Chinese-Style Chicken Corn Noodle Soup
Comments: As vermicelli noodles give an Italian look to this Chinese-style soup, if desired, it is possible to use egg noodles.
For a crab corn noodle soup, simply replace chicken white with 1 pound [454 g] cooked crabmeat, being sure to break-up crabmeat before adding it to soup and to shorten cooking time by 10 minutes.
Servings: 4
  • 1 pound [454 g] chicken white strips
  • 5 cups [1.25 L] chicken broth
  • 5/8 cup [156.25 mL] heavy cream
  • 3/4 cup [190 mL] vermicelli noodles
  • 1 tablespoon [15 mL] cornstarch
  • 3 tablespoons [45 mL] milk
  • 1 [6-ounce / 170-g] can corn kernels, drained
  • Salt and ground black pepper, to taste
  • Finely chopped green onion, to decorate [optional]
  • Into a large casserole, mix together chicken strips, chicken broth and cream.
  • Bring to a boil over quite low heat.
  • Just lower heat and leave to simmer slowly for approximately 20 minutes; season with salt and ground black pepper.
  • Meanwhile, boil vermicelli noodles into lightly salted boiling water for 10 to 12 minutes, until just tender.
  • Drain and reserve, hot.
  • Into a small bowl, dissolve cornstarch into milk; stir into soup until thickening.
  • Mix in drained corn kernels and reserved vermicelli noodles.
  • Reheat soup.
  • Serve immediately, into a large soup serving bowl or individual soup bowls, garnished with finely chopped green onion.