Chicken Noodles Soup
Serves 5 person
| Ingredient | Quantity |
| Alce Nero spaghetti | 250g |
| Ayam Brand whole kernel corn | 175g |
| Chicken breast, boneless and cut into strips | 200g |
| Chicken stock | 600ml |
| Milk | 600ml |
| Cooking cream | 150ml |
| Italian season | 1 tsp |
| Parsley, chopped | 1 tsp |
| Parmesan cheese | 30g |
Here's the ingredients you are using:
- Put the spaghetti in a pot of water. Add in oil and salt. Bring the spaghetti to boil over high heat, then turn to low heat simmer for 10-12 minutes. Drain thoroughly, keep warm.
- Heat chicken stock, milk, cooking cream in a large pan over a slow heat. Add boneless chicken, sweet corn, and bring to boil.
- Add the pasta, chop parsley, salt, pepper to taste and thickening with corn flour. Ladle the soup to warmed soup bowls, sprinkle with the parmesan cheese, parsley and serve immediately.
