Chicken and Sweet Corn Soup with Pasta

Name: Chicken and Sweet Corn Soup with Pasta
Cuisine: European, American, Italian, Mediterranean
Ingredients: 2 tbsp olive oil or butter; 350 - 400g/ 12 - 14oz chicken breast (, cut in half horizontally to form 2 thin steaks (Note 1)); 1/2 tsp cooking salt; Pinch of black pepper; 1/2 onion (, finely diced); 3 garlic cloves (, finely minced or minced using garlic crusher); 400g/14oz can sweet corn (, drained (or 2 cups frozen or fresh corn)); 400g/14oz can creamed corn; 3 cups chicken stock/broth (, low sodium (2 empty cans! Note 2)); 3 cups milk (, full or low fat, dairy or non-dairy (2 empty cans, Note 2)); 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 1/2 cups broken angel hair pasta (, or other small pasta like risoni/ditalini, or break long strand pasta (Note 2)); 1 cup shredded cheddar cheese (, or tasty cheese, Colby, Monterey jack, or any other flavourful melting cheese); 3 tightly packed cups kale leaves ( (torn into bite size pieces) or baby spinach); Something green - sliced green onion, chopped parsley; Shredded cheese

Instructions

Recipe video above. This is my homemade version of Chicken and Sweet Corn Cup-a-Soup with noodles. It's quick and easy, and the flavour is in a completely different league to the instant kind! I love how the broth is thickened without using flour or cornflour - just a can of creamed corn and the starch from the pasta!TIP: Use the empty cans to measure the milk and stock. No need to pull out a measuring cup!

Updated at: Tue, 07 Jul 2026 16:18:50 GMT