buttery chicken noodle soup with corn on the cob

Name: Buttery Chicken Noodle Soup with Corn on the Cob
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 1 large chicken breast skinned and cut into strips; cup(s) chicken stock; 4 ears corn on the cob; 1/3 cup(s) heavy cream; 4 ounce(s) vermicelli; 3 tablespoon(s) milk; 1 tablespoon(s) cornstarch; 4 ounce(s) butter 1/2 stick; salt and pepper; green parts of scallions chopped for garnish

7 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 23, 2021

So yummy. Buttery corn on the cob with delicious chicken and noodles.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 2-4 serving(s)

Ingredients

1 large chicken breast skinned and cut into strips
cup chicken stock
4 ears corn on the cob
1/3 cup heavy cream
4 ounces vermicelli
3 tablespoons milk
1 tablespoon cornstarch
4 ounces butter 1/2 stick
salt and pepper
green parts of scallions chopped for garnish

How To Make buttery chicken noodle soup with corn on the cob

Step 1

Cut the corn kernels off the cobs & set aside. Cook the Vermicelli in boiling salted water and drain. Add the chicken stock to a pot and bring to a boil. Add the heavy cream, chicken, and corn. Reduce heat and cook 5 minutes.

Step 2

Mix the cornstarch with the milk and add to the pot to thicken it a bit. Add the butter and cook until the butter is melted. Taste and season with salt and pepper.
Step 3

Place the vermicelli in a bowl and ladle the chicken soup over the noodles. Top with green onions.
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