There’s something incredibly comforting about a big pot of Amish Chicken Corn Noodle simmering on the stove. It’s the kind of meal that feels like it belongs on a farmhouse table, surrounded by family, passed around with warm bread and quiet gratitude.

The first time I made this easy Amish Chicken Corn Noodle recipe, it was on a chilly evening when everyone needed something hearty and grounding. The smell of slow-simmered chicken broth, sweet corn, and tender egg noodles filled the kitchen in the most nostalgic way. It reminded me of simple recipes inspired by the wholesome cooking traditions of Amish communities — humble ingredients, cooked with care, meant to feed many.

This isn’t just another chicken noodle soup. It’s thicker. Heartier. More satisfying. It’s a comfort food classic that works beautifully for dinner, for holidays, or anytime you want a quick side dish that can easily become the main meal.

If you love cozy, old-fashioned meals that taste like they’ve been passed down for generations, this Amish Chicken Corn Noodle is about to become a staple in your kitchen.

Why You’ll Love It

It’s the ultimate comfort food.
Rich broth, tender chicken, sweet corn, and soft egg noodles create that perfect cozy bowl that warms you from the inside out.

Simple pantry ingredients.
No complicated shopping list here — just everyday staples you probably already have in your kitchen.

Perfect for busy weeknights.
This easy Amish Chicken Corn Noodle comes together in about 40 minutes, making it ideal for dinner after a long day.

Budget-friendly and filling.
It stretches beautifully to feed a crowd without stretching your grocery bill.

Kid-approved and family-friendly.
The mild flavors and soft texture make it perfect for picky eaters.

Great for meal prep.
It stores and reheats wonderfully, making leftovers even better the next day.

Ingredient Notes & Details

Boneless, Skinless Chicken Breasts or Thighs
Thighs add extra richness, while breasts keep it leaner. You can also use rotisserie chicken for a quicker version.

Egg Noodles
Wide egg noodles are traditional in this Amish-inspired chicken corn noodle soup. They give that hearty, farmhouse texture.

Sweet Corn (Fresh, Frozen, or Canned)
Corn is what makes this dish unique. It adds natural sweetness and texture. If using canned, drain it first.

Chicken Broth
Use high-quality broth for deeper flavor. Homemade is wonderful, but a good low-sodium store-bought option works beautifully.

Onion & Celery
These build the savory base of the broth and add subtle depth.

Butter
Adds richness and a silky mouthfeel to the finished dish.

Heavy Cream (Optional)
For a creamier variation, stir in a splash at the end. It transforms it into a richer, almost stew-like consistency.

Salt, Black Pepper & Parsley
Simple seasonings keep the flavor classic and balanced.

Step-by-Step Instructions

Step 1: Sauté the Aromatics
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add diced onion and celery. Cook for 4–5 minutes until softened and fragrant but not browned.

Step 2: Add the Broth and Chicken
Pour in 6 cups of chicken broth and add the raw chicken. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes until the chicken is fully cooked and tender.

Step 3: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the broth.

Step 4: Add the Corn
Stir in 1½–2 cups of sweet corn. Let it simmer for about 5 minutes so the flavors combine.

Step 5: Cook the Noodles
Add 8 ounces of egg noodles directly into the simmering broth. Cook according to package directions, usually 8–10 minutes, until tender but not mushy. Stir occasionally to prevent sticking.

Step 6: Adjust Consistency
If you prefer it thicker (more like a stew than soup), let it simmer uncovered for an additional 5–10 minutes. For a creamier Amish Chicken Corn Noodle, stir in ¼ cup heavy cream.

Step 7: Season & Serve
Taste and adjust salt and pepper. Sprinkle with fresh parsley before serving.

Serve hot with warm bread or crackers.

FAQ for Common Questions

What makes Amish Chicken Corn Noodle different from regular chicken noodle soup?
The addition of sweet corn and the slightly thicker broth give this dish a heartier, almost stew-like texture compared to classic chicken noodle soup.

Can I make this easy Amish Chicken Corn Noodle in a slow cooker?
Yes. Add all ingredients except noodles to the slow cooker and cook on low for 6–7 hours. Add noodles during the last 30 minutes.

