This is a recipe for Pakistani-style chicken corn soup, made with rich chicken stock and packed with shredded chicken, corn, and delicate egg droplets. It's a beloved comfort food that combines the essence of Chinese corn soup with a Pakistani twist, making it hearty and satisfying.
It’s perfect for dinner since it serves as a complete meal on its own. This street style soup is especially popular during the winter months, as families whip it up to stay warm and cozy. With winter approaching, I can’t wait to prepare this delicious and heart warming soup!
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What is Chicken Corn Soup Pakistani Style?
This is a warm Chinese soup prepared in a Pakistani manner, featuring shredded chicken stock, a drizzle of egg drops, and the addition of soy sauce and vinegar chilies, creating an incredibly flavorful experience with every sip. It's a quick and easy recipe that you can easily make at home.
I enjoy experimenting with Chinese food recipes, infusing them with a Pakistani or Indian flair. This particular soup recipe has been a successful endeavor in achieving a rich and flavorful taste. My family loves it, prompting me to prepare it frequently with different variations. This dish is tailored to delight Pakistani taste buds.
The blend of spicy, sour, and tangy notes in this corn soup is incredibly enticing. Many street food vendors offer this corn soup during the winter months. So we can also call it Pakistani soup for winter season.
Don't forget to explore Pakistani Winter Recipes
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.
Ingredients
- Chicken Stock: Combine skinless chicken pieces with bones in water, seasoning it with salt, black pepper, and grated garlic to create a flavorful homemade chicken stock.
- Chicken - Simply shred the chicken pieces taken from stock to use in soup.
- Corn - Used the store-bought corns to save time.
- Corn flour - Made a paste of corn flour with water to manage the desirable soup consistency.
- Seasoning: A simple blend of salt and black pepper is sufficient to enhance the soup's flavor.
- Soya sauce - Used dark soya sauce which is less salty which is less salty than its lighter counterpart.
- Vinegar - Added white synthetic vinegar to balance the soup's acidity.
- Eggs - Used the beaten eggs to form silky droplets in the soup.
How to Make Chicken Corn Soup
Prepare Chicken Stock: In a deep pan, add one liter of water then add 500gm skinless chicken with bones. Season the stock with salt, and pepper along with grated garlic. Simmer the stock for 30 minutes on medium to low heat.
After 30 minutes, it's ready to make the soup. Make sure to strain the stock before pouring into the soup for a clean and transparent texture.
Preparation of Chicken Corn Soup: Take the prepared chicken stock and combine it with shredded chicken in a pan. Bring the mixture to a boil, and once it starts bubbling, add the canned corn.
Season the soup with salt and black pepper, and add vinegar for a tangy flavor.
Let it simmer on low heat for about 5 to 10 minutes.
Meanwhile, create a corn flour paste by mixing it with water, and gradually stir this paste into the soup. Continuously stir to prevent lumps formation, adjust the amount of corn flour to achieve your desired soup consistency.
Finally, add dark soy sauce to enhance the umami and salty flavor of the soup while deepening its color.
Cook for an additional 1 to 2 minutes, and now this hearty chicken corn soup is ready to serve.
Chicken Corn Soup Recipe Video
In Pakistan, corn soup is a staple street food, especially popular during the winter months. Many restaurants and cafes throughout the country offer some of the finest corn soup. As a food enthusiast, I enjoy discovering the best soup and always inclined to try the recipe in my kitchen. Here is the recipe video of chicken corn soup that I prepared in Pakistani style.
Tips to Make Corn Soup
This soup recipe is a delightful adaptation of Chinese corn soup, tailored to suit Pakistani flavors. Here are some valuable tips I've gathered from experimenting with various versions of this dish.
- Ensure the soup maintains a balanced consistency—not too thick or too thin.
- The hue of the soup greatly influences its attractiveness, with soy sauce being the key ingredient that determines this color.
- Always strain the chicken stock before pouring it into the soup for a clearer texture.
- Pay attention to the quantity of corn flour, as it determines the soup's texture. Incorporate it slowly to achieve the perfect consistency.
