
A comforting and hearty one-pot meal that combines the sweetness of corn with tender chicken and delicate angel hair pasta. This creamy soup is a perfect weeknight dinner that comes together in just over 30 minutes.
Season the chicken breasts evenly on both sides with a portion of the salt and black pepper.
Heat olive oil or butter in a large pot over high heat. Add the chicken and sear for about 1.5 minutes per side until lightly golden. Remove the chicken from the pot; it does not need to be cooked through at this stage.
In the same pot, add the diced onion and minced garlic. Sauté for 2 to 3 minutes until the onion becomes translucent and fragrant.
Stir in the creamed corn, sweet corn kernels, chicken stock, and milk. Add the remaining salt and pepper, then bring the mixture to a gentle simmer.
While the broth is heating, cut the seared chicken into small 1cm (0.4") cubes.
Add the broken angel hair pasta and the cubed chicken (including any juices from the cutting board) into the pot. Simmer for about 3 minutes, or according to the pasta package instructions, until the pasta is tender and the chicken is fully cooked.
Stir in the shredded cheddar cheese until melted. Add the kale or baby spinach and stir for a minute until the leaves have wilted into the soup.
Garnish with sliced green onions or fresh parsley and serve immediately with extra cheese if desired.
For a richer flavor, use freshly grated sharp cheddar cheese. If you prefer a thinner soup, add an extra half cup of chicken stock. You can substitute the angel hair pasta with orzo or any small pasta shape, but be sure to adjust the cooking time accordingly.




