Ingredients:

11 oz skinless chicken breasts
11oz cooked corn
1 onion
1 carrot
1 potato
1 cup tomato juice
3oz vermicelli
1 tablespoon butter
Spices: 1 chilli pepper, 2 tablespoons finely chopped parsley, a pinch of ground black
pepper and salt to taste

Instructions:

Cut the chicken breasts into small pieces. Sauté them in saucepan with the butter and 2-3
tablespoons of water. After 5 minutes, add the chopped into small cubes onion, carrot,
potato and the finely chopped chilli pepper. Mix well. Pour over the mixture with 6 cups
of hot water and add salt. After 10 minutes, add the vermicelli, the corn and tomato juice.
Simmer another 10-15 minutes.
Serve the soup hot; season it with freshly ground black pepper and parsley.