Chicken and Sweet Corn Soup with Pasta

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

1. Season chicken - Sprinkle each side of the chicken with the salt and pepper.
2. Sear chicken - Heat the oil in a large pot over high heat. Put the chicken in and sear each side for 1 1/2 minutes or until light golden, then remove (it doesn't matter if it's not cooked through).
3. 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, corn, stock, milk, salt and pepper. Bring to a simmer.
4. Chop chicken - Meanwhile, cut the chicken into 1cm / 0.4" cubes.
5. Add pasta - Add the pasta and chicken (and any juices on the cutting board). Cook for 3 minutes (or whatever the pasta cook time is).
6. Stir ins - Add cheese and stir to melt. Add the kale and stir until it wilts.
7. Serve immediately, with a little sprinkle of green onion and extra cheese if you want!