Amish Chicken Corn soup In Slow Cooker. This savory and sweet homestyle stew made with only 4 ingredients delivers comforting warmth, tender chicken, sweet corn, and rich golden broth perfect for cozy spring afternoons.
Servings: 6
Ingredients
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1 1/2 lb. boneless and skinless chicken breast or thigh.
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8 cups of low sodium chicken broth.
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1 cup frozen skim milk.
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12 oz. frozen homestyle egg noodles (dumpling-style)
Amish Chicken Corn soup: Directions
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Put the chicken and the broth in the slow cooker: Put the boneless, skinless chicken breasts or thighs in the bottom of a 5- to 7-quart slow cooker. Add the chicken broth, ensure that the chicken is sunk to the brim to cook even and leave the broth transparent and golden.
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Cook until the chicken is extremely tender: Enclose the slow cooker and cook on LOW 4 to 5 hours, or cook on HIGH 2 to 3 hours, Cook it until the chicken is fully done and soft enough to pull apart with a fork. The broth will become more golden in color as it stews and acquires flavor of the chicken.
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Shred the chicken in the broth: Shred the chicken in the broth with two forks in the slow cooker in bite sized pieces. Stir to mix the meat well in order to ensure that each ladle of soup has an abundant amount of chicken.
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Put in the sweet corn: Add the corn kernels: The frozen kernels of sweet corn and broke in large lumps. Cook and cover on HIGH up to 20 to 30 minutes or until the corn is cooked through and the soup is simmering mildly once more. The savoury broth will be appropriated by the inherent sweetness of the corn.
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Add noodles and complete cooking: Add the frozen homestyle egg noodles and ensure that they are below the hot broth mostly to cook evenly. You can cook and continue to cook using the HIGH setting an additional 20 to 30 minutes stirring once or twice until the noodles are tender yet still chewing pleasurably and the broth is slightly thickened by the starch.
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Serve: in case the soup is too thick to your liking, add a splash of hot water or more broth until the desired consistency is obtained; in case it is too thin, allow to simmer uncovered on HIGH an extra 10 to 15 minutes to thicken slightly. Taste the broth and, as you wish, season slightly with salt and a pinch of black pepper, but without much emphasis being put on the naturally sweet corn and the savory chicken. Pour the soup into individual bowls when warm and hot, and be careful to add an adequate amount of shredded chicken, bright yellow corn, and heavy noodles in the crystal golden broth.
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