Heartwarming Amish Chicken Corn Soup: A Taste of Pennsylvania Dutch

Amish Chicken Corn Soup is a timeless dish that brings the heartwarming flavors of Pennsylvania Dutch country straight to your kitchen. This rich, savory soup is filled with tender chicken, sweet corn, and simple yet flavorful ingredients, making it the perfect meal for cool evenings or a comforting lunch. Imagine a bowl of creamy broth, filled with bites of juicy chicken and the sweet crunch of golden corn kernels, all seasoned with just the right balance of herbs and spices.

Photo byNick Davies

This recipe has been a staple in Amish communities for generations, celebrated for its wholesome ingredients and simple preparation. Traditionally served at gatherings and church suppers, it's a dish that brings people together around the table. With roots in Pennsylvania Dutch culture, this soup embodies the Amish commitment to hearty, farm-fresh meals made from scratch.

The Recipe:

This easy-to-follow recipe will have you recreating the rustic flavors of Amish country in your own kitchen. The secret lies in slow-cooking the chicken to bring out all the rich, savory flavors that make this dish unforgettable.

Ingredients:

• 4 boneless, skinless chicken thighs (or use a whole chicken for an even richer flavor)
• 6 cups chicken broth
• 4 ears of fresh corn, kernels cut off (or 2 cans of corn)
• 1 medium onion, finely chopped
• 2 medium potatoes, peeled and diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish
• Optional: 1 cup egg noodles for extra heartiness

Instructions:

1. Cook the Chicken: In a large pot, bring the chicken broth to a simmer. Add your chicken thighs and let them cook until tender, about 25-30 minutes. Once cooked, remove the chicken from the pot, shred it with a fork, and set aside.
2. Prepare the Vegetables: While the chicken is cooking, peel and dice the potatoes, chop the carrots, celery, and onion. Once the chicken is done, add the vegetables to the pot and cook for 10-12 minutes, until they start to soften.
3. Add the Corn and Seasoning: Stir in the corn kernels (or canned corn if using), bay leaf, salt, and pepper. Let the soup simmer for another 10 minutes so the flavors can meld together.
4. Return the Chicken: Add the shredded chicken back into the pot. If you’re adding egg noodles, toss them in at this stage and let them cook through, about 7-8 minutes.
5. Serve: Once everything is cooked to perfection, ladle the soup into bowls, sprinkle with fresh parsley, and serve piping hot with some crusty bread or homemade Amish rolls on the side.

Variations:

If you're looking to make this recipe a little lighter, you can substitute the potatoes for cauliflower or leave out the egg noodles for a low-carb version. For a richer, creamier texture, add a splash of heavy cream or milk at the end of cooking.

Cooking Tips:

• Fresh Corn: If you can, use fresh corn off the cob. It adds a delightful sweetness and crunch to the soup that can’t be beaten.
• Egg Noodles: Amish soups often feature homemade egg noodles, but store-bought varieties work well too. If you’re up for the challenge, making your own adds a true homemade touch!
• Side Pairings: Pair this hearty soup with a side of Amish sweet rolls or a crisp cucumber salad to balance out the meal.

This recipe is simple, but the flavors are so comforting and satisfying that it’s sure to become a regular on your dinner table. With every spoonful, you’ll get a taste of Amish tradition and a meal that brings warmth and comfort to all who gather around to enjoy it.

Call to Action:

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Sources:

Family Recipe