in China, Soup Recipes

Chicken soup with corn

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Ingredients for 4 servings:

  • 450 g chicken breast fillet(s), cut into strips
  • 1 liter chicken broth
  • 150 g double cream
  • Salt
  • pepper
  • 100 g noodles (vermicelli)
  • 1 tbsp cornstarch
  • 3 tbsp milk
  • 180 g corn (can)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Combine the chicken strips, broth, and double cream in a large saucepan and bring gently to a boil. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper to taste. Meanwhile, cook the vermicelli in lightly salted, boiling water for 10-12 minutes until tender. Drain and keep warm. In a small bowl, combine the cornstarch and milk until a smooth paste forms. Add to the soup and stir until thickened. Add the corn and vermicelli to the soup in the pan and heat through. Ladle the soup into a warmed serving bowl or small serving bowls and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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