Amish Snow Day Soup Recipe tastes cozy, creamy, and hearty, like a hug in a bowl after you shovel the driveway. It works best for busy families, beginner cooks, or anyone who wants a comforting one-pot meal in about 45 minutes from start to finish. I grew up in the Midwest, and this soup tastes exactly like the kind of thing my neighbor would bring over when the snowplow buried our mailbox again.
Why You Should Try This Amish Snow Day Soup Recipe
This Amish Snow Day Soup Recipe gives you rich, creamy broth, tender potatoes, sweet corn, and simple seasonings that feel nostalgic and satisfying. It tastes like chowder meets chicken noodle, but with fewer steps and more pantry shortcuts.
You cook everything in one pot, so cleanup stays easy and weeknight friendly. The ingredients stay budget friendly too, which helps when the grocery bill looks scarier than the blizzard outside.
“This Amish Snow Day Soup Recipe tasted like childhood snow days in a bowl, and my kids asked for seconds before I even sat down. – Karen ★★★★★”
Ingredients You’ll Need
- 2 tablespoons butter or neutral oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced (use jarred minced garlic for a shortcut)
- 4 medium russet potatoes, peeled and diced small
- 1 cup frozen corn kernels (or canned corn, drained)
- 1 cup frozen peas (optional but tasty and colorful)
- 1 cup cooked chicken, shredded or diced (rotisserie chicken works great)
- 6 cups chicken broth or stock (use low sodium so you control the salt)
Creamy base
- 1 cup whole milk or half-and-half
- 1 cup heavy cream (or use more milk for a lighter version)
- 3 tablespoons all-purpose flour
- 2 tablespoons cream cheese, softened (adds tang and extra creaminess)
Seasonings
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon paprika (smoked paprika adds a cozy flavor)
- 1 bay leaf
Optional add-ins
- 1 cup egg noodles or small pasta shapes
- ½ cup diced ham instead of chicken
- 1 cup chopped green beans (fresh or frozen)
- ½ cup shredded cheddar on top for serving
Pantry shortcuts & brand notes
Use store brand frozen veggies, broth, and cream to keep this Amish Snow Day Soup Recipe budget friendly. Choose a good quality boxed chicken broth, or use bouillon paste with water if that sits in your pantry already. Rotisserie chicken saves time and adds extra flavor, especially the darker meat.
If you avoid gluten, swap the flour for a gluten free all-purpose blend and check that your broth stays gluten free. For dairy free, use olive oil instead of butter and a rich oat or coconut milk, then skip the cream cheese and heavy cream.
Equipment list
- Large heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Small bowl or jar for mixing the flour and milk
- Ladle for serving
Tips & Tricks
- Dice potatoes small and evenly so they cook quickly and stay tender.
- Sauté the veggies until they turn lightly golden to build deeper flavor.
- Warm the milk slightly before mixing with flour to prevent lumps.
- Add noodles near the end so they stay tender and not mushy.
- Taste and adjust salt at the very end since broth and chicken vary.
- Stir the soup often after you add dairy so it does not scorch on the bottom.
- Use leftover turkey, ham, or roast chicken to turn this into a fridge-clearing meal.
- Add a splash of extra broth or milk when reheating to bring back the creamy texture.
How to Make Amish Snow Day Soup
Step 1: Sauté veggies and aromatics
Heat butter or oil in a large pot over medium heat. Add onions, carrots, and celery, then cook until they soften and turn slightly golden, about 7 to 8 minutes. Stir in garlic and cook 1 minute, until it smells fragrant and cozy.
Step 2: Build the soup base
Add diced potatoes, corn, peas, and shredded chicken to the pot and stir everything together. Pour in the chicken broth, then add salt, pepper, parsley, thyme, paprika, and the bay leaf. Bring the mixture to a gentle boil, then lower the heat and simmer until the potatoes turn tender, about 15 to 20 minutes.
Step 3: Mix the creamy thickener
In a small bowl or jar, whisk the flour with the milk until the mixture turns smooth with no lumps. Stir in the cream and softened cream cheese until everything blends. If the cream cheese resists, mash it with a fork first, then whisk again until the mixture looks mostly smooth.
Step 4: Thicken the soup
Reduce the soup to low heat. Slowly pour the milk mixture into the pot while you stir constantly. Keep stirring for 5 to 7 minutes as the Amish Snow Day Soup Recipe thickens into a creamy, chowder-like consistency.
Step 5: Add noodles or extras
If you use egg noodles or small pasta, stir them into the simmering soup and cook until they turn tender, usually 6 to 8 minutes. Add any extra veggies like green beans at this point so they stay bright and not overcooked. Taste the soup and adjust salt and pepper until the flavor tastes balanced and cozy.
Step 6: Finish
Remove the bay leaf and turn off the heat. Let the soup sit for 5 minutes so it thickens slightly and cools to a comfortable eating temperature. Ladle into bowls and top with shredded cheddar, extra parsley, or a crack of black pepper if you like.
What to Serve with Amish Snow Day Soup
Serve this Amish Snow Day Soup Recipe with warm crusty bread, biscuits, or simple buttered toast so you can soak up every last bit of creamy broth. A crisp green salad with a light vinaigrette balances the richness nicely. You can also add sliced apples, orange wedges, or a simple fruit salad on the side for a fresh, sweet contrast. For kids, serve it with grilled cheese or cheese quesadillas and watch the bowls empty fast.
Storage Options
- Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
- For the freezer, portion the soup into freezer-safe containers, leave a little space for expansion, and freeze for up to 2 months.
- Thaw frozen soup overnight in the fridge before reheating.
- Reheat gently on the stove over low to medium heat, stirring often and adding a splash of milk or broth to loosen the texture as needed.
Amish Snow Day Soup Recipe
Ingredients
Instructions
- In a large soup pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook until softened, about 5–7 minutes. Stir in the garlic and cook 1 minute more.
- Pour in the chicken broth and water. Add the diced potatoes and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, about 15–20 minutes.
- Stir in the shredded chicken, cream of chicken soup, corn, peas, parsley, thyme, salt, and pepper. Simmer for another 10 minutes, stirring occasionally.
- Add the egg noodles and cook uncovered until tender, about 8–10 minutes, stirring so they don’t stick to the bottom.
- If desired, stir in the milk or half-and-half for a creamier soup and heat gently until warmed through without boiling. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, ladled into bowls, and enjoy on a chilly snow day.
Notes
Approximate per serving (1 of 8): 310 calories; fat 12 g; saturated fat 5 g; carbohydrates 32 g; fiber 3 g; sugars 5 g; protein 19 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.