Ingredients
SERVES
- 450 g/l lb skinless, boneless
- chicken breast, cut into
- thin strips
- 1.25 litters /40 fl oz chicken
- stock
- 150 ml/5 fl oz double cream
- 115 g/4 oz dried vermicelli
- salt and pepper
- 1 tbsp cornflour
- 3 tbsp milk
- 175 g/6 az canned sweetcorn
- kernels, drained
Method
1. place the chicken in a large saucepan and
pour in the chicken stock and cream. Bring to
the boil, then reduce the heat and simmer
for 20 minutes.
2. Meanwhile, bring a large heavy-based
saucepan of lightly salted water to the boil.
Add the pasta, return to the boil and cook for
10-12 minutes, or until just tender but still
firm to the bite. Drain the pasta well and
keep warm.
3. Season the soup with salt and pepper. Mix
the cornflour and milk together until a smooth
paste forms, then stir it into the soup. Add the
sweetcorn and pasta and heat through. Ladle
the soup into warmed soup bowls and serve.
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