Chicken & Corn soup

Most of my recipes are from Jamie Oliver (I'm obsessed with him), delicious mag, Donna Hay, womens weekly etc, I'm a cook book junkie!

The first recipe nice and easy and great for the kids, if you have left overs put it in the fridge and the next night have have a pasta or you can add more stock and it's more soup!

Serves 4-6

2 chicken breasts
1 1/2 cups (375ml) chicken stock
1 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 celery stalks1 leek (white part only), finely chopped
1 cup (180g) small pasta shells
310g can creamed corn
handful of baby spinach leaves

Place whole chicken breasts and stock into a large saucepan (I used a soap pan as I like to make a big pot), add 3 cups of water as well. Bring to the boil, then simmer for 10 mins over med-low heat. Transfer chicken to a bowl, then strain stock into a jug or bowl (I don't bother straining, not that anal).

Heat oil in the same pan over med-low heat, add onion, garlic, celery, leek and cook for 5 mins until vegies have softened. Add stock and bring to the boil. Cut up the chicken into small pieces, add to soup with the corn & pasta and return to the boil. Reduce heat to med-low and simmer rapidly, stirring occassionally, for 15 mins or until pasta is al-dente. Add a little more water if it becomes to thick. Season to taste and add the spinach leaves.

All done, very nice easy meal to do.