Name: Chicken and Sweet Corn Soup with Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil or butter; 375 g chicken breast, cut in half horizontally to form 2 thin steaks; 1/2 tsp kosher salt; 1 pinch black pepper; 1/2 cup onion, finely diced; 3 cloves garlic, finely minced; 14 oz canned sweet corn, drained, one 14 oz can; 14 oz canned creamed corn, one 14 oz can; 3 cups chicken stock, low sodium; 3 cups milk, full or low fat, dairy or non-dairy; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 1/2 cups angel hair pasta, broken, or other small pasta such as risoni or ditalini; 1 cup cheddar cheese, shredded; or Colby, Monterey Jack, or other flavourful melting cheese; 3 cups kale leaves, tightly packed, torn into bite-size pieces; or baby spinach; 2 tbsp green onion, sliced, for serving; 1/4 cup cheddar cheese, shredded, extra for serving

Steps

Season chicken: Sprinkle each side of the chicken breast with kosher salt and black pepper.
Sear chicken: Heat the olive oil or butter in a large pot over high heat. Add the chicken breast and sear each side for 1 1/2 minutes or until light golden, then remove. It does not need to be cooked through at this stage.
Make soup broth: Into the same pot, add the onion and garlic. Cook for 2 to 3 minutes or until translucent. Add the creamed corn, sweet corn, chicken stock, milk, kosher salt, and black pepper. Bring to a simmer.
Chop chicken: Meanwhile, cut the seared chicken breast into 1 cm cubes.
Add pasta: Add the angel hair pasta and chopped chicken breast (along with any juices on the cutting board) to the simmering soup. Cook for 3 minutes, or according to the pasta package time.
Stir ins: Add the cheddar cheese and stir until melted. Add the kale leaves and stir until wilted.
Serve immediately, topped with green onion and extra cheddar cheese.

Chef's notes

Don't skip the sear on the chicken: even 1 1/2 minutes per side builds a golden crust that adds depth to the broth. The chicken finishes cooking in the simmering soup, so pulling it out early is intentional. Use the empty corn cans to measure your chicken stock and milk directly -- each 14 oz can holds just under 2 cups, which is exactly what you need, so no measuring cup required. The most common mistake is overcooking the pasta. Angel hair and small pasta shapes continue cooking in the hot soup after the heat is off, so pull the pot off the stove the moment the pasta is just al dente to avoid mushiness. Add the cheddar cheese off or just off the boil. Adding cheese to a hard boil causes it to break and turn grainy rather than melting smoothly into the broth. Make-ahead note: the pasta absorbs liquid as it sits and will turn soft. For best results, cook the soup base and chicken through step 3, refrigerate for up to 3 days, and add the pasta only when reheating to serve.

Source: recipetineats.com ↗ · rated ★ 5 by 21 people there

Chicken and Sweet Corn Soup with Pasta

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