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Pakistani Chicken Corn Soup

Soup doesn’t really come to mind when you think of Pakistani cuisine but I swear every Pakistani household has had this soup on their table. Every family definitely has their own take on Chicken Corn Soup and this one is mine. A simple, delicious, fresh chicken soup mixed with shredded chicken, sweet corn, and silky egg cooked right in the soup. The best part is that it’s so quick to put together! Let’s get started with the recipe shall we?

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Ingredients:

Directions:

The thing I love about this soup is that is so easy to put together! It’s basically one of those toss everything in a large pot and heat it up. Well, that’s a little simplified but still…close enough. In a large pot add in the chicken stock and water. I like to make my own chicken stock because A) Halal Chicken Stock isn’t quite readily available and B) when you make it yourself you can add your own vegetables for flavor as well as just use the chicken you used for stock in the soup. Add in the salt, black pepper, and Frank’s RedHot Sauce. Bring everything to a medium heat and when it starts to simmer you can add in the frozen corn.

Once the corn is cooked, should take a few minutes you can add in the shredded chicken. Mix everything up and then you can add in the cornstarch slurry. Corn Starch is super necessary in this soup and that’s because it helps to thicken it up which gives it much more body. Stir the slurry in while the soup is still on the heat and after a few minutes you will notice it thickening. Lastly, whisk up the egg and just drop it right into the soup and stir. The egg cooks pretty instantly so once you add the egg it’s ready to serve! Be sure to taste for salt and adjust accordingly. It depends on your taste and how salty your stock is so keep that in mind.

What did I tell you? It’s quick to make isn’t it! With a few simple and delicious ingredients you can fulfill that soup craving you’re having. Traditionally, we garnish with a little bit of soy sauce and vinegar. You can also garnish with some cilantro or maybe a shake of hot sauce.

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Chicken Corn Soup

Course Soup
Cuisine Pakistani
Servings 10 people
Author Sana Gilani

Ingredients

  • 8 cups chicken stock, homemade or store bought 
  • 4-5 cups water
  • 1 teaspoon salt, adjust accordingly
  • ¼ teaspoon teaspoon ground black pepper
  • 2 cups frozen sweet corn
  • 1-2 cups shredded chicken
  • ½ teaspoon Frank's RedHot Sauce
  • 3 tablespoons Argo Corn Starch + 5 tablespoons water
  • 1 egg or egg white, whisked
  • soy sauce, for topping
  • white vinegar with chopped green chilies, for topping (optional)

Instructions

  • In a large pot add in chicken stock and water. Bring to a simmer on medium heat and then add in salt, black pepper, and hot sauce. Add in frozen corn and allow to cook for a few minutes before adding in shredded chicken.
  • Mix together cornstarch and water to make a slurry. Add the slurry into soup while mixing. Mix until it starts to thicken (2-3 minutes)
  • Whisk up the egg in a bowl and then add to soup while stirring. Egg should cook instantly.
  • Once egg is added soup is done. Taste to make sure salt is to your liking, adjust accordingly. *Note* If you want soup thicker then you can add in one more tablespoon of cornstarch with 2 tablespoons of water.
  • Serve immediately with topping of soy sauce and for some spice, you can spoon on a bit of vinegar mixed with green chilies. You can also add a garnish of green onions or cilantro or maybe a shake of hot sauce!
  • Enjoy!

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