Amish-Style Chicken Corn Soup

This was dinner tonight, and the smell of this soup takes me back to summer and the fresh sweet corn that we love so much. It is a heart-warming and healthy bowl…one that my husband says he could eat every night. This recipe makes a good bit, and the leftovers are equally satisfying. For a crowd, the recipe can easily be doubled. I typically simmer it on the stove top, but my sister-in-law likes to make this soup in her slow cooker.


Amish-Style Chicken Corn Soup
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  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 2-3 celery stalks, chopped
  4. 3-4 carrots, chopped
  5. 2 bay leaves
  6. 1/8 teaspoon saffron (optional)
  7. 1 quart chicken stock
  8. 2 cups water
  9. 1 pound boneless, skinless chicken breasts
  10. 1 12-ounce package frozen corn or 2 cups fresh
  11. 1 10-ounce package frozen creamed corn (I use Cope's brand)
  12. 1/2 cup small egg or Amish noodles (omit for gluten-free option)
  13. 3 eggs, hard-boiled and chopped
  14. 1/4 cup fresh parsley
  15. kosher salt and freshly ground pepper to taste
  16. 1/2 teaspoon sugar
  1. Heat olive oil in a large, heavy-bottomed soup pot or Dutch oven. Saute onion, celery, and carrots until onion is translucent, about 5 minutes. Add bay leaves, saffron, stock, water, and chicken. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Remove chicken to cool slightly. Add both corns and noodles and continue to cook soup at barely a simmer. In about fifteen minutes, shred chicken, and return to pot. Continue cooking for another half hour to an hour. Remove bay leaves, and add eggs, parsley, sugar, and salt and pepper to taste during the last 10 minutes.
The Fountain Avenue Kitchen

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    1. Ann

      I speak a little Spanish but haven’t gotten to the level of adding my posts in Spanish, too! Maybe someday!

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  3. Sue

    Hi Ann
    Have you ever tried freezing this soup? Just wondering because of the hard boiled eggs. It looks delicious. I love following your blog

    1. Ann

      Hi Sue,
      I have yet to freeze this soup but my sister-in-law has many times and says it freezes quite well. (And thank you for the nice comment! 🙂 )