Amish-Style Chicken Corn Soup: A Heart-Warming Bowl of Comfort

Amish-Style Chicken Corn Soup

Imagine a bowl of soup brimming with chicken and vegetables, a soup that warms your soul and brings back memories of sweet summer days. That’s exactly what Amish-Style Chicken Corn Soup is all about. This regional classic is a true family favorite and a delight to prepare with simple ingredients. Whether you’re cooking for a small group or a large crowd, this soup is sure to please.

The Perfect Blend of Flavors

The aroma of Amish-Style Chicken Corn Soup is reminiscent of freshly-picked corn, evoking the essence of summer. It’s a heart-warming and wholesome bowl that will leave you craving for more. The recipe yields around three quarts, making it perfect for leftovers. In fact, the flavors of the soup intensify and meld over time, making it even more satisfying. Plus, this soup freezes well, allowing you to enjoy a comforting bowl whenever you need it.

Corn on the cob

The Secret Ingredient

For the best corn flavor, nothing beats freshly picked, seasonal corn on the cob. However, if fresh corn is not easily available, you can still enjoy this delicious soup using frozen corn. The recipe calls for Cope’s creamed corn, but if you can’t find it, don’t worry. Green Giant creamed corn is a suitable substitute that will enhance the sweet corn flavor just as well.

To Rivel or Not to Rivel?

One interesting aspect of Amish-Style Chicken Corn Soup is the debate between rivels and Amish-style noodles. Rivels are tiny egg dumplings commonly used in Pennsylvania Dutch cooking. They are created by dropping bits of batter into simmering broth until they rise to the surface. However, for my version of the soup, I prefer using Amish-style noodles, which my family has always enjoyed. Not only are they quicker and easier to use, but they can also be substituted with gluten-free noodles for those with dietary restrictions.

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Traditionally, the noodles are simmered until very soft, adding starchiness to the soup. However, I’ve found that adding the noodles in the final 10 to 15 minutes of cooking time allows them to retain a hint of firmness. In a pinch, you can even omit the noodles altogether and still enjoy a deliciously satisfying bowl of soup.

Taking It to the Next Level: Puff Pastry Topper

For a fun and tasty alternative to the traditional crusty roll or side of crackers, try making a puff pastry topper. Here’s how:

To make a puff pastry soup topper:

  1. Preheat the oven to 400℉.
  2. Transfer the soup to soup crocks, large ramekins, or oven-proof bowls. The soup doesn’t need to be piping hot, as it will heat more in the oven.
  3. Roll out a sheet of thawed puff pastry to ¼-inch thickness, expanding the sheet an extra inch or so in each direction.
  4. Cut a circle that’s about an inch wider than the diameter of your soup bowls.
  5. Brush the circle on both sides with a beaten egg. The egg on the bottom will help it stick to the bowl, while the egg on top will add a golden color.
  6. Sprinkle with optional flaky sea salt.
  7. Place the individual bowls on a rimmed baking sheet for easy placement and removal from the oven.
  8. Bake for about 15 minutes or until the pastry is puffed and golden.
  9. Remove the soup from the oven and let it rest for 10 minutes. Be cautious with the first bite, as the soup will be steamy and the pastry retains heat.
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Tips:

  • Keep the thawed puff pastry refrigerated until ready to use, as it puffs more when cold.
  • Depending on bowl size, one puff pastry sheet will be sufficient to cover 4 to 6 individual soup bowls. Any remaining scraps can be baked and enjoyed as well.
  • Look for Pepperidge Farm puff pastry in the freezer aisle of most large grocery stores. It takes approximately 40 minutes to thaw at room temperature.
  • For a gluten-free option, Gee Free puff pastry can be used. While it may not puff as well, it still offers excellent taste and follows the same prep and baking directions.

FAQs

Q: Can I use fresh corn instead of frozen corn?
A: Absolutely! Freshly picked, seasonal corn on the cob will enhance the flavor of the soup.

Q: Can I substitute Cope’s creamed corn if I can’t find it?
A: Yes, Green Giant creamed corn is a suitable substitute that will still give you the classic sweet corn taste.

Q: Can I make this soup in advance and freeze it?
A: Yes, this soup freezes well, allowing you to enjoy it whenever you want a hot, comforting bowl.

Conclusion

Amish-Style Chicken Corn Soup is a bowl of comfort that brings together the perfect blend of flavors. Whether you choose to include rivels or Amish-style noodles, this soup is sure to impress. With the option to add a puff pastry topper, you can take it to the next level and create a truly memorable dining experience. So, grab your ingredients and get ready to enjoy this regional classic that’s a true family favorite.

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