Recipe for Amish Chicken Noodle Soup

Recipe for Amish Chicken Noodle Soup by Patricia Davids

Hey everyone, Patricia Davids here again, after a slight hiatus. As I pop my head up from the latest deadline guess what I realized! Fall is here! Cooler weather, holiday gatherings looming on the horizon and (*cough, cough) cold and flu season. Thankfully, secluded in my new little farmhouse, I haven’t run into either ailment…yet! Whether you’re feeling under the weather, or you just want to chase away the chill from your bones, I have just the thing! Amish Chicken Noodle soup to warm any belly! This recipe comes from an Amish friend here in Kansas. It calls for leftover chicken/already cooked chicken. Happy eating. I think I’ll make some tonight.

Amish Chicken Noodle Soup

3 cups chicken broth/stock
2 cups water
1 /2 cup diced carrots
1 /2 cup diced celery
1 /2 cup frozen peas (optional)
1 /4 cup diced onions
1 /2 package egg noodles or use homemade noodles
flour (if desired, for thickening agent)

Combine water and broth, bring to a boil.
Add carrots, celery, and onions.
Simmer for about 10-20 minutes over low heat.
Add noodles.
Simmer 10-15 minutes more.
Add frozen peas
Add 3 cups cooked, cut-up chicken.
Bring to a boil.
Add salt and pepper season to taste.
Take a little of the broth, about 1/2 a cup, and add a touch of flour to thicken and combine with the rest of the soup.

USA Today Bestselling author Patricia Davids grew up on a Kansas farm with four brothers. After college she began a wonderful career as a nurse. In 1973 Pat wrote a letter to a lonely sailor. Little did she know her talent with words would bring her love, marriage and motherhood.

An avid reader, Pat longed to write a book, but put her dream on hold as she raised a family and worked in an NICU. It wasn’t until 1996 that she began writing seriously. Today, Pat enjoys crafting emotionally satisfying romances where love and faith bring two people together forever.

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