Amish chicken corn noodle soup is a beloved winter meal in many Amish households. It’s similar to classic chicken noodle soup but includes sweet corn for added flavor and texture.
This easy Pennsylvania Dutch chicken corn soup makes a comforting dinner on a cold winter evening or a damp fall day. It’s especially soothing when you’re under the weather.
Ingredients
- Butter – gives richness and helps sauté the vegetables.
- Celery – adds a crisp texture and subtle earthy flavor.
- Carrots – provide natural sweetness, color, and nutrition.
- Garlic – adds aromatic depth; you can substitute garlic powder if desired.
- Minced dried onion or chopped onion – builds a savory base and sweetness when cooked.
- Chicken broth – the flavorful base that makes the soup savory and satisfying.
- Water – adjusts consistency and ensures enough liquid to cook the noodles.
- Salt – enhances all the flavors.
- Seasoned salt – adds a blend of spices for extra depth.
- Parsley flakes – bring a fresh herbal note and color.
- Dried thyme – adds a warm, earthy flavor.
- Black pepper – a touch of warmth; adjust to taste.
- Noodles – provide substance and texture; egg noodles work well.
- Sweet corn (whole kernel or creamed) – adds sweetness, texture, and a pleasant pop in each bite.
- Cooked chicken – adds protein and makes the soup a complete, hearty meal.
How to Make Chicken Corn Soup
This Amish chicken corn soup is quick and straightforward to prepare, making it a family-friendly one-dish meal that children and adults enjoy.
If you don’t have cooked chicken ready, start by simmering a few chicken breasts or thighs in water until cooked through, then shred or chop them. They cook quickly and provide the base protein for the soup.
In a large pot, melt the butter and sauté chopped onion, garlic, celery, and carrots for a few minutes until they begin to soften. Add the chicken broth, water, salt, seasoned salt, parsley flakes, dried thyme, and black pepper. Bring the mixture to a full rolling boil, then stir in the noodles and corn.
Cook the noodles until al dente, following package timing as noodle types vary. Add the cooked, chopped chicken and bring the soup back to a gentle boil to heat through. Serve immediately.
Some people enjoy this soup with saltine crackers—either crushed into the bowl or served on the side. It’s also great served with a simple side salad or warm homemade biscuits to round out the meal.
This recipe is flexible and forgiving—adjust vegetables, seasonings, or broth to suit your taste.
What Kind of Noodles Should I Use?
Egg noodles are recommended because they hold their texture and tend not to become overly mushy, but any noodle you prefer will work. If you’re feeling ambitious, homemade noodles are a lovely option—just allow them to dry slightly before cooking. Store-bought noodles are perfectly convenient and common in many households.
Can I Freeze Amish Chicken Corn Soup?
Yes. This recipe makes a large batch—enough to feed several people—so freezing leftovers is convenient. Cool the soup completely, transfer it to airtight containers, and freeze. It should keep well for several months. Thaw overnight in the refrigerator and reheat gently on the stove.
Chicken Corn Noodle Soup Is Comfort Food
When you’re feeling sick or chilled, few things are as comforting as a warm bowl of chicken soup. The combination of warm broth, tender noodles, vegetables, and a bit of protein often feels nourishing and soothing.
Many families pair soup with simple comforts from childhood—like buttered saltines or warm gelatin drinks—because those small traditions help make recovery cozier.
Buy Chicken Noodle Soup at Amish Fundraisers
Amish communities often support each other through church fundraisers and community sales. Homemade soups, including chicken and sweet corn noodle soup, are commonly prepared in large quantities for these events. They are popular items sold to help families in need or to raise funds for community expenses.
These gatherings showcase how neighbors pitch in with baked goods, sandwiches, and pots of soup to support each other.
Amish Noodles and Roadside Stands
Many Amish families supplement their income with small seasonal sales, offering extra garden produce, eggs, or homemade items like noodles. While traveling through Amish areas you’ll often spot roadside stands selling fresh vegetables and occasionally homemade noodles—perfect for making soups like this one.
These small ventures reflect the resourcefulness of families making the most of garden harvests and home-produced goods.
More Easy Amish Comfort Food Recipes
- Pennsylvania Dutch Chicken Pot Pie Recipe
- The Best Amish Chili Recipe
- Amish Beef Stew Recipe
- Vegetable Beef Soup
- Beef Barley Soup
- Cheesy Chicken Chowder
- Baked Corn Casserole
- Chickenetti (Amish Chicken Noodle Casserole)
If you enjoyed this Amish chicken noodle soup with corn, please leave a comment and rating. We love hearing how it turned out for you.
📖 Recipe Card
Amish Chicken Corn Noodle Soup Recipe
Ingredients
- 1 ½ Tbs. butter
- 1 c. chopped celery
- ½–1 c. chopped carrots
- 1 garlic clove, minced
- 1 Tbs. minced dried onion or ¼ c. chopped onion
- 8 c. chicken broth
- 4 c. water
- 1 tsp. salt
- 1 tsp. seasoned salt
- 1 tsp. parsley flakes
- 1 tsp. dried thyme
- ¾ tsp. black pepper
- 12 oz. noodles
- 2 c. sweet corn (whole kernel or creamed)
- 2 c. cooked chopped chicken
Instructions
- If you don’t have cooked chicken, cook chicken breasts or thighs until done, then shred or chop.
- In a large pot, melt butter and sauté celery, carrots, garlic, and onion for several minutes over medium heat.
- Add chicken broth, water, salt, seasoned salt, parsley flakes, thyme, and black pepper. Bring to a rolling boil.
- Stir in the noodles and corn. Cook uncovered at a low boil for about 12 minutes, or until noodles are al dente (check package directions).
- Add the cooked chicken, heat through, stir, and serve immediately.
Notes
This recipe is versatile—add or omit vegetables as you like. If you prefer a thinner broth, add extra water or broth. The noodles absorb liquid over time, so add more liquid before serving if needed.
Use frozen or canned (drained) corn. Bouillon or broth base mixed with water can replace canned broth if preferred.
This makes a large batch and reheats well. Freeze leftovers in airtight containers; thaw overnight in the refrigerator before reheating.
*Nutrition information is approximate.
Nutrition
Check out my YouTube channel: My Amish Heritage