Amish Snow Day Soup Recipe

Amish Snow Day Soup Recipe tastes like a cozy hug in a bowl, with rich broth, tender veggies, and simple noodles that feel straight out of a farmhouse kitchen. It suits busy families, beginner cooks, and anyone who wants a from-scratch soup in about 45–55 minutes total. I grew up in the Midwest, so snow days meant big pots of soup, and this version still makes me feel like I just kicked off my boots by the back door.

Why Make This Amish Snow Day Soup Recipe at Home

This soup uses basic pantry ingredients and turns them into something that tastes slow simmered and old fashioned. You get hearty vegetables, tender chicken, and noodles in a savory broth that feels comforting without sitting heavy.

You control the salt, the veggies, and the richness, so it fits picky kids and health-conscious adults. It also reheats beautifully, so one pot covers dinner and a couple of easy lunches.

“This Amish Snow Day Soup Recipe tastes like my grandma cooked all afternoon, but I pulled it off on a Tuesday night.”

Ingredients You Need

Broth and Protein

• 2 tablespoons neutral oil (canola, avocado, or light olive oil)
• 1 tablespoon unsalted butter (adds flavor; skip or use vegan butter for dairy free)
• 1 to 1 ½ pounds boneless skinless chicken thighs, cut in bite-size pieces
  • Use chicken breasts if you prefer leaner meat.
  • Use leftover rotisserie-style chicken and add it later in the simmer to avoid overcooking.
• 8 cups low sodium chicken broth
  • Use a good quality boxed broth; I like brands with short ingredient lists.
  • Use Better Than Bouillon paste with water as a budget-friendly shortcut.

Vegetables

• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced (use 1 teaspoon garlic powder if you run out of fresh)
• 1 medium russet potato, peeled and diced small
  • Swap with 2 small Yukon Gold potatoes if you prefer a creamier texture.
• 1 cup frozen corn
  • Canned corn works; drain it well.
• 1 cup frozen peas
  • Add peas at the end so they stay bright and sweet.

Noodles and Thickener

• 2 cups uncooked egg noodles, Amish-style if you can find them
  • Wide egg noodles or kluski noodles both work nicely.
• 2 tablespoons all purpose flour
  • Use cornstarch (2 tablespoons mixed with 2 tablespoons water) for gluten free.
• ½ cup whole milk or half-and-half
  • Use evaporated milk from the pantry as a backup.
  • Use unsweetened oat milk for dairy free, but skip boiling after you add it to prevent curdling.

Seasonings

• 1 ½ teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon paprika (smoked or sweet)
• Optional: ½ teaspoon poultry seasoning for extra “chicken and noodles” flavor

Optional Add-ins

• 1 cup cooked white beans for extra protein and fiber
• ½ cup diced celery leaves or fresh parsley for garnish
• 1 tablespoon lemon juice to brighten the flavor at the end

Equipment List

• Large heavy-bottomed stock pot or Dutch oven (6 quart size works well)
• Cutting board and sharp chef’s knife
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Ladle
• Small bowl or measuring cup for mixing flour slurry

Tips & Mistakes

• Brown the chicken in batches so it sears and builds flavor instead of steaming.
• Cut the veggies in similar sizes so they cook evenly and stay tender, not mushy.
• Add noodles near the end of cooking so they stay firm and do not turn soggy.
• Taste the broth before serving and adjust salt and pepper; broth brands vary a lot.
• Keep the heat at a gentle simmer, not a hard boil, so the chicken stays tender.
• Stir the bottom of the pot often after you add noodles so they do not stick.
• Mix flour with cool broth or water before adding so it blends smoothly and avoids lumps.
• Add milk or half-and-half at the end and heat gently so it stays creamy.
• Cool leftovers in shallow containers before chilling so they stay fresh longer.
• Skip freezing if you plan to keep the noodles in the soup; they soften too much in the freezer.

How to Make Amish Snow Day Soup Recipe

Step 1: Sauté veggies and aromatics

Heat oil and butter in a large stock pot or Dutch oven over medium heat. Once hot, add onions, carrots, and celery; cook until soft and lightly golden, about 7 to 8 minutes. Stir in garlic and cook 1 minute, until fragrant, and season with a pinch of salt and pepper.

Step 2: Brown the chicken

Push the veggies to the sides of the pot and add chicken pieces to the center in a single layer. Let the chicken cook without stirring for 2 to 3 minutes so it browns, then stir and cook another 3 to 4 minutes until the outside turns opaque. Season with salt, pepper, thyme, parsley, paprika, and poultry seasoning if you use it.

