BUTTERY CHICKEN NOODLE SOUP WITH CORN ON THE COB
So yummy. Buttery corn on the cob with delicious chicken and noodles.
Provided by barbara lentz
Categories Chicken Soups
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 3. Place the vermicelli in a bowl and ladle the chicken soup over the noodles. Top with green onions.
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