Method

• 1.
  Place the chicken and stock in a large pan with 3 cups (750ml) water. Bring to the boil, then simmer for 10 minutes over medium-low heat. Transfer chicken to a bowl, then strain stock into a jug or bowl.

• 2.
  Heat the oil in the cleaned pan over medium-low heat and add the onion, garlic, celery and leek and cook, stirring occasionally, over medium-low heat 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. 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. Season to taste with a little sea salt and plenty of black pepper.
• 4.
  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).