Amish Chicken Corn Soup
Country
Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals…that is one reason why soups are my favorite thing to make.
SERVINGS: 16
CATEGORY: Soup
METHOD:
TIME: Prep: 15 min. Cook: 40 min.
Ingredients:
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
Directions:
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).
Nutrition Facts
One serving:(1 cup)
Calories: 134 Fat:5 g Saturated Fat:2 g Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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