Amish Chicken & Corn Soup is a dish rich in history, hailing from the Pennsylvania Dutch tradition. This soup embodies the Amish philosophy of simplicity and utility. Typically, it’s cooked with pantry staples and fresh produce, making it both hearty and nourishing. In the midst of a bustling metropolitan life, finding the time to slow down and savor a comforting meal can ground us. This Slow Cooker Amish Chicken & Corn Soup, enriched with egg noodles, grants you that respite without the need to tend to a simmering pot for hours. Its warmth and simplicity are an invitation to revisit the time-honored practices of American regional cooking, right in your home kitchen.

To complement the heartiness of Amish Chicken & Corn Soup, serve it with a crusty bread or a fresh green salad dressed in a simple vinaigrette. Pickles and sharp cheese also make for delightful companions, cutting through the richness of the soup.

Servings: 6 servings

Ingredients:

- 1 lb boneless, skinless chicken breasts
- 4 cups chicken stock
- 2 cups water
- 4 medium ears of corn, kernels removed or 2 cups frozen corn kernels
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)

Directions:

1. Place the chicken breasts at the bottom of the slow cooker.

2. Add the prepared onion, celery, carrots, corn kernels, dried thyme, and bay leaf.

3. Pour in the chicken stock and water, ensuring that the liquid covers the vegetables and chicken.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.

5. Approximately 30 minutes before serving, remove the chicken, shred it using two forks, and return it to the slow cooker.

6. Stir in the egg noodles, increase the heat to high if not already, and let the soup cook for another 15-20 minutes, until the noodles are tender.

7. Season with salt and pepper to taste. Discard the bay leaf.

8. Serve hot, garnished with chopped fresh parsley.

Variations & Tips:

- For a touch of creaminess, stir in a half cup of heavy cream or milk during the last 15 minutes of cooking.
- To lean into the earthiness, add a half teaspoon of smoked paprika with the other spices.
- For those who prefer a bit of heat, a dash of cayenne pepper can enliven the flavors.
- If fresh corn is in season, save the cobs after removing the kernels and add them to the pot for additional depth of flavor; just remember to remove them before serving.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months, making this soup a splendid make-ahead meal for busy weeks.
- If you're short on time, you can use a rotisserie chicken. Just add the pre-cooked shredded chicken with the noodles towards the end of cooking.
- Remember, slow cookers can vary in temperature; adjust the cooking time according to your device and experience with it.

Copyright 2016 Cooktop Cove