Empty My Fridge
Chicken and Sweet Corn Soup with Noodles!
Ingredients
- Olive oil or butter2 tbsp
- Chicken breast350–400 g
- Salt1 tsp
- Black pepper¼ tsp
- Onion½
- Garlic3
- Sweet corn400 g
- Creamed corn400 g
- Chicken stock3 cups
- Milk3 cups
- Pasta1 ½ cups
- Cheddar cheese · shredded1 cup
- Kale3
- Scallion · sliced chopped
- Cheese · shredded
Instructions
- Sprinkle both sides of the chicken with the salt and pepper.
- Heat the oil in a large pot over high heat. Sear the chicken for 1½ minutes per side until light golden, then remove it. It does not need to be cooked through.
- In the same pot, cook the onion and garlic for 2 to 3 minutes until translucent.
- Add the creamed corn, sweet corn, stock, milk, salt and pepper. Bring to a simmer.
- Meanwhile, cut the chicken into 1 cm (0.4 in) cubes.
- Add the pasta and the chicken with any juices from the board. Cook for the pasta's package time (about 3 minutes).
- Stir in the cheese until melted. Add the kale and stir until wilted.
- Serve immediately, topped with green onion and extra cheese if you like.
Summarized from RecipeTin Eats's video. Watch it for the details.
More recipes with
GarlicOnionCheeseScallionMilkChicken breastPastaCheddar cheese
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