1) Place chicken in a large pan and pour in chicken stock and cream. Bring to a boil, then reduce the heat and let simmer for 20 mins.
2) Bring, a larger heavy bottom pan of lightly salted water to a boil. Add pasta, and cook for 10-12 minutes, or until just tender. Drain the pasta well and keep warm.
3) Season the soup with salt and pepper mix corn starch and milk together until a smooth paste forms, then stir it into the soup.
Add the corn and pasta and heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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