Quick Chicken and Corn Soup

1. 1

   Place the chicken, stock and water in a large pan pan.

2. 2

   Bring to the boil, then simmer for 10 minutes over a medium to low heat.

3. 3

   Transfer the chicken to a bowl, then strain stock into a jug or a bowl.

4. 4

   Heat the oil in the pan over medium-low heat and add the onion, garlic, celery and leek and cook, stirring occasionally for 5 minutes or until the onion is soft.

5. 5

   Add the strained stock and bring to the boil.

6. 6

   Meanwhile, cut the chicken into small pieces.

7. 7

   Add to the soup with the pasta and creamed corn and return to the boil.

8. 8

   Reduce heat to medium-low and simmer rapidly, stirring occasionally, for 15 minutes or until the pasta is al dente.

9. 9

   You may need to add a little extra water if the soup becomes too thick.

10. 10

    Season to taste with salt and black pepper.

11. 11

    To serve, add a handful of sliced spinach to the base of each bowl and ladle over the hot soup.

12. 12

    The heat will wilt the spinach.

* Per serving · 4 servings · Values may vary.