Italian Сhicken Soup
by Editorial Staff
An Italian creamy soup with chicken fillet, noodles, and corn is being prepared.
Ingredients
- Chicken fillet (sliced) – 450 g
- Vermicelli – 120 g
- Canned corn – 1 cup
- Chicken broth – 5 glasses
- Fat cream – 2/3 cup
- Corn starch – 1 tbsp
- Milk – 3 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Pour broth and cream into a large saucepan, bring to a boil, put chicken fillet in a saucepan, cook for 20 minutes.
- Meanwhile, boil the vermicelli in salted water until tender, according to the instructions on the package. Drain the finished noodles.
- In a small bowl, dissolve the starch in milk, cook this mixture in a saucepan with soup, season with salt, pepper, add corn, boiled noodles and cook Italian chicken soup for 1-2 minutes.
Serve Italian Chicken Soup in plated portions.
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