Amish Snow Day Soup

Warm, simple, and soothing — the kind of soup that tastes like home on a cold winter day.

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💛 Introduction

If you ever experienced those winter mornings when the world felt quiet and the windows fogged with the warmth of the kitchen, then Amish Snow Day Soup is going to feel like stepping right back into that memory.

This is one of those humble, hearty soups that comes from traditions where nothing is wasted, everything has purpose, and meals are meant to nourish both body and soul. Made with simple ingredients — cabbage, potatoes, onions, carrots, broth, and tender chicken — this soup fills the house with warmth and fills your bowl with pure comfort.

It’s the kind of recipe Grandma would make on snow days:
simple, filling, budget-friendly, and undeniably comforting.

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🥕 Ingredient Overview

Base Ingredients

• 6 cups chicken broth
  The warm, savory backbone of the soup.

Vegetables

• 2 cups chopped cabbage – adds sweetness and heartiness.

• 2 cups diced potatoes – creamy, filling, perfect for thickening the broth.

• 2 cups sliced carrots – classic, sweet flavor.

• 1 cup diced onions – aromatic and essential.

Protein

• 2 cups shredded cooked chicken
  Leftovers or rotisserie chicken work perfectly.

Seasoning

• Salt and black pepper
  Simple but essential.

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👩‍🍳 Step-by-Step Cooking Instructions

⭐ Step 1 — Add Everything to the Pot

In a large soup pot, add:

• Chicken broth

• Chopped cabbage

• Diced potatoes

• Diced onions

• Sliced carrots

• Shredded chicken

Stir gently to distribute ingredients.

⭐ Step 2 — Bring to a Simmer

Heat over medium-high until it just begins to boil.
Reduce heat to low and let it simmer 20 minutes, or until the vegetables are tender.

⭐ Step 3 — Season

Taste and add salt and pepper as needed.
(Amish cooking is famously simple, so don’t over-season!)

⭐ Step 4 — Serve

Ladle into bowls and enjoy warm with:

• Cornbread

• Dinner rolls

• Biscuits

• Crackers

This soup reheats beautifully and makes amazing leftovers.

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❓ 20 Frequently Asked Questions

1. Can I use frozen vegetables?
Yes — add them straight into the pot.

2. Can I swap the chicken for turkey?
Absolutely.

3. Can I make this soup vegetarian?
Use vegetable broth and skip the chicken.

4. Can I add noodles?
Yes — add during the last 10 minutes.

5. Can I use leftover rotisserie chicken?
Yes — the best shortcut.

6. Can I add celery?
Yes — classic soup addition.

7. Can I make this in the slow cooker?
Low 6–7 hours, High 3–4 hours.

8. Can I double the recipe?
It doubles perfectly.

9. Does this freeze well?
Yes — potatoes slightly soften but still good.

10. Can I use canned carrots?
Use fresh or frozen — canned become too soft.

11. Can I make it creamy?
Stir in cream or half-and-half.

12. Can I add herbs?
Thyme, parsley, or bay leaf works.

13. Can I add corn?
Yes — Amish recipes often include it.

14. How do I thicken the soup?
Mash some potatoes or add a cornstarch slurry.

15. Can I add bacon?
Yes — adds smoky flavor.

16. What broth is best?
Homemade is ideal, but boxed is perfect.

17. Can this be meal prepped?
Yes — keeps 4–5 days in fridge.

18. Are red potatoes okay?
Yes — they hold shape better.

19. Can I use canned chicken?
Yes — stir in during the last few minutes.

20. What bread pairs best?
Cornbread, rolls, garlic toast, or biscuits.

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💡 20 Helpful Tips

1. Sauté onions first for deeper flavor.
2. Add chicken last if using pre-cooked meat.
3. Mash a few potatoes for thickness.
4. Add a splash of lemon juice to brighten flavor.
5. Use rotisserie chicken for convenience.
6. Add a bay leaf for classic soup aroma.
7. Stir in 1 tbsp butter at the end for richness.
8. Use bone broth for extra nourishment.
9. Add celery for crunch.
10. Use baby potatoes for a rustic look.
11. Add white beans for extra protein.
12. Throw in leftover veggies from the fridge.
13. Add a pinch of thyme for warmth.
14. Keep the cabbage chunky for better texture.
15. Let soup sit 10 minutes before serving — flavors deepen.
16. Don’t overcook cabbage — keeps soup clear and bright.
17. Serve with buttered rolls for a complete meal.
18. Add pepper flakes for heat.
19. Stir in fresh parsley for color.
20. Use low-sodium broth and season at the end.

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🧊 10 Storage & Reheating Tips

1. Refrigerate up to 4 days.

2. Freeze up to 2 months.

3. Let soup cool before storing.

4. Reheat on stovetop over medium-low.

5. Add broth when reheating if too thick.

6. Microwave in 1-minute intervals.

7. Store in airtight containers.

8. Freeze individual servings for meal prep.

9. Add fresh pepper after reheating.

10. Avoid repeatedly reheating the same batch.

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🔐 20 Recipe Secrets

1. Use homemade broth for the richest flavor.

2. Add one peeled whole potato — remove before serving for clearer broth.

3. Stir in cooked rice for a fuller meal.

4. Add a spoon of chicken bouillon for depth.

5. Use butter to soften the cabbage.

6. Layer flavors by sautéing onions and carrots first.

7. Add a dash of Worcestershire for meaty flavor.

8. Use crushed garlic instead of minced for a sweeter flavor.

9. Add celery leaves — Amish cooks love using whole vegetables.

10. Replace half broth with milk for creamy Amish-style soup.

11. Stir in corn for sweetness.

12. Add fresh thyme sprigs — remove before serving.

13. Keep vegetables chunky for authentic rustic texture.

14. Add a splash of apple cider vinegar at the end to brighten.

15. Mash a few carrots for natural sweetness.

16. Add dumplings to turn this into a full comfort meal.

17. Use dark meat chicken for melt-in-your-mouth tenderness.

18. Add buttered noodles for a Pennsylvania Dutch twist.

19. Serve with cheddar biscuits — incredible!

20. Cool soup uncovered for 10 minutes to preserve brightness.