Chicken + Corn Soup
Heat it up on the stove for brekkie or lunch the next day!
INGREDIENTS
2 chicken breasts
3/4 cup uncooked pasta (I used gf macaroni elbows)
420g tin creamed corn
1L chicken or veggie stock (I used 1L water plus 3 Tbsp white miso paste)
1 brown onion
2 garlic cloves
2 carrots
2 celery stalks
½ bunch fresh parsley
2 tsp fresh or dried thyme
Heat a large pot over medium heat with a good glug of olive oil. Add diced veg and cook for 10 mins. Add splashes of water as needed.
Add the two whole chicken breasts, creamed corn, herbs, stock and season with salt and pepper. Stir to combine and and place lid on cook for 30 mins or until chicken is cooked through.
Remove chicken and place on a chopping board.
Add pasta to the boiling pot and cook for six minutes.
Meanwhile, use two forks to shred the meat apart then return to the pot once the pasta is cooked.
You can cook the pasta separately then add to the soup but I like how the starches help to thicken the soup and even turn it into a bit of a stew, especially the next day!