Chicken & Sweetcorn Soup

| 02/04/2016 | 0 Comments More
Chicken & Sweetcorn Soup

Chicken & Sweetcorn Soup

Serves 4 People:


450g boned chicken breasts (cut into strips)

1.2ltrs chicken stock

150ml double cream

100g dried vermicelli

1tbsp cornflour

3tbsp milk

175g sweetcorn

salt & Pepper


Put the chicken, stock and cream in a large saucepan and bring to the boil over a low heat.  Then simmer for 20mins.  season with salt and pepper.

Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12mins until tender.  Drain the pasta and keep warm.

Mix the cornflour and milk to make a smooth paste, then stir into soup to thicken.

pour soup into individual soup bowls to serve.

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Category: Soup

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