Pakistani Chicken Corn Soup
I grew up eating this Chicken Corn Soup. Like everything, Pakistan has its own spin on this delicious soup!
Servings 5 cups
Ingredients
- 200 gms Chicken boneless
- 4 cups chicken broth
- 2 cups water
- 1 cup sweet corn crushed
- 3 teaspoon flour mixed with water to form a slurry
- 1 egg beaten
- ½ teaspoon salt
- 1 teaspoon soy sauce to taste
- ½ teaspoon hot sauce to taste
- ½ teaspoon 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.