Ingredients serve 4

450skinless boneless chichen breasts cut into thin strips

1.2litres pinch chicken stock

150ml double cream

115dried vermicelli

1tablespoon cornflour

3 tablespoon milk

175gr canned sweetcorn kennels drained

salt and pepper

basil leaves to garish

Method

1. Place the chichen in a large saucepan and pour in the chichen stock and cream . Bring to the boil then reduce the heat and simmer for 20 minutes until the chicken is cooked through.
2. Meanwhile bring back large saucepan of lightly salted water to the boil . add the pasta , bring back to the boil and cook for 8-10minutes , until tender but still to the bite . drain thoroughly and keep warm .
3. mix the cornflour and milk until a smooth paste forms , then stir into the soup . season to taste with salt and pepper and the sweetcorn and pasta and heat through . ladle the soup into warmed soup bowls , garished with a basil leaf and serve imediately

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