Soups

Chicken and Sweet Corn Soup with Noodles

Name: Chicken and Sweet Corn Soup with Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4–5 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; Two 350–400g chicken breast, cut in half horizontally; ½ tsp salt; Pinch black pepper; ½ onion, finely diced; 3 garlic cloves, minced; 1 can (14 oz) sweet corn, drained; 1 can (14 oz) creamed corn; 3 cups chicken stock; 3 cups milk; ½ tsp salt; ¼ tsp black pepper; 1½ cups broken angel hair pasta or other small pasta; 1 cup of shredded cheddar cheese; 3 cups of kale leaves or baby spinach; Sliced green onion, for serving (optional); Extra shredded cheese, for serving (optional)

Instructions

Add salt and pepper to the chicken. In a large pot, sear the chicken until lightly golden on both sides, about 1½ minutes. Take off and set aside.
Add onion and garlic and cook until softened and fragrant, 2-3 minutes.
Stir in the sweet corn, creamed corn, chicken stock, milk and salt and pepper. Stir and gently simmer.
Chop the chicken into small, bite-size chunks and put back into the pot with any juices.
Add the pasta, and cook, stirring occasionally, until tender, about 3 minutes for broken angel hair pasta.
Add the shredded cheese and melt in the broth.
Throw the kale or spinach in and cook for 20–30 seconds until it is wilted.
Serve in bowls topped with extra cheese and green onion (if using). Serve hot.

A delicious homemade chicken and sweet corn noodle soup that has nothing on an instant cup-a-soup but it’s rich, creamy and far more flavorful. Use sweet corn and creamed corn to make a naturally rich broth, or tender chicken, little noodles and a little cheese to make each spoonful satisfying. This fast soup becomes a full comfort food meal with the addition of fresh greens for color and additional goodness.