#Slide1 #Slide2 #Slide3 #Slide4 #Slide5 #Slide6 #Slide7 #Slide8 #Slide9
17 December 2012,20:51 by

Posted in

Rate this Article:

 Print Hits: 2,262


Serves :

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.


  • 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)

1 comment for “Chicken, Noodle and Corn Soup”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA