Here’s a cozy, old-fashioned Amish Comfort Soup—simple ingredients, creamy broth, and the kind of warmth that feels like home. This is very similar to Amish Chicken Corn Soup / Comfort Soup styles you’ll find in Pennsylvania Dutch cooking.
Amish Comfort Soup
Ingredients (6–8 servings)
- 2 tbsp butter
- 1 small onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, chopped or shredded
- 4 cups chicken broth
- 2 cups whole milk (or half milk / half cream for richer)
- 1 cup egg noodles or wide Amish noodles
- 1 cup corn kernels (fresh or frozen)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp dried parsley
- Optional but traditional:
- Pinch of sugar
- ¼ tsp celery seed
Instructions
- Sauté vegetables
In a large pot, melt butter over medium heat.
Add onion, carrots, and celery. Cook 5–6 minutes until soft. - Add broth & noodles
Stir in chicken broth and bring to a gentle boil.
Add noodles and cook according to package directions (about 8–10 minutes). - Finish soup
Lower heat. Stir in chicken, corn, milk, salt, pepper, parsley, and optional sugar or celery seed.
Simmer gently 5–10 minutes—do not boil. - Serve
Ladle into bowls and serve warm with bread or biscuits.
Amish-Style Tips ❤️
- Mild seasoning is key—this soup is meant to comfort, not overpower
- Whole milk gives the most authentic texture
- Tastes even better the next day
Variations
- No noodles: Use diced potatoes instead
- Extra creamy: Add 2 tbsp flour to butter/veg step
- Slow cooker: Cook veggies + broth on LOW 4 hrs, add milk & noodles last hour
- Vegetarian: Use veggie broth and skip chicken
If you’d like, I can also share Amish potato soup, Amish chicken corn soup with rivels, or a church-potluck version that feeds a crowd.
