Chicken Corn Soup is a warm and comforting dish loved by people of all ages. Made with tender shredded chicken, sweet corn, and a flavorful chicken broth, it is both nutritious and delicious. The smooth texture comes from the perfect blend of cornflour and egg ribbons, giving it a rich, velvety consistency.
Often served with soy sauce, vinegar, and chilli sauce on the side, this soup is a popular starter in Pakistani and Chinese cuisine alike. Whether enjoyed on a chilly evening or as a soothing meal when one is feeling under the weather, chicken corn soup is the ultimate bowl of comfort and care
Chicken Corn Soup Ingredients
Chicken ½ Kg with bones
Cream-style corn (or boiled corn blended) – 1 cup
Egg – 1, lightly beaten
Cornflour (cornstarch) – 3 tbsp (mixed with ¼ cup water)
Garlic paste – ½ tsp
Salt – to taste
Black pepper – ½ tsp (or to taste)
Soy sauce – 1 tbsp
Vinegar – 1 tbsp
Chili sauce – 1 tbsp (optional)
Green onions – for garnish
Chicken Corn Soup Method
Boil the chicken in six cups of water, with a little salt and garlic paste until tender.
Then take out the meat and shred it and keep aside.
Leave the broth in the pot, put it on medium heat, add shredded chicken and cream-style corn and mix well.
Add salt and black pepper to taste.
Mix cornflour in ¼ cup of water and slowly pour it into the soup while stirring continuously until it thickens.
Slowly add the beaten egg while stirring gently — this will create thin egg ribbons.
Cook for another 2–3 minutes on low flame.
Serve Chicken Corn Soup hot with soy sauce, vinegar, and chilli sauce on the side.
Garnish with chopped green onions or coriander if desired.
Leave a Reply