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  • stevecowles

Chicken, Sweetcorn & Pasta Soup

Updated: Jan 24

A few days ago I bought myself a cast iron casserole dish from Aldi, great value at less than £17, I was keen to try it out and had 3 chicken breasts in the fridge which needed to be used so it was time to have a hunt in the cupboard to see what might go well with them.

I came up with this, filling and tasted great, I will add it to the next release of my recipe book.


  • 2 - 3 chicken breasts (skinless)

  • 1.25 litre water

  • 2 Chicken Stock Pots

  • 1 tsp garlic paste

  • 1 tsp ginger paste

  • 295g Can of condensed cream of chicken soup

  • 325g Can Sweetcorn

  • 2 cups dried pasta

  • 2 tsp soy sauce

Cooking Steps

  1. Add the water, stock pots, garlic, ginger and chicken breasts into a pan and bring to the boil

  2. Simmer for 5 minutes

  3. Remove from the heat and place a lid on the pan.

  4. Allow to stand for 5 minutes to allow the chicken to finish cooking, the breasts should then be removed and allowed to cool slightly before being shredded

  5. Add the soy sauce and condensed soup to the pan and bring back to a boil, stir to ensure that the condensed soup has dissolved

  6. Add the sweetcorn and pasta and simmer for 8 minutes

  7. Add the chicken back into the pot and simmer for a further 2 minutes

Tip: Store this in the fridge overnight and the pasta will continue to swell and absorb the 'broth' to thicken and improve the soup.

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