Is this a low carb Amish Chicken Corn Noodle recipe?
The traditional version is not low carb due to noodles and corn. However, you can substitute zucchini noodles or reduce the noodles for a lighter version.

Can I use rotisserie chicken?
Absolutely. Add shredded cooked chicken after sautéing the vegetables and simmer for 10–15 minutes before adding noodles.

How do I thicken the broth naturally?
Let it simmer uncovered longer, or mash a small portion of the cooked potatoes or corn into the broth to create a thicker consistency.

Can I make this for holidays?
Yes! It’s wonderful as a comforting side dish for holidays or as a cozy main course for casual family gatherings.

Storage Tips

Refrigeration
Store in an airtight container in the refrigerator for up to 4 days. The noodles will absorb some broth, so you may need to add a splash of broth when reheating.

Freezing
For best results, freeze without the noodles. Noodles can become mushy after thawing. Freeze in airtight containers for up to 3 months.

Reheating
Reheat gently on the stovetop over medium-low heat, adding extra broth as needed. Microwave in 60-second intervals, stirring between each.

Variations

Creamy Amish Chicken Corn Noodle
Add ½ cup heavy cream and a tablespoon of flour mixed with broth to create a thick, creamy texture.

Vegetable-Loaded Version
Add diced carrots and peas for extra color and nutrition.

Herb-Infused
Stir in fresh thyme or rosemary for a deeper, aromatic flavor.

Spicy Twist
Add a pinch of red pepper flakes or a dash of cayenne for subtle heat.

Gluten-Free Option
Use gluten-free noodles or substitute rice for a naturally gluten-free version.

Extra-Protein Version
Add white beans for additional protein and heartiness.

What to Serve with Amish Chicken Corn Noodle

Fresh + Light Sides
Simple green salad with vinaigrette to balance the richness.

Comfort Food Pairings
Buttery biscuits or crusty farmhouse bread for dipping.

Holiday Table Classics
Roasted green beans, mashed potatoes, or baked ham make it perfect for holidays.

Protein Options
Grilled sausage or roasted turkey slices for a larger spread.

Starches + Breads
Cornbread or dinner rolls soak up the flavorful broth beautifully.

Amish Chicken Corn Noodle

This Amish Chicken Corn Noodle is pure comfort in a bowl — tender shredded chicken, sweet corn, and hearty egg noodles simmered in a rich, creamy broth that tastes like it came straight from grandma’s kitchen. It’s cozy, satisfying, and perfect for chilly nights, busy weeknights, or whenever you’re craving a simple, homestyle dinner the whole family will love.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

Main Ingredients

• 2 tbsp unsalted butter
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 2 cups cooked chicken shredded or diced
• rotisserie chicken works great
• 2 cups chicken broth
• 1 ½ cups whole milk
• 1 cup heavy cream
• 1 ½ cups frozen or fresh corn kernels
• 8 oz wide egg noodles
• ½ tsp salt or to taste
• ½ tsp black pepper
• ½ tsp dried thyme optional
• ½ tsp paprika optional

For Thickening

• 2 tbsp all-purpose flour

Optional Garnish

• Fresh chopped parsley
• Extra cracked black pepper

Instructions

• Sauté the Aromatics
• In a large pot or deep skillet, melt butter over medium heat.
• Add diced onion and cook for 3–4 minutes until soft.
• Stir in garlic and cook 30 seconds until fragrant.
• Make the Base
• Sprinkle flour over the onions and stir constantly for about 1 minute.
• Slowly pour in the chicken broth while whisking to avoid lumps.
• Add milk and heavy cream, stirring until smooth.
• Add Chicken & Corn
• Stir in cooked chicken and corn.
• Season with salt, pepper, thyme, and paprika.
• Bring to a gentle simmer.
• Cook the Noodles
• Add egg noodles directly to the pot.
• Simmer uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.
• If the mixture thickens too much, add a splash of broth or milk.
• Finish & Rest
• Taste and adjust seasoning.
• Let the dish sit 5 minutes before serving to thicken slightly.