Whipping up this tasty chicken and corn soup will take less than half an hour.
- 2 chicken breast fillets
- 1 1/2 cups (375ml) chicken stock
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 celery stalks, finely chopped
- 1 leek (white part only), finely chopped
- 1 cup (180g) small pasta shapes, such as small shells or small macaroni
- 310g can creamed corn
- Sliced baby spinach leaves, to serve
- Place the chicken and stock in a large pan with 3 cups (750ml) water. Bring to the boil, then simmer for 10 minutes over medium-low heat. Transfer chicken to a bowl, then strain stock into a jug or bowl.
- Heat the oil in the cleaned pan over medium-low heat and add the onion, garlic, celery and leek and cook, stirring occasionally, over medium-low heat for 5 minutes or until the onion is soft. Add the strained stock and bring to the boil.
- Meanwhile, cut the chicken into small pieces. Add to the soup with the pasta and creamed corn and return to the boil. Reduce heat to medium-low and simmer rapidly, stirring occasionally, for 15 minutes or until the pasta is al dente. You may need to add a little extra water if the soup becomes too thick. Season to taste with a little sea salt and plenty of black pepper.
- To serve, add a handful of sliced spinach to the base of each bowl and ladle over the hot soup (the heat will wilt the spinach).