You’ll need: 15ml olive oil; 1 onion, sliced; 1 garlic clove, crushed; 2 sticks celery, sliced; 2 carrots, chopped; 4 cups chicken stock; salt and coarsely ground black pepper; 150 g Capelli Angelo (or egg noodles or similar thin pasta); 2 skinless chicken breasts, cooked and shredded; 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained and rinsed.

How to: 

Heat the oil in a medium saucepan, add the onion and fry for a few minutes until the onion begins to soften.

Add the garlic, celery and carrots and cook for a further 2 – 3 minutes.

Pour the chicken stock into the pot.

Bring the broth to a boil.

Add the noodles and cook until the noodles are cooked through.

Add the chicken and the Rhodes Quality Whole Kernel Corn.

Heat through.

Season to taste and serve hot.

*Recipe and image by rhodesquality.com