- Since soya sauce is inherently salty, adjust the salt accordingly when seasoning the soup.
- Adding vinegar can introduce a sour note, so use it sparingly based on your preference.
- When adding egg drops, stir the pan continuously for a few seconds to prevent the eggs from clumping together.
How to Serve Chicken Corn Soup
The ultimate chicken soup serving is enhanced with vinegar chilies, chili sauce, and dark soy sauce. Prefer to serve in small bowls alongside a larger bowl of chicken corn soup for a delightful meal experience.
If you intend to serve chicken corn soup as main course then add these sides to make it more tempting:
Storing Leftover Soup
- Refrigerator: Keep your leftover soup in a sealed container in the refrigerator. It will remain fresh for about 2 to 3 days.
- Freezer: Alternatively, you can freeze your soup in a sealed container for as long as 15 days to one month. When you're ready to enjoy it, let it thaw in the fridge overnight. If you plan to freeze the soup, be sure to omit any eggs.
Can We Reheat The Soup?
Yes, you can reheat the soup a multiple times. If it gets thick then you can add little water to manage the consistency. Reheat on medium heat until it gets hot and bubbling.
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.
More Chinese Recipes, You'll Love
If you're excited to try this homemade chicken corn soup recipe (Pakistani style) or explore something new, please remember to Rate This Recipe by clicking on the stars! Feel free to drop any questions you have in the comments—I’m here to help make your cooking experience a success. I’d also love to see your recipe photos, so don’t hesitate to share them with me for a chance to be featured in my Instagram stories.
Chicken Corn Soup Pakistani
Ingredients
For Chicken Stock
- 1 liter Chicken Stock
- 500 g Chicken Skinless with bones
- Salt To taste
- Black Pepper To taste
- 1 teaspoon Garlic Used to make chicken stock
For Soup
- 1 cup Corns Rinse it with water and discard the canned water
- ½ cup Corn flour make paste with water
- 2 teaspoon Dark Soya Sauce
- 1 tablespoon Vinegar
- 2 Eggs Beaten
- ½ liter Chicken Stock
- 1 cup Shredded Chicken Taken from chicken stock
Instructions
Preparation of Chicken Stock
- Add one liter water in a pan.
- Add chicken with bone in it.
- Season with salt and black pepper.
- Add grated garlic.
- Cover and simmer the stock for 30 minutes on low to medium heat.
- After 30 minutes, the chicken stock will be ready to use in soup.
Preparation of Chicken Corn Soup
- Take out chicken from stock and shred it with fork.
- Strain the stock.
- Now in a pan, pour chicken stock with shredded chicken.
- Boil the stock.
- As it starts bubbling, add corn.
- Season with salt and black pepper.
- Add vinegar as per your taste
- Simmer for 5 to 10 minutes.
- Make a paste of corn flour with water and gradually add corn flour paste in the pan.
- Stir continuously to make a smooth texture of the soup.
- Keep a close eye on the soup's consistency as you incorporate the corn flour paste.
- Then add dark soya sauce.
- Mix it well.
- Now take 2 eggs and beat well.
- Add the beaten eggs to the hot, bubbling soup, stirring constantly to achieve a smooth and uniform texture.
- Your soup is now ready to be served. Pair it with green chilies soaked in vinegar for a spicy kick that perfectly complements the winter atmosphere.
Video
Notes
- Ensure the soup maintains the proper consistency when incorporating corn flour paste (slurry); it should neither be overly thick nor too thin.
- For a clearer, more transparent appearance, decrease the amount of dark soy sauce, and consider adding it at the time of serving.
- To achieve a smooth texture, strain the chicken stock before mixing it into the soup.
- Adjust the salt to your preference, keeping in mind that soy sauce is inherently salty.
- Be cautious with vinegar, as it can add a sour flavor; add it according to your taste.
- When adding egg drops, stir the pan continuously for a few seconds to prevent the eggs from clumping together.
Hinz
Must try this pakistani style chicken corn soup this winter. You will love it!!