Best Amish Style Chicken And Corn Soup Ww Core Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)



Amish Style Chicken and Corn Soup (Ww Core) image

Found this one in a Weight Watchers cookbook, and modified it to suit the WW Core program. A great way to use up leftover chicken and to provide a good flavorful lunch soup quickly. What sets this apart from so many other chicken and corn soups is the absence of dairy and the use of saffron to give the dish a distinct color, aroma and flavor. (3 Points)

Provided by justcallmetoni

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups low sodium chicken broth
8 -10 ounces skinless chicken breasts or 8 -10 ounces skinless chicken thighs
1/2 medium onion, chopped
1/2 carrot, peeled and chopped
1/2 celery, coarsely chopped
1/4-1/2 teaspoon saffron
1/2 cup frozen corn
1/2 cup cooked whole wheat egg noodles
1/2 cup celery, small cubes
1/2 tablespoon chopped parsley

Steps:

  • Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
  • Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
  • Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
  • Heat the soup until all ingredients are hot.
  • Serve.

Nutrition Facts : Calories 133.7, Fat 2.4, SaturatedFat 0.7, Cholesterol 34.6, Sodium 131.5, Carbohydrate 9.8, Fiber 1.2, Sugar 1.6, Protein 19.5

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

  • Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP



Best Pennsylvania Dutch Chicken Corn Soup image

This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Provided by Doreen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 ½ tablespoons salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
½ cup milk

Steps:

  • In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
  • When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
  • Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
  • Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Chop cooled chicken meat and add to soup.
  • In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g

AMISH CHICKEN-CORN SOUP



Amish Chicken-Corn Soup image

Make and share this Amish Chicken-Corn Soup recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups corn
salt and pepper, to taste
1 cup flour
1 egg, beaten
1/4 cup milk

Steps:

  • Simmer chicken in boiling water until tender.
  • Remove bones and skin.
  • Strain the stock.
  • Return stock and chicken to pot.
  • Add onions, celery, corn and parsley.
  • Simmer till vegetables are tender.
  • Mix flour with egg and milk.
  • Rub mixture with fork till it crumbles.
  • Drop crumbs in soup.
  • Cook 10 more minutes covered.

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

LOL You might notice, a lot of these recipes that I'm posting serve a lot of people. It's because.. I have a huge family. :)

Provided by cellogirl2

Categories     < 60 Mins

Time 55m

Yield 16 serving(s)

Number Of Ingredients 11

12 cups water
2 lbs boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrot
3 chicken bouillon cubes
2 (14 3/4 ounce) cans cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • 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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Orecchiette with Lentils, Onions, and Spinach_image Orecchiette with Lentils, Onions, and Spinach

Peach and Blueberry Cobbler_image Peach and Blueberry Cobbler

30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam_image 30 Minutes To Homemade CERTO Strawberry Rhubarb Freezer Jam

The Best Apple Crisp_image The Best Apple Crisp

Idaho Baked Potato Dip_image Idaho Baked Potato Dip

Veal Breast Stuffed with Corn Bread and Sausage_image Veal Breast Stuffed with Corn Bread and Sausage

Southwest Black Bean Pasta_image Southwest Black Bean Pasta

Pan Bagnat Sandwich with Tuna, Anchovies, and Parsley_image Pan Bagnat Sandwich with Tuna, Anchovies, and Parsley

Bbq Ribs and All the Fixin's_image Bbq Ribs and All the Fixin's

ROASTED CARROTS AND POTATOES WITH DILL_image ROASTED CARROTS AND POTATOES WITH DILL

Easy Herb Frittata_image Easy Herb Frittata

Ginger Carrot Soup by Jean Carper_image Ginger Carrot Soup by Jean Carper

Pumpkin Cookies with Caramel Frosting_image Pumpkin Cookies with Caramel Frosting

