Chicken and Sweet Corn Soup with Pasta

• 2 tbsp olive oil or butter
• 350–400 g (12–14 oz) chicken breast, cut in half horizontally to form 2 thin steaks
• ½ tsp cooking salt
• black pepper, a pinch

For the soup

• ½ onion, finely diced
• 3 garlic cloves, finely minced or crushed
• 400 g (14 oz) sweet corn, 1 can, drained; or 2 cups frozen or fresh corn
• 400 g (14 oz) creamed corn, 1 can
• 3 cups chicken stock or broth, low-sodium
• 3 cups milk, full-fat or low-fat, dairy or non-dairy
• ½ tsp cooking salt or kosher salt
• ¼ tsp black pepper
• 1½ cups broken angel hair pasta, or another small pasta such as risoni or ditalini; break long pasta strands into pieces
• 1 cup shredded cheddar cheese, or tasty cheese, Colby, Monterey Jack, or another flavorful melting cheese
• 3 tightly packed cups kale leaves, torn into bite-size pieces; or use baby spinach

Optional toppings

• green onion or parsley, sliced green onion or chopped parsley
• shredded cheese