Soups & stews
Chicken and sweetcorn soup
A creamy, meal-in-a-bowl style soup, this is very simple to make and the best sort of comfort food for a chilly day. If you haven't got vermicelli to hand, use another small pasta shape. Stir in a handful of chopped parsley or spinach at the very end of the cooking time for something a little greener.
Ingredients
- 1 sweetcorn cob
- 1 skinless, boneless chicken breast, cut into strips
- 200ml chicken stock
- 50ml double cream
- 40g vermicelli pasta
- 1 tsp cornflour
- 1 tbsp milk
- salt and pepper
Method
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Step 1
In a pan of boiling water, cook the sweetcorn for about 10-12 minutes. Drain, leave to cool, then cut off the kernels with a sharp knife.
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Step 2
Put the chicken pieces, stock and cream in a large saucepan and bring to the boil. Lower the heat and simmer for 12-15 minutes, or until the chicken is cooked through.
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Step 3
Meanwhile, in a large pan of boiling water, cook the pasta according to the packet instructions, until al dente. Drain and keep to one side.
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Step 4
Mix the cornflour and milk together into a smooth paste. Add to the soup and stir to combine and thicken the soup.
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Step 5
Add the sweetcorn and pasta and season to taste.