Snow Peas with Lemon Herb Butter_image Snow Peas with Lemon Herb Butter

Chicken Curry V_image Chicken Curry V

Dinette Cake_image Dinette Cake

Farmhouse Buttermilk Biscuits_image Farmhouse Buttermilk Biscuits

New Orleans Baked Mac 'N' Cheese Recipe by Tasty_image New Orleans Baked Mac 'N' Cheese Recipe by Tasty

Veggie Tots_image Veggie Tots

Bran Flake Chicken Fingers_image Bran Flake Chicken Fingers

Amish style chicken and corn soup is a delectable dish that has its roots in the Pennsylvania Dutch cuisine. This dish is a hearty and flavorful soup made with tender chunks of chicken, sweet corn, vegetables, and aromatic herbs and spices. It is a staple in any Amish household and is enjoyed by many families across the United States. This soup is also popular among dedicated health enthusiasts who follow the Weight Watchers program, which led to the creation of "WW core recipes," or recipes that follow the core principles of the program.

Amish Style Chicken and Corn Soup Ingredients

Chicken:
The main ingredient in Amish-style chicken and corn soup is tender chunks of chicken. You can use boneless, skinless chicken breasts, thighs, or a combination of both.
Corn:
Corn is the second most important ingredient in this soup. You can use fresh, frozen, or canned corn. Whenever using canned corn, make sure to rinse it thoroughly to remove any excess sodium or preservatives.
Vegetables:
The other vegetables used in Amish-style chicken and corn soup are onion, celery, and carrots. These vegetables provide a flavorful base for the soup and give it a nice texture.
Herbs and Spices:
To give the soup its signature flavor, a blend of aromatic herbs and spices is added. These include garlic, thyme, bay leaf, salt, and black pepper. You can also add other herbs like parsley, rosemary, or tarragon for an extra flavor boost.
Broth:
Chicken broth or stock is the base of the soup. You can use homemade broth, canned broth, or bouillon cubes dissolved in water.

How to Make Amish Style Chicken and Corn Soup

Step 1:
In a large pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
Step 2:
In the same pot, sauté the onions, celery, and carrots until softened. Add the garlic and cook for another minute, stirring constantly.
Step 3:
Add the chicken broth or stock to the pot, along with the browned chicken. Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and let the soup simmer for about 15 minutes.
Step 4:
Add the corn, thyme, bay leaf, salt, and black pepper to the soup. Let it simmer for another 5-10 minutes or until the vegetables are tender and the chicken is cooked through.
Step 5:
Remove the bay leaf from the soup and discard it. Taste the soup and adjust the seasoning if necessary.
Step 6:
Serve the soup hot, garnished with fresh herbs like parsley or cilantro if desired.

WW Core Recipes

The Weight Watchers Core Plan, also known as the "Simply Filling plan," is a healthy eating lifestyle that focuses on consuming whole, unprocessed foods. This plan allows for the consumption of unlimited amounts of fruits, vegetables, lean proteins, and whole grains while enjoying moderate amounts of healthy fats and dairy. To make Amish style chicken and corn soup a WW Core recipe, use chicken breast instead of thighs to reduce the saturated fat content. You can also use unsalted, homemade chicken broth or low-sodium canned broth to reduce sodium intake. To further reduce the fat content, remove the skin from the chicken before cooking. When it comes to the corn, use fresh or frozen corn instead of canned corn. Fresh or frozen corn is less processed and doesn't contain added salt or preservatives. Additionally, you can increase the vegetable content in the soup by adding other vegetables like zucchini, bell peppers, or green beans. To make the soup even healthier, use herbs and spices instead of added salt to flavor the soup. Fresh herbs like thyme, parsley, and rosemary are full of antioxidants and add a delicious flavor to the soup. In conclusion, Amish-style chicken and corn soup is a healthy and hearty dish that can be enjoyed by anyone. By following the principles of the WW Core Plan, you can create a nutritious and delicious soup that is perfect for any occasion. Try making this soup at home and enjoy its comforting flavors and wholesome ingredients!
There are few things more comforting on a cold day than a bowl of warm chicken and corn soup. And for those following WW (formerly known as Weight Watchers) and Core guidelines, this Amish-style soup can be a satisfying and delicious meal that fits within your diet plan. Here are some valuable tips to keep in mind when making Amish-style chicken and corn soup WW Core recipes.

