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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken, stock and water in a large pan pan. Bring to the boil, then simmer for 10 minutes over a medium to low heat. Transfer the chicken to a bowl, then strain stock into a jug or a bowl. | 2. Heat the oil in the pan over medium-low heat and add the onion, garlic, celery and leek and cook, stirring occasionally for 5 minutes or until the onion is soft. Add the strained stock and bring to the boil. | 3. Meanwhile, cut the chicken into small pieces. Add to the soup with the pasta and creamed corn and return to the boil. | 4. Reduce heat to medium-low and simmer rapidly, stirring occasionally, for 15 minutes or until the pasta is al dente. You may need to add a little extra water if the soup becomes too thick. | 5. Season to taste with salt and black pepper. | 6. To serve, add a handful of sliced spinach to the base of each bowl and ladle over the hot soup. The heat will wilt the spinach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast fillet	2			806.9352	0.0	179.5204	4.5333
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
water	3	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		crushed	806.9352	0.0	179.5204	4.5333
celery rib	2		chopped	806.9352	0.0	179.5204	4.5333
leek	1		chopped	54.29	12.5935	1.335	0.267
shell pasta	1	cup		806.9352	0.0	179.5204	4.5333
corn	310	g	creamed	266.6	57.97	10.137	4.185
baby spinach leaf				806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.