Can I make this soup vegetarian?

Absolutely! Swap chicken for white beans or extra potatoes and use vegetable broth in place of chicken broth. Add a drizzle of olive oil instead of butter for depth.

How can I make this soup dairy‑free?

Substitute heavy cream with full‑fat coconut milk or cashew cream. The flavor will be slightly different but still deliciously creamy.

What’s the best way to thicken the soup?

Mash some of the cooked veggies against the pot side or stir in a tablespoon of cornstarch mixed with cold water. Simmer until thickened.

Can I prep ingredients ahead of time?

Yes! Dice your veggies and shred the chicken a day ahead, storing both in sealed containers in the fridge. Assemble and cook when you’re ready.

Where can I find more Amish recipes?

Explore our collection on Pinterest or read additional traditions on our Medium blog . Don’t miss classics like Amish Chocolate Whoopie Pies or Amish Cinnamon Rolls Recipe !

Amish Chicken Corn Soup Recipe

Name: Amish Chicken Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Amish
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, finely diced; 2 celery stalks, sliced; 2 carrots, peeled and chopped; 3 cloves garlic, minced; 4 cups cooked chicken, shredded (rotisserie works great); 4 cups chicken broth (homemade or low‑sodium store‑bought); 2 cups fresh or frozen corn kernels; 1 cup heavy cream or half‑and‑half; 1 teaspoon dried thyme; ½ teaspoon smoked paprika; Salt and pepper to taste; Optional garnishes: crumbled beef, chopped chives, shredded cheddar

Description

Hearty, budget-friendly, and topped with your favorite garnishes—this Amish Chicken Corn Soup is a warm hug in a bowl.

Ingredients

Scale

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks, sliced
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups cooked chicken, shredded (rotisserie works great)
4 cups chicken broth (homemade or low‑sodium store‑bought)
2 cups fresh or frozen corn kernels
1 cup heavy cream or half‑and‑half
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and pepper to taste
Optional garnishes: crumbled beef, chopped chives, shredded cheddar

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Instructions

Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 5–7 minutes, stirring occasionally.
Stir in garlic, thyme, smoked paprika, salt, and pepper. Cook until fragrant, about 1 minute.
Add shredded chicken and chicken broth. Bring to a gentle simmer, then reduce heat to medium‑low.
Stir in corn kernels and let the soup simmer for 15 minutes, allowing flavors to meld.
Slowly whisk in heavy cream or half‑and‑half. Heat through but do not boil to prevent curdling. Adjust seasoning as needed.
Ladle into bowls and top with crispy beef, chopped chives, or a sprinkle of shredded cheddar.

Notes

This soup is quick, comforting, and perfect for using up leftover chicken. Try it with crusty bread for a full meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Amish

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 5g
Sodium: 720mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 28g
Cholesterol: 105mg