Start with the right ingredients

The success of any recipe depends largely on the quality of the ingredients you use. When making Amish-style chicken and corn soup, opt for fresh vegetables and high-quality chicken. You can use boneless, skinless chicken breasts or thighs depending on your taste preference. Choose corn kernels and potatoes that are fresh and in season to make the most flavorful soup.

Measure your ingredients accurately

When following WW or Core guidelines, measuring your ingredients accurately is crucial to ensure you'll stay within your allotted points or serving sizes. Use a good set of measuring cups and spoons to accurately portion out your ingredients. If you're using canned food items like corn, make sure the can indicates the drained weight so that you can correctly weigh how much you’re using.

Prepare your ingredients in advance

Preparation is key to save yourself time and make cooking a breeze. Before you start cooking, get all of your ingredients prepared and ready to go. That includes dicing and chopping vegetables, measuring out spices and herbs, and trimming chicken. Preparing your ingredients in advance will also ensure you won't forget or overlook any necessary ingredients.

Use a large pot or Dutch oven

Since this soup recipe has a lot of ingredients, it's best to use a large pot or Dutch oven for cooking. A large pot will ensure all of the ingredients will fit comfortably without the risk of overflowing or overfilling. Plus, a wider pot will allow for better heat distribution and make it easier to stir all the ingredients together.

Opt for low-sodium chicken broth

When making Amish-style chicken and corn soup, it's best to opt for low-sodium chicken broth. This will help control your sodium intake and make it easier to stick within your WW or Core guidelines. If you don't have low-sodium broth, you can dilute regular chicken broth with water to reduce the sodium content.

Adjust the thickness of your soup

Everyone has their preference when it comes to soup consistency. With Amish-style chicken and corn soup, you can adjust the thickness to your liking. If you prefer a thicker soup, add a little flour or cornstarch to the mixture. If you prefer a thinner soup, simply add more broth or water to the pot.

Add in additional vegetables

While the recipe for Amish-style chicken and corn soup is already packed with veggies, there's always room for more. If you want to add more vegetables to your soup, consider adding carrots, celery, or bell peppers to the mixture. These vegetables will complement the flavors and add more nutrients to the soup.

Consider topping options

The toppings you add to your Amish-style chicken and corn soup can make a big difference in flavor and texture. Consider adding toppings like crumbled bacon, cheddar cheese, or sour cream. These toppings will add additional flavor and richness to the soup. Keep in mind that adding toppings will also increase the overall calorie count and affect the WW or Core points.

Store and reheat with care

When storing and reheating leftovers of Amish-style chicken and corn soup, it's important to do so with care. Make sure the soup has cooled to room temperature before transferring it to a storage container. Store it in the refrigerator for up to three days or in the freezer for up to three months. When reheating, do so in a saucepan over low heat, stirring frequently. Avoid reheating in the microwave as this can cause the soup to become rubbery or overcooked.

Experiment with garnishes

Changing up or adding different garnishes to your Amish-style chicken and corn soup can make it feel like a completely different dish. Consider topping your soup with jalapeños, fresh herbs like thyme or basil, or even crispy croutons. Experiment with different garnish options to find your favorite way to serve the soup. In conclusion, making Amish-style chicken and corn soup can be a satisfying and delicious meal that fits into your WW or Core guidelines, with a little bit of attention to detail. Follow these valuable tips to ensure your soup turns out perfect every time. With the right ingredients, preparation, and adjustments, you can create a healthy and comforting soup that will warm you up and make you feel good inside and out.

Related Topics

Best Watermelon Pops Recipes

Best Chocolate Peanut Freeze Recipes