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The ingredients needed to cook Creamy Chicken & Corn Soup With Noodles:
- Get 1 Onion *finely chopped
- Provide 1 clove Garlic *crushed and finely chopped
- Get 200-250 g Chicken Thigh/Breast Fillet(s) *cut into small pieces
- Take 1 tablespoon Olive Oil / Canola Oil
- Provide 2 cups (500 ml) Chicken Stock *OR 2 cups Water and 1 Stock Cube
- Use 1/2 cupful Angel Hair Pasta / Thin Spaghetti *broken into small pieces
- You need 1 cup Milk
- Get Salt & White Pepper *Black Pepper is OK
- Take 1/4 cup Frozen Peas
- Take 1 Canned Creamed Corn *420g
Instructions to make Creamy Chicken & Corn Soup With Noodles:
- Heat Oil in a large saucepan or a pot over medium heat, cook Onion and Garlic. When the Onion turned transparent (getting soft), add Chicken and keep cooking.
- When Chicken changed the colour, add Chicken Stock (or Water and Stock Cube) and bring to the boil, then add Angel Hair Pasta or Thin Spaghetti.
- The thinner the pasta are, the quicker they get cooked. As the pasta soak up the liquid, the soup would look reduced.
- When the pasta are soft, add Milk and check the flavour. Season with Salt & White Pepper to suit your taste.
- Add Creamed Corn and Frozen Peas, and stir to combine well. Let it cook a few more minutes, stirring occasionally, and it is done!
Add chicken and season with salt, pepper, and oregano. Despite that, your Creamy Chicken and Mushroom Soup is one of the best chicken soups I have ever had, and I just can't get enough of it. I love the flavour that the mushrooms. Note: Creamy Chicken Soup is delicious served over baked potatoes. *Note: A variation: Potatoes *Creamy Chicken Soup freezes well. Be sure NO potatoes are added.
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