chicken, noodle, & corn soup
The vermicelli gives this chinese-style soup an italian twist, but you can use egg noodles if you prefer.
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
4 servings
Ingredients
- 1 pound boned chicken breasts, cut into strips
- 5 cups chicken stock
- 1/2 cup heavy cream
- 3/4 cup dried vermicelli
- 1 tablespoon cornstarch
- 3 tablespoons milk
- 6 ounces whole kernal corn
- - salt and pepper
- - finely chopped scallions, to garnish (optional)
How To Make chicken, noodle, & corn soup
-
Step 1Put 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.
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Step 2Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.
-
Step 3In 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.
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Step 4Transfer the soup to a warm tureen or individual soup bowls, garnish with scallions, if desired, and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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