Italian Chicken Soup

Here's the recipe for the new soup I made yesterday. I got the recipe from the soup cookbook I won at the last bunco. This is the cookbook everyone was fighting over. I have to acknowledge that my awesome friend Carla brought this awesome gift for bunco! Thanks Carla, now I've got lots of new recipes to try!

Ingredients:

• 1lb. boneless chicken breasts , cut into thin strips
• 5 cups chicken stock
• 2/3 cup heavy cream
• 4oz. dried vermicelli
• 1 Tbsp cornstarch
• 3 Tbsp milk
• 6oz. canned corn kernels, drained
• salt and pepper

Directions:

1. Place the chicken in a large pot and add chicken stock and cream. Bring to boil, then reduce heat and simmer 20 minutes.
2. While that is simmering, boil pasta for 10-12 minutes. Drain pasta well and keep warm.
3. Season soup with salt and pepper to taste.
4. Mix cornstarch and milk together until a smooth paste forms. Then add to soup.
5. Add corn and pasta and heat thoroughly.

Note: The recipe doesn't say to cook the chicken before, but I did. I thought it should be cooked before added. Serves 4- Enjoy!

I forgot to take a picture of the soup and by the time I remembered it was gone! So here's a picture I took of the picture in the cookbook!