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