Wednesday, 3 June 2015


Maggie de Castro

2 chicken breast fillets
1 1/2 cups (375ml) Campbell's Real Stock Chicken
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 celery stalks, finely chopped
1 leek (white part only), finely chopped
1 cup (180g) small pasta shapes, such as small shells or small macaroni
310g can creamed corn
Sliced baby spinach leaves, to serve

Place the chicken and stock in a large pan with 3 cups (750ml) water. Bring to the boil, then simmer for 10 minutes over medium-low heat. Transfer chicken to a bowl, then strain stock into a jug or bowl. Heat the oil in the cleaned pan over medium-low heat and add the onion, garlic, celery and leek and cook, stirring occasionally, over medium-low heat 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 a little sea salt and plenty of 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).