John Myers
Chicken Soup Italian Style
The perfect chicken soup italian style recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillet
- 1 piece Onion
- 800 ml Chicken broth
- 200 g Pana da cucina
- Salt
- Black pepper from the mill
- 125 g Vermicelli, Italian type of pasta
- 1 tbsp Food starch
- 4 tbsp Milk
- 100 g Canned corn kernels
- Rinse the chicken breast fillets with cold water, pat dry and cut into bite-sized pieces. Peel and finely dice the onion.
- Mix the chicken broth with the pana di cucina (but you can also use double crème) and bring to the boil. Add the chicken and onion, season a little with salt & pepper and cover and simmer on a low heat for a good 15 minutes. Depending on how long the pasta takes, add it accordingly.
- Rinse and drain the corn kernels in a sieve. Mix the cold milk with the cornstarch in a bowl.
- Now stir the cornstarch into the soup, bring to the boil briefly and season again with salt & pepper. Now add the corn kernels and cover and let stand for 5 minutes.
- Put the finished soup in a soup bowl, go over it again with the pepper mill and now ….. enjoy your meal …..
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