Learn how to cook Chicken and Corn Soup


What you need:

  • 1 pound boned chicken breasts, cut into strips
  • 5 cups chicken stock
  • 5/8 cup heavy cream
  • 3/4 cup dried vermicelli
  • 1 tablespoon cornstarch
  • 3 tablespoon milk
  • 6 ounces corn kernels
  • salt and pepper


What you should do:


  1. Put the chicken, stock and cream into a large saucepan and slowly bring to a boil. Reduce the heat slightly and simmer for about 20 minutes. Season to taste.
  2. Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes until just tender. Drain the pasta and keep warm.
  3. In a small bowl, mix together the cornstarch and milk to make a smooth paste. Stir the cornstarch paste into the soup until thickened.
  4. Add the corn and the vermicelli to the saucepan and heat through.
  5. Transfer the soup to a warm tureen or individual soup bowls and serve.


Happy eating!


More to press so, stay tuned.

(c) the rotten genius / (c)therottengenius


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