Name: Amish Snow Day Soup: Warm, Hearty Beef Winter Comfort Food Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Amish
Ingredients: 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 medium potato, peeled and cubed; 1 cup corn (fresh, frozen, or canned); 1 can (15 ounces) diced tomatoes, undrained; 4 cups vegetable or chicken broth; 2 tablespoons olive oil; 1 cup heavy cream (optional for creamy version); 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups cooked egg noodles or any pasta of your choice; Fresh parsley, chopped (for garnish)

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Introduction

Amish Snow Day Soup is a warm, hearty dish perfect for cold winter days. Packed with tender vegetables, comforting noodles, and optional creamy richness, it’s a satisfying meal that feels like a cozy embrace. Enjoy this rustic, nourishing soup any time you crave a taste of home-style comfort food.

A white bowl filled with creamy chicken corn chowder showing several layers: chunks of soft golden potatoes and bright orange carrot slices sit alongside yellow corn kernels in a thick, pale yellow broth. Shredded white chicken meat is mixed throughout, while the soup's surface is sprinkled with chopped green herbs and a few specks of black pepper and red chili flakes. The bowl is placed on a white marbled surface with part of a gray cloth visible on one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and cubed
1 cup corn (fresh, frozen, or canned)
1 can (15 ounces) diced tomatoes, undrained
4 cups vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked egg noodles or any pasta of your choice
1 cup heavy cream (optional for a creamy version)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Dice the onion, carrots, and celery. Mince the garlic. Peel and cube the potato. Have corn and diced tomatoes ready.
Step 2: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes until softened and fragrant.
Step 3: Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Step 4: Add the cubed potato, corn, diced tomatoes with their juice, and broth to the pot. Season generously with salt and pepper.
Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the potatoes are tender.
Step 6: Stir in the cooked egg noodles or pasta. Continue to simmer for 5-7 minutes until the noodles are heated through and tender.
Step 7: For a creamy soup, stir in heavy cream and heat gently for 2-3 minutes without boiling to achieve a rich consistency.
Step 8: Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread.

Tips & Variations

Use whatever pasta you have on hand—shells, rotini, or elbow macaroni work well.
For added protein, stir in cooked shredded chicken or diced ham when adding noodles.
Fresh herbs like thyme or oregano can be used instead of dried for a brighter flavor.
To make it vegetarian, use vegetable broth and skip any meat additions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking down the noodles or curdling the cream. For longer storage, freeze the soup without noodles or cream for up to 2 months, then cook fresh pasta and add when reheating.

How to Serve

A close-up view of a beige cooking pot filled with evenly chopped bright orange carrots on the left side and pale green celery mixed with white onions on the right side, all being stirred with a wooden spoon showing a rich glossy texture from the cooking oil. The vegetables are mixed but still clearly separated by color, with light reflections on the cooking oil. The pot sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream?

Yes, the cream is optional and the soup is delicious as a brothy, hearty meal without it. Simply omit the cream in step 7 and enjoy a lighter version.

What can I substitute for egg noodles?

Any pasta shape you prefer will work fine, such as shells, rotini, or macaroni. Just cook the pasta separately and add it to the soup toward the end to avoid it becoming mushy.