Amish Chicken Corn Noodle Soup (Hearty, Creamy & Old-Fashioned Comfort Food)
Cozy Amish Chicken Corn Noodle Soup Recipe
If you love traditional comfort food, this Amish Chicken Corn Noodle Soup is pure homemade goodness. Inspired by simple Pennsylvania Dutch cooking, this soup is hearty, creamy, and filled with tender chicken, sweet corn, and soft egg noodles.
It’s the kind of recipe that warms you from the inside out — perfect for chilly evenings, busy weeknights, or when you need a satisfying family meal.
Ingredients
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
4 cups cooked shredded chicken
6 cups chicken broth
1½ cups corn kernels (fresh, frozen, or canned & drained)
2 cups egg noodles
1 cup milk or heavy cream
2 tablespoons all-purpose flour (optional, for thicker soup)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
Instructions
Step 1: Sauté the Vegetables
In a large pot, melt butter over medium heat.
Add onion, carrots, and celery.
Cook 5–6 minutes until softened.
Stir in garlic and cook 30 seconds.
Step 2: Add Broth & Chicken
Pour in chicken broth.
Add shredded chicken, corn, thyme, salt, and pepper.
Bring to a gentle boil.
Step 3: Cook the Noodles
Add egg noodles.
Simmer 8–10 minutes until noodles are tender.
Step 4: Make It Creamy
Stir in milk or cream.
For thicker soup, mix flour with a little water and stir in.
Simmer 3–5 more minutes until slightly thickened.
Serve hot with crusty bread.
Why This Recipe Works
Sweet corn balances savory broth
Egg noodles make it hearty
Cream adds rich Amish-style flavor
Simple pantry ingredients
Tips for Best Results
Use rotisserie chicken to save time.
Don’t overcook noodles — they continue softening in broth.
Add a pinch of sugar if you want to enhance corn sweetness.
For extra richness, add a tablespoon of cream cheese.
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