Chicken & Corn Noodle Soup | Rhodes Food Group

Ingredients

• 15 ml (1 T) olive oil
• 1 onion, sliced
• 1 garlic clove, crushed
• 2 sticks celery, sliced
• 2 carrots, chopped
• 1 lt. (4 C) 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