How to Make Chicken and Creamed Corn Broken Pasta Soup

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

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

1. Break spaghetti pasta into pieces (at least 2 cm long). Set aside.
2. Heat pan with oil. Immediately add butter.
3. Saute onion. Add chicken breast. Continue sauteeing until the outside of the chicken turns white.
4. Pour in water. Allow it to boil.
5. Once the water is boiling, add the broken spaghetti pasta and chicken bouillon.
6. Cover the pot. Continue the cooking process.
7. Once the pasta is cooked, add the creamed corn. Simmer for couple of minutes.
8. Season with salt and pepper. Add the slurry or the cornstarch and water mixture.
9. Turn off the heat. Serve while hot.

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.

More Hearty Soup Meals

• How to Make Chicken Hi-Bol: A Filipino-Inspired Dish
  Soup is perfect for warming up during the colder months. Learn how to make a delicious Filipino soup called chicken hi-bol.
• How to Make Miso Soup Without Dashi
  Do you love to eat Japanese food? This simple yet affordable recipe of a traditional Japanese soup will surely bring you to Japan.

© 2018 Travel Chef

Comments

Travel Chef (author) from Manila on October 31, 2018:

Hello 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!

Liz Westwood from UK on October 31, 2018:

I like the tip about using a beaten egg to thicken the soup. I hadn't heard that one before.

Travel Chef (author) from Manila on October 31, 2018:

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.

Pamela Oglesby from Sunny Florida on October 31, 2018:

I wish I had a bowl of this soup right now. It sounds absolutely delicious, and I will copy this recipe. Thank you..