Monday, February 2, 2009

chicken, sweetcorn and noodle soup


500gr cooked chicken
2 x 440gr tins super sweet corn
1 1/2 L chicken stock
1/2 cup plain flour
1 cup (uncooked) vermicelli pasta

Ad 1L of stock to a pot and bring it to the boil.

While your stock is heating put your flour into a bowl and with a whisk, whisk in the cold stock until you have a smooth paste then add the rest of the stock to the bowl.

When the stock comes to the boil whisk in your slurry of flour and stock, this is what is going to thicken your soup.

Keep whisking until it starts to thicken then add in the corn (juice included) and the chopped chicken.

Bring it back to the boil and add your vermicelli and simmer for 10 minutes and season to taste with salt and pepper.

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