Chicken, Noodle, & Corn Soup

Nancy Allen

By
@mawmawnan

The vermicelli gives this chinese-style soup an italian twist, but you can use egg noodles if you prefer.


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Serves:

4 servings

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
boned chicken breasts, cut into strips
5 c
chicken stock
1/2 c
heavy cream
3/4 c
dried vermicelli
1 Tbsp
cornstarch
3 Tbsp
milk
6 oz
whole kernal corn
salt and pepper
finely chopped scallions, to garnish (optional)

Directions Step-By-Step

1
Put the chicken strips, chicken stock, and heavy cream into a large saucepan and bring to a boil over a low heat. Reduce the heat slightly and simmer for about 20 minutes. Season the soup with salt and pepper to taste.
2
Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.
3
In a small bowl, mix together the cornstarch and milk to make a smooth paste. Stir the cornstarch paste into the soup until thickened. Add the corn and vermicelli to the pan and heat through.
4
Transfer the soup to a warm tureen or individual soup bowls, garnish with scallions, if desired, and serve immediately.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy