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.



Print Recipe
5 from 1 vote

Pakistani Chicken Corn Soup

I grew up eating this Chicken Corn Soup. Like everything, Pakistan has its own spin on this delicious soup!
Cook Time45 mins
Total Time45 mins
Course: Soup
Cuisine: Pakistani
Keyword: Chicken Corn Soup
Servings: 5 cups
Author: Rookie With A Cookie

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

 

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Laila Bseiso
Laila Bseiso
7 months ago

My new boyfriend is half Pakistani. While he was eating some chinese soup one day, he went into a trance telling me about his grandma and how she would make him a soup every time he comes to visit. He talked about it long enough for me to understand this is important.
This is the first recipe I found, I wasn’t even meaning to look for chinese. So I guess this is a traditional Pakistani soup and it could be the soup his grandma used to make.
I’m making this soup for him tonight.

Mohammad S Shakir
Mohammad S Shakir
1 year ago

5 stars
You just made me nostalgic, I left Pakistan 50 years ago, still when I return, I ask for Pakistani chicken corn soup. It is truly a rookie,s recipe, I will enjoy making it. I am an active grandpa, who loves to do things with my grand-daughters. I have a twelve year old granddaughter Sammar, she loves cooking, especially baking. it would be great if you could start a Pakistani kids cooking class on line. Thanks for bringing old memories back.

Mariam
Mariam
1 year ago

Can I use corn starch instead of flour for thickening? How much should I use?

Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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