Crock-Pot Amish Chicken & Corn Soup Recipe
This old fashioned Amish soup is packed full of shredded chicken and tender corn kernels. A delicious and frugal recipe!
Servings: 10 Servings
Calories: 167kcal
Equipment
Ingredients
- 2 Pounds Boneless Skinless Chicken Breasts
- 12 Cups Low-Sodium Chicken Broth Store Bought Or Homemade Chicken Broth
- 1 Medium Yellow Onion Peeled And Diced
- ¾ Cup Diced Carrots
- 1 Cup Finely Diced Celery
- ½ Teaspoon Saffron Threads
- ¾ Cup Corn Kernels Frozen, Canned Or Fresh
- ½ Teaspoon Dried Parsley
- Kosher Salt To Taste
- Freshly Ground Black Pepper To Taste
Instructions
- In a 6 quart or larger slow cooker add the 2 Pounds Boneless Skinless Chicken Breasts, 12 Cups Low-Sodium Chicken Broth, 1 Medium Yellow Onion, 3/4 Cup Diced Carrots, 1 Cup Finely Diced Celery and 1/2 Teaspoon Saffron Threads.
- Cover and cook for 6 to 7 hours on LOW.
- Using a slotted spoon remove the chicken pieces out of the soup and place on a plate to allow them to cool a little bit.
- Using a fine meshed sieve carefully scoop out the saffron threads that are floating on top of the soup and discard.
- Add the 3/4 Cup Corn Kernels and 1/2 Teaspoon Dried Parsley to the broth. Add Kosher Salt and Freshly Ground Black Pepperto taste.
- Shred the cooked chicken and add it back into your soup.
- Ladle hot soup into bowls and enjoy!
Nutrition
Calories: 167kcal | Carbohydrates: 7g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 231mg | Potassium: 669mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1682IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg