Chicken Corn Soup (Pakistani Recipe)
Chicken Corn Soup is a comforting, flavorful dish popular in Pakistani cuisine. With its perfect balance of tender chicken, sweet corn, and a rich blend of spices, it’s a warm and nourishing starter or light meal. Whether enjoyed on chilly evenings or at family gatherings, this easy-to-make soup is a staple in many homes and restaurants.
Equipment
- Large pot
- Knife and chopping board
- Whisk or fork (for beating eggs)
- Ladle or spoon for stirring
- Strainer (optional for clearing broth)
- Measuring spoons
Ingredients
- 1 lb 450g boneless chicken breasts or thighs, shredded
- 1 cup sweet corn kernels fresh or canned
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1- inch piece ginger minced
- 4 cups chicken stock or water
- 2 tablespoons soy sauce
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper optional
- 1 egg beaten
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons water to dissolve cornstarch
- Fresh cilantro or green onions for garnish optional
Instructions
- Prepare the Chicken Broth: In a large pot, bring chicken stock (or water) to a boil. Add the chicken, ginger, and garlic. Let it cook for 10-15 minutes until the chicken is cooked through.
- Shred the Chicken: Remove the chicken from the pot, shred it into small pieces, and set aside. Strain the broth to remove any solid bits.
- Cook the Soup Base: Return the strained broth to the pot, then add soy sauce, black pepper, and white pepper. Bring it back to a gentle simmer.
- Add Corn and Chicken: Stir in the sweet corn and shredded chicken. Let the mixture simmer for 5-7 minutes.
- Thicken the Soup (Optional): In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Slowly add this mixture to the soup, stirring constantly until the soup thickens slightly.
- Egg Drop: Slowly pour the beaten egg into the simmering soup while gently stirring. This will create silky ribbons of egg throughout the soup.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt or pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or green onions.
Notes
Vegetarian Version: Replace the chicken with tofu or mixed vegetables like carrots, peas, and mushrooms for a vegetarian version.
Spicy Kick: For a spicier soup, add chopped green chilies or a dash of chili sauce.
Storage: Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat gently on low heat, adding water if it thickens too much.
