Pakistani Chicken Corn Soup

 

 

Pakistani Chicken Corn Soup
 
Cook time
Total time
 
I grew up eating this Chicken Corn Soup. This is how we make it in Pakistan.
Author:
Recipe type: Soup
Cuisine: Pakistani
Serves: 5 cups
Ingredients
  • 200 gms Chicken, boneless
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup sweet corn, crushed
  • 3 tsp flour mixed with water
  • 1 egg, beaten
  • ½ tsp salt
  • 1 tsp soy sauce, to taste
  • ½ tsp hot sauce, to taste
  • ½ tsp vinegar
Instructions
  1. Boil chicken in chicken broth in a big pot or crock pot
  2. Let cook for 20-15 minutes or until the chicken is fully cooked. Chicken should shred very easily.
  3. While chicken is cooking, add half the corn in a blender and pulse a few times with a touch of water. Do not puree the corn but just crush it lightly.
  4. Once chicken is done, remove it from the pot and shred with fok and knife.
  5. Return the shredded chicken to the pot, along with the crushed corn and 2 cups of water and continue to simmer the soup,
  6. While the soup is simmering, mix flour with a little bit of water to make a slurry and pour this into the simmering soup to thicken it.
  7. Next, beat an egg and slowly pour into the soup.
  8. Add salt to taste along with hot sauce, soy sauce and vinegar as needed,
  9. Serve hot. I like to add more soy sauce, hot sauce and green chilies to the soup.
 

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