It's bliss in winter to have a hot sip of 'chicken corn soup' Pakistani style (چکن کارن سوپ). It's a famous Pakistani street food recipe for winter that people love to have. Here, I am making a Pakistani version of Chinese chicken corn soup step by step that you can easily make at home kitchen. Watch the Urdu recipe video to follow the quick steps.
Jump to:
What is Chicken Corn Soup Pakistani Style?
It's a Chinese warm soup cooked in Pakistani style in shredded chicken stock with the drizzle of egg drops and the addition of soya sauce and vinegar chilies that make it extremely delicious on every sip. It's a quick soup recipe that you can easily prepare at home.
After hot and sour food, I love to make variations in chicken corn soup. My family loves it so I occasionally make it at home by doing some variations. In this recipe, you will get a taste that is perfectly ideal for Pakistani taste buds.
Hot, sour, and tangy corn soup is the best combination of people living in South Asia especially Pakistani, Indian, and Bengali people love to have this style of soup on their table.
Don't forget to watch Pakistani Winter Recipes:
Gajar Ka Halwa | Kashmiri Tea | Homemade Cappuccino
Tips to Make Tasty and Perfect Corn Soup
To make a tasty and perfect corn soup, you need to follow a few rules:
- make sure it should not be too thick or thin also,
- the color of the soup is also important.
- strain the chicken stock before adding in the soup to make a clear texture.
- be careful to add the right quantity of cornflour to soup to create the perfect texture.
- soya sauce is already salty so keep in mind when adding salt to the soup.
- addition of vinegar can make the soup sour in taste so add it according to your taste.
- continuously stir the pan for a few seconds when add egg drops otherwise the egg will clutter.
Most Popular Pakistani Dishes: Chana Chaat | Dahi Bhalla
Many of my Pakistani readers have sent me a query to share the recipe for chicken corn soup (chicken corn soup kaisay banta hai) so here I am giving you my best recipe that will surely add a difference in your dining.
Winter season is almost approaching so it would be great to serve this hot soup to your family to keep then warm from cold winter vibes. Best for the kids as they will have chicken stock that will clear them from inside and egg will add protein to their diet. Recommended for winter. Watch the recipe video and share it with your friends and family.
So let's move to Hinz Cooking kitchen studio and make this mouthwatering corn soup.
Pakistani Chicken Corn Soup Recipe
Ingredients
- Chicken Stock - 1 liter
- Chicken - ½ Cup (Shredded)
- Corn - 1 Cup
- Corn flour - 1 cup (paste with water)
- Salt - To taste
- Black Pepper - To taste
- Garlic - 1 Tsp
- Dark Soya sauce - 2 Tsp
- Vinegar - 1 Tbsp
- Eggs - 2 (Beaten)
Method
- Take 1-liter water in a pan.
- Add chicken with bone in it.
- Season with salt and black pepper.
- Add grated garlic.
- Cover the pan for 30 minutes.
- After 30 minutes, the chicken stock will be ready.
- Remove the chicken and shred it.
- Strain the stock.
- Now in a pan, add chicken stock.
- Add shredded chicken
- Boil the stock.
- Now add corns.
- Season with salt and black pepper.
- Add vinegar as per your taste
- Simmer for 5 to 10 minutes.
- Now gradually add cornflour mixture in pan.
- Stir continuously to make a smooth texture of the soup.
- Note the soup consistency to monitor the addition of cornflour.
Then add dark soya sauce. - Mix it well.
- Now take 2 eggs and beat well.
- Add the eggs to the hot and boiling soup and stir continuously for a few seconds to create a perfect soup texture.
- Now the soup is ready to serve
How to Serve?
The best serving of chicken soup comes with vinegar chilies, chili sauce, and dark soya sauce. You can serve this in small bowls along with the big bowl of chicken corn soup.
Can We Reheat The Soup?
Yes, you can reheat the soup a few times. If it gets thick then you can add little water to manage the consistency. Reheat on medium heat until it gets hot and boiling.
How Long Can We Use The Soup?
If the soup is in form of chicken stock then you can refrigerate it for 1 or 2 weeks but if you have added eggs in stock then try to consume within 2 days.
Try Something Different…
At Hinz Cooking, you can also check more recipes. We prepare a variety of foods for breakfast, lunch and dinner so if you have any suggestions to prepare food based on your interest you can also share with us in a comment section or join us on Facebook to be an interactive part of Hinz cooking food community.
Recommended: Aloo Kachori Recipe in Urdu
How to Make Chicken Corn Soup Pakistani Style in Urdu (video)
In Pakistan, every street food is packed to serve corn soup to customers especially in the winter season. There are so many restaurants and cafes serving the best corn soup all across Pakistan. As I am a foodie so I love to explore the best soup in my nearby.
Chicken Corn Soup Pakistani (Video)
Materials
- Chicken Stock – 1 liter
- Chicken – ½ Cup Shredded
- Corn – 1 Cup
- Corn flour – 1 cup paste with water
- Salt – To taste
- Black Pepper – To taste
- Garlic – 1 Tsp
- Dark Soya sauce – 2 Tsp
- Vinegar – 1 Tbsp
- Eggs – 2 Beaten
Instructions
- Take 1-liter water in a pan.
- Add chicken with bone in it.
- Season with salt and black pepper.
- Add grated garlic.
- Cover the pan for 30 minutes.
- After 30 minutes, the chicken stock will be ready.
- Remove the chicken and shred it.
- Strain the stock.
- Now in a pan, add chicken stock.
- Add shredded chicken
- Boil the stock.
- Now add corns.
- Season with salt and black pepper.
- Add vinegar as per your taste
- Simmer for 5 to 10 minutes.
- Now gradually add cornflour mixture in pan.
- Stir continuously to make a smooth texture of the soup.
- Note the soup consistency to monitor the addition of cornflour.
- Then add dark soya sauce.
- Mix it well.
- Now take 2 eggs and beat well.
- Add the eggs to the hot and boiling soup and stir continuously for a few seconds to create a perfect soup texture.
- Now the soup is ready to serve
Video
Notes
- Maintain the right consistency of soup while adding corn flour paste (slurry) in soup. It should not be too thick or thick.
- If you want clear transparent color then reduce the quantity of dark soya sauce. You can add soya sauce in serving.
- To make the smooth soup texture make sure to strain the chicken stock before adding in soup.
- Manage the salt as per your taste. Remember the soya sauce is salty.
- Addition of vinegar can make the soup sour in taste so add it according to your taste.
- Continuously stir the pan for a few seconds when add egg drops otherwise the egg will clutter.
Nutrition
More Pakistani Recipes
Hinz
Must try this pakistani style chicken corn soup this winter. You will love it!!