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Italian Chicken Soup

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Published under: ChickenItalianSoup

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.

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