August 9, 2024
This Chicken Corn Soup is perhaps my favorite soup of all time. Every Chinese restaurant in Pakistan serves this soup all year long, and no matter what season you have this in. It always hits the spot. It can be kept as thick or as thin as you’d like. You can also substitute the chicken for crab and make it into a crab corn soup. Or replace the chicken with tofu to keep it vegetarian.
My kids love it when I add pasta to the soup (ok I love it too for the times when I want to carb load). This soup comes together really quick, and you don’t have to spend too long over a stove to satisfy that craving. I hope you make it and enjoy.
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Chicken Corn Soup
- Total Time: 45 minutes
- Yield: 4–6 people 1x
Ingredients
- 2 chopped chicken breasts (hand-cut keema)
- 2 tbsp of oil
- 1 bay leaf
- 1 tsp of chopped garlic
- 1 tin of creamed corn – or 1 tin of corn kernels lightly blended
- Dried galangal 1 piece (optional)
- 1 tsp of salt
- 1 tsp of black pepper
- 1/2 tsp of white pepper
- Pinch of sugar
- Pick of garlic powder
- 4 cups of chicken stock (you can youse boxed or 2 stock cubes)
- 1 tbsp of vinegar
- 1 tbsp of soy sauce
- 4–5 heaped tbsp of cornflour mixed with water to make a thick slurry
- 2 egg whites beaten
- 2–3 tbsp of any oil
Instructions
- Place a heavy bottomed pot over on medium high heat, add the oil and when hot put in the chicken, bayleaf and garlic.
- When the chicken turns white add in the corn, the spices and the chicken stock. Place lid and let the mixture come to a bubble.
- Once bubbling add in the soy sauce and vinegar. Mix and adjust seasoning.
- Now thicken with the con flour slurry. Adjust seasonings again.
- The soup should be bubbling when you add in the egg whites to create ribbons.
- On a separate stove top heat up the oil and once hot, pour it over the soup. This gives the soup a lovely lusciousness.