CHICKEN, NOODLE, & CORN SOUP
The vermicelli gives this chinese-style soup an italian twist, but you can use egg noodles if you prefer.
Provided by Nancy Allen @mawmawnan
Categories Chicken Soups
Number Of Ingredients 9
Steps:
- 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.
- 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 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.
- Transfer the soup to a warm tureen or individual soup bowls, garnish with scallions, if desired, and serve immediately.
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