Quick Chicken and Corn Soup Recipe

Name: Quick Chicken and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breast fillets; 1 ½ cups chicken stock; 3 cups water; 1 tablespoon olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 2 celery ribs, finely chopped; 1 leek, finely chopped (white part only); 1 cup small shell pasta, shapes; 310 g creamed corn; baby spinach leaves, to serve

Servings: persons

2 chicken breast fillets
1 ½ cups chicken stock
3 cups water
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 celery ribs, finely chopped
1 leek, finely chopped (white part only)
1 cup small shell pasta, shapes
310 g creamed corn
baby spinach leaves, to serve

1
Place the chicken, stock and water in a large pan pan.
2
Bring to the boil, then simmer for 10 minutes over a medium to low heat.
3
Transfer the chicken to a bowl, then strain stock into a jug or a bowl.
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
Add the strained stock and bring to the boil.
6
Meanwhile, cut the chicken into small pieces.
7
Add to the soup with the pasta and creamed corn and return to the boil.
8
Reduce heat to medium-low and simmer rapidly, stirring occasionally, for 15 minutes or until the pasta is al dente.
9
You may need to add a little extra water if the soup becomes too thick.
10
Season to taste with salt and black pepper.
11
To serve, add a handful of sliced spinach to the base of each bowl and ladle over the hot soup.
12
The heat will wilt the spinach.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chicken breast fillets, 1 ½ cups chicken stock, 3 cups water, 1 tablespoon olive oil, and more.

Yes, Quick Chicken and Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Chicken and Corn Soup

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