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17 December 2012,20:51 by
V.Chitralekha

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CHICKEN, NOODLE AND CORN SOUP

Serves :
8

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Put the chicken strips, chicken stock and double (heavy) cream into a large saucepan and bring to the boil over a low heat.
  • Reduce the heat slightly and simmer for about 20 minutes. Season the soup with salt and black 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 corn flour (cornstarch) and milk to make a smooth paste.
  • Stir the corn flour (cornstarch) paste into the soup until thickened.
  • Add the sweet corn (corn-on-the-cob) and vermicelli to the pan and heat through.
  • Transfer the soup to a warm tureen or individual soup bowls, garnish with spring onions (scallions).
  • Serve immediately.

INGREDIENTS

  • 750 grams boned chicken breasts, cut into strips
  • 2 liters chicken stock
  • 300 ml double (heavy) cream
  • 200 grams dried vermicelli
  • 2 tablespoons corn flour (cornstarch)
  • 5 tablespoons milk
  • 250 grams sweet corn (corn-on-the-cob) kernels
  • Salt to taste
  • Pepper
  • Finely chopped spring onion (scallions), to garnish (optional)

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