Amish Chicken Corn Soup

Country Woman - - LET’S EAT - —BEV­ERLY HOFF­MAN

Creamed corn and but­ter make my chicken noodle soup homey and rich. This recipe makes a big batch, but the soup freezes well for fu­ture meals.

PREP: 15 MIN. • COOK: 50 MIN MAKES: 12 SERV­INGS (ABOUT 4 QT.)

1 medium onion, chopped 2 cel­ery ribs, chopped

1 cup shred­ded car­rots

2 lbs. bone­less skin­less

chicken breasts, cubed 3 chicken bouil­lon cubes 1 tsp. salt

1/4 tsp. pep­per

12 cups wa­ter

2 cups un­cooked egg noo­dles 2 cans (14³/4 oz. each)

cream-style corn

1/4 cup but­ter

1. Place first eight in­gre­di­ents in a Dutch oven; bring slowly to a boil. Re­duce heat; sim­mer, un­cov­ered, un­til the chicken is no longer pink and veg­eta­bles are ten­der, about 30 min­utes.

2. Stir in noo­dles, corn and but­ter. Cook, un­cov­ered, un­til noo­dles are ten­der, about 10 min­utes, stir­ring oc­ca­sion­ally.

PER SERV­ING 201 cal., 6g fat (3g sat. fat), 57mg chol., 697mg sod., 19g carb. (3g su­gars, 2g fiber), 18g pro. Di­a­betic ex­changes: 2 lean meat, 1 starch, 1 fat.

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