Step 3: Build the broth base

Pour in a splash of broth and scrape up any browned bits from the bottom of the pot. Add the rest of the broth, the diced potato, bay leaf, and corn. Stir everything, bring it to a gentle boil, then reduce heat to a steady simmer.

Step 4: Simmer until veggies turn tender

Let the soup simmer uncovered for about 15 to 20 minutes. Stir occasionally and check the potato and carrots; they should feel tender when you pierce them with a fork. Taste the broth and adjust salt and pepper at this point.

Step 5: Add noodles

Stir in the egg noodles and keep the soup at a gentle simmer. Cook the noodles according to package directions, usually 6 to 8 minutes, until they feel just tender. Stir often so the noodles do not clump or stick to the bottom.

Step 6: Thicken and add creaminess

In a small bowl or measuring cup, whisk the flour with ½ cup cool broth from the pot or cool water until smooth. Slowly pour this mixture into the soup while you stir. Let the soup simmer 3 to 5 minutes so it thickens slightly.

Step 7: Finish with peas and milk

Add the frozen peas and stir them in. Pour in the milk or half-and-half and keep the heat on low; do not let it boil hard after this step. Taste again, add lemon juice if you like a brighter flavor, and adjust seasoning one last time.

Step 8: Rest and serve

Turn off the heat and let the soup sit for 5 minutes so the flavors settle and the noodles finish hydrating. Remove the bay leaf. Ladle into bowls and top with fresh parsley or celery leaves if you like a little color.

Variations I’ve Tried

I swap the chicken for leftover turkey after the holidays and the soup tastes like a cozy turkey and noodle version. I also make a veggie version by skipping the meat, using vegetable broth, and adding extra potatoes and white beans. Sometimes I stir in a handful of shredded cheddar at the end for a thicker, almost chowder-style bowl that kids love.

On extra cold days, I add a pinch of red pepper flakes for gentle heat and extra garlic for a bolder flavor. I also tried swapping egg noodles for small pasta shapes like ditalini, which hold up better if I plan to store the soup for a few days.

How to Serve Amish Snow Day Soup

Serve this Amish Snow Day Soup Recipe in big bowls with warm crusty bread, homemade biscuits, or simple buttered toast. Add a side salad with crunchy lettuce and crisp veggies if you want a lighter balance. Top each bowl with fresh herbs, cracked black pepper, or a small knob of butter that melts into the broth. Kids often enjoy it with crackers on the side, which also help soak up every last bit of broth.

How to store

• Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers in the fridge for up to 3 to 4 days.
• If you plan to keep it longer, store the broth and veggies in the freezer without noodles for up to 2 months, then cook fresh noodles when you reheat.
• Reheat on the stove over medium-low heat, stirring often, until hot; add a splash of broth or water if it thickens too much.
• Reheat single portions in the microwave in 1 minute bursts, stirring between each burst, until steaming hot.

Amish Snow Day Soup

Amish Snow Day Soup is a hearty, comforting soup loaded with ground beef, vegetables, beans, and pasta—perfect for cold weather or a cozy family meal.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Soup

Cuisine: American

Ingredients

  

• 1 1/2 pounds ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 1 can diced tomatoes (14.5 ounces), undrained
• 1 can tomato sauce (15 ounces)
• 6 cups beef broth
• 1 can kidney beans (15 ounces), rinsed and drained
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 tablespoons butter or vegetable oil

Instructions

 

1. In a large soup pot over medium heat, melt the butter (or heat the oil). Add the chopped onion, celery, and carrots; cook until softened, about 5–7 minutes.
2. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.
3. Stir in the minced garlic, basil, oregano, thyme, salt, and pepper. Cook for 1 minute until fragrant.
4. Add the diced tomatoes with their juice, tomato sauce, beef broth, kidney beans, corn, and peas. Stir to combine and bring to a boil.
5. Reduce heat to a simmer, cover partially, and cook for 20 minutes to let the flavors blend.
6. Stir in the pasta and continue to simmer, uncovered, for 10–12 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
7. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot with bread or rolls.

Notes

Nutrition Information
Approximate per serving (1/8 of recipe): 360 calories; total fat 15 g; saturated fat 6 g; carbohydrates 33 g; fiber 6 g; sugars 7 g; protein 24 g; sodium 980 mg. Nutrition values are estimates and will vary based on specific ingredients, brands, and portion sizes.