An Italian creamy soup with chicken fillet, noodles, and corn is being prepared.

Summary

Ingredients

• Chicken fillet (sliced) – 450 g
• Vermicelli – 120 g
• Canned corn – 1 cup
• Chicken broth – 5 glasses
• Fat cream – 0.6667 cup
• Corn starch – 1 tbsp
• Milk – 3 tbsp
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Pour broth and cream into a large saucepan, bring to a boil, put chicken fillet in a saucepan, cook for 20 minutes.
2. Meanwhile, boil the vermicelli in salted water until tender, according to the instructions on the package. Drain the finished noodles.
3. 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.