Ingredients
500 gm chicken breasts, cut into thin strips
4 cups chicken stock
1 cup double cream
100 gm dried vermicelli
1 tbsp corn flour
3 tbsp milk
175 gm canned sweet corn, drained
Salt and pepper
Small amount of basil leaves
for garnish
Method
Place the chicken in a large saucepan and pour in the chicken stock and cream. Bring to the boil, then reduce the heat and simmer for 20 minutes until the chicken is cooked through. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the vermicelli or pasta, bring back to boil and cook for 8-10 minutes, drain thoroughly and keep warm. Mix the corn flour and milk together until a smooth paste form, then stir into the soup. Season to taste with salt and pepper, add the sweet corn and vermicelli or pasta and heat through. Ladle the soup into warmed soup bowls, garnish with a basil leaf and serve immediately with crusty bread.
