Amish Chicken Vegetable Soup
A hearty Amish chicken vegetable soup featuring tender chicken, mixed vegetables, and a creamy broth, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Cook chicken tenders in 2 to 3 quarts of water with 3 bouillon cubes until cooked through.
- Remove cooked chicken and set aside.
- Add onions, carrots, and potatoes to the broth and cook until tender.
- Add drained green beans, peas, corn, and margarine to the soup.
- In a separate bowl, combine flour with milk and mix well.
- Return cooked chicken to the soup.
- Pour in the milk and flour mixture into the soup.
- Stir continuously while cooking to thicken the broth.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For a richer flavor, consider adding a diced onion and some minced garlic while cooking the vegetables. If you prefer a thicker soup, increase the flour in the milk mixture. You can also substitute the chicken tenders with shredded rotisserie chicken for a quicker option. This soup is a great way to use up leftover vegetables from other meals.
Serving Suggestions
Serve the Amish Chicken Vegetable Soup with crusty bread or crackers for a comforting meal. A side of a simple salad, like a Broccoli Recipe, can add freshness to the meal. This soup is versatile and can be paired with other hearty dishes, making it perfect for a family dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat until heated through, stirring occasionally. If the soup thickens too much during storage, add a splash of milk or broth to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Chicken Vegetable Soup contains roughly 1219 calories, with 19g protein, 168g carbohydrates, and 52g fat. It is an excellent source of potassium (64% of the Daily Value), vitamin C (49% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of vitamin A. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, frozen vegetables can be a great substitute. They usually retain more nutrients and can add a fresh taste to the soup. Just add them to the pot after the potatoes have cooked for a few minutes to ensure they heat through properly.
Is it possible to make this soup dairy-free?
Absolutely! You can replace the milk with a non-dairy alternative such as almond milk or coconut milk, and use a dairy-free margarine. This will keep the soup creamy while accommodating dietary restrictions.
How can I make this recipe spicy?
To add some heat, consider incorporating diced jalapeños or red pepper flakes when cooking the vegetables. You can also serve the soup with hot sauce on the side, allowing everyone to adjust the spice level to their liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).