Quick chicken and corn soup

Posted by adm On February - 16 - 2012

How to cook Quick chicken and corn soup


  • 2 chicken breast fillets
  • 1 1/2 cups (375ml) chicken strain
  • 1 tbs olive oil
  • 1 onion, finely shredded
  • 1 clove, low
  • 2 celery stalks, finely shredded
  • 1 scallion (white part just), finely sliced
  • 1 cup (180g) small pasta shapes, such as small shells or small macaroni
  • 310g can creamed maize
  • Sliced baby spinach leaves, to help

How to:

  • Place the chicken and stock in a large pan with 3 cups (750ml) weewee. Bring to the seethe, then simmer for 10 minutes over medium-low hotness. Transfer chicken to a trough, then strain stock into a jug or trough.

  • Heat the oil in the cleaned pan over medium-low heat and add the onion, ail, celery and leek and falsify, stirring occasionally, over medium-low heat for 5 minutes or until the onion is subdued. Add the strained stock and bring to the seethe.

  • Lag, cut the chicken into small pieces. Add to the soup with the pasta and creamed corn and return to the seethe. Reduce heat to medium-low and simmer speedily, 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 peppercorn.

  • To serve, add a handful of sliced spinach to the base of each bowl and ladle over the hot soup (the heat will wilting the spinach).

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