Italian Chicken Soup Recipe

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Italian Chicken Soup
Chicken Breast – 225 gms, skinless, boneless, cut into thin strips
Chicken Stock – 650 ml
Double Cream – 75 ml
Dried Vermicelli – 60 gms
Cornflour – 1/2 tblsp
Milk – 1 1/2 tblsp
Sweetcorn Kernels – 100 gms
Salt as per taste
Pepper Powder as per taste

1. Heat a large pan over moderate flame.
2. Add the chicken and pour the stock and cream.
3. Bring to a boil.
4. Reduce flame and let it simmer for 15 minutes.
5. Bring another pan of lightly salted water to the boil.
6. Add the pasta and cook for 6 to 10 minutes.
7. Drain the pasta and keep warm.
8. Add salt and pepper.
9. Mix the cornflour and milk together until a smooth paste is formed.
10. Add this to the soup.
11. Add the sweetcorn and pasta.
12. Heat through and transfer to individual serving bowls.
13. Serve.

Feel free to comment or share your thoughts on this Italian Chicken Soup Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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