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Chicken Corn Soup, Amish I (M, TNT)
Source: Unknown
Serves: 10-12

1 batch of your favorite chicken soup, vegetables, herbs and chicken removed, and broth strained/defatted
2 cups, more or less, chicken from the soup, cut into bite size pieces (gizzard may be used and chopped finely)
1 cup each diced celery and carrot
1/2 cup diced onion
Small bunch parsley, chopped
2 cloves garlic, minced
2 cups fresh corn, cut off the cob (about 6 ears) or 2 cans creamed, or whole corn, or 1 can creamed, 1 whole
Freshly ground pepper and kosher salt to taste

Mix all the ingredients in a large stock pot, bring to a boil, and simmer about 30 minutes or until vegetables are soft. Kid friendly! Freezes well.

Poster's Notes:
Here is a variation with corn - best if used with fresh cut off the kernel which provides a semblance of the creamy effect especially if some of it is grated. Great soup, and a traditional favorite in Pennsylvania Dutch country!

Posted by Birgitta Wade

Nutritional Info Per Serving: N/A