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PrintCHICKEN, NOODLE AND CORN SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Put the chicken strips, chicken stock and double (heavy) cream into a large saucepan and bring to the boil over a low heat.
- Reduce the heat slightly and simmer for about 20 minutes. Season the soup with salt and black pepper to taste.
- Meanwhile, cook the vermicelli in lightly salted boiling water for 10 - 12 minutes, until just tender.
- Drain the pasta and keep warm.
- In a small bowl, mix together the corn flour (cornstarch) and milk to make a smooth paste.
- Stir the corn flour (cornstarch) paste into the soup until thickened.
- Add the sweet corn (corn-on-the-cob) and vermicelli to the pan and heat through.
- Transfer the soup to a warm tureen or individual soup bowls, garnish with spring onions (scallions).
- Serve immediately.
INGREDIENTS
- 750 grams boned chicken breasts, cut into strips
- 2 liters chicken stock
- 300 ml double (heavy) cream
- 200 grams dried vermicelli
- 2 tablespoons corn flour (cornstarch)
- 5 tablespoons milk
- 250 grams sweet corn (corn-on-the-cob) kernels
- Salt to taste
- Pepper
- Finely chopped spring onion (scallions), to garnish (optional)
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Posted Tuesday, February 7, 2023 at 5:54:38 PM