How to Make Chicken and Creamed Corn Broken Pasta Soup
Soup is a stock-based meal made by boiling meat, fish, seafood, fruit, or vegetables. It is often served as an appetizer, although it could also be a main course if it is very hearty.
I enjoy eating soups—especially during cold weather. Therefore, I decided to come up with an interesting soup recipe wherein I combined the tastes of Native American cuisine and Italian cuisine. I named the dish Chicken and Creamed Corn Broken Pasta Soup.
Creamed corn has its origins in Native American cuisine. A can of creamed corn is usually made with equal amount of creamed corn and whole corn kernels.
Broken pasta refers to a pasta broken into pieces. The most common pasta used for this are the long-strand pastas, such as spaghetti, linguine, and fettuccine.
What are you waiting for? Check out our recipe to enjoy this hearty and delicious meal at home.
Ingredients
- 2 litres water
- 75 grams spaghetti pasta, broken into pieces
- 200 grams chicken breast, cubed
- 1 cup creamed corn
- 1 tablespoon onion, minced
- 1/2 tablespoon butter
- 1 cube chicken bouillon
- salt, to taste
- pepper, to taste
- cooking oil
- 2 1/2 tablespoons cornstarch, plus small amount of water to dilute
- spring onion, for garnish (optional)
Utensils
For the Preparation:
- 1 large bowl
- 3 medium bowls
- 3 small bowls
- measuring cups
- measuring spoons
- chopping board
- knife
For the Cooking:
- soup pot
- ladle
Cook Time
Instructions
- Break spaghetti pasta into pieces (at least 2cm long). Set aside.
- Heat pan with oil. Immediately add butter.
- Saute onion. Add chicken breast. Continue sauteeing until the outside of the chicken turns white.
- Pour in water. Allow it to boil.
- Once the water is boiling, add the broken spaghetti pasta and chicken bouillon.
- Cover the pot. Continue the cooking process.
- Once the pasta is cooked, add the creamed corn. Simmer for couple of minutes.
- Season with salt and pepper. Add the slurry or the cornstarch and water mixture.
- Turn off the heat. Serve while hot.
The Finished Dish
Tips and Techniques
- Use a beaten egg rather than cornstarch to thicken the soup.
- Feel free to use any kind of pasta.
- Add more water if needed.
Questions & Answers
© 2018 Dred Cuan
Comments
AUTHORHello Pamela,
Eggs are used in thickening soups mostly in Asian cuisines - specifically Chinese cooking. It is indeed delicious if you add egg and chicken in a dish. Have a wonderful day!
I like the tip about using a beaten egg to thicken the soup. I hadn't heard that one before.
- AUTHOR
Hi Pamela,
Yeah, especially now that we started to feel the cold weather. I hope you enjoy the recipe. Let me know the result. I personally enjoyed this soup.
I wish I had a bowl of this soup right now. It sounds absolutely delicious, and I will copy this recipe. Thank you..
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