 1. Sauté the onions, carrots and parsley in butter in a 5-quart stockpot until the onions are translucent.
- 2. Add broken noodles, chicken broth, shredded chicken, corn, garlic powder and salt. Stir, bring to a boil, then reduce heat and simmer 15–20 minutes until noodles and carrots are tender.
Step 3: Let the soup cool slightly, then serve and enjoy.
Is this truly an Amish recipe if it doesn’t include rivels?
Many people expect rivels (small dumplings) in traditional Amish soups, but regional and family variations are common. My mom, who grew up Amish, and other relatives used noodles in this chicken corn soup. Different Amish communities and families have their own food traditions, so recipes vary — and that’s part of what makes these home-cooked dishes special.
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