This soup takes me right back to the hospital room where my aunt is ladling her famous Chicken Corn Soup into bowls for the kids as we younglings excitedly watch another heavily pregnant aunt breathe through her labor pains on the hospital bed. We slurp the soup. The pregnant aunt heaves a sigh. That’s a really strange memory. This aunt was a “soup bearer” and would always bring a huge stainless steel pot with a giant ladle along with her to family picnics, dinners and funerals.
You may find the name a misnomer. In Pakistan, we draw a lot of inspiration from China when it comes to stirring a pot of soup. You will find variations of chicken corn soup throughout the globe but in Pakistan we have our own spin to it and a lot of it is influenced by the neighboring country. A Pakistani Chinese restaurant would not fare too well without Chinese Chicken Corn Soup on the menu.You will find that the real flavor comes with dressing it up with hot sauce and soy sauce. Without those, the soup will be rather bland. Another ingredient the soup cannot do without is corn. Adding corn will bring the familiar aroma. To me cooking is reviving old scents and memories. A food bereft of the right aroma and taste cannot possibly transport me to another place. I like to be here and there and everywhere, specially that hospital room.
Pakistani Chicken Corn Soup
- 200 gms Chicken boneless
- 4 cups chicken broth
- 2 cups water
- 1 cup sweet corn crushed
- 3 tsp flour mixed with water to form a slurry
- 1 egg beaten
- 1/2 tsp salt
- 1 tsp soy sauce to taste
- 1/2 tsp hot sauce to taste
- 1/2 tsp vinegar
- Boil chicken in chicken broth in a big pot or crock pot
- Let cook for 20-15 minutes or until the chicken is fully cooked. Chicken should shred very easily.
- 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.
- Once chicken is done, remove it from the pot and shred with fok and knife.
- Return the shredded chicken to the pot, along with the crushed corn and 2 cups of water and continue to simmer the soup,
- 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.
- Next, beat an egg and slowly pour into the soup.
- Add salt to taste along with hot sauce, soy sauce and vinegar as needed and enjoy.
- I like to add more soy sauce, hot sauce and green chili to the soup when serving. This soup is always served with these sauces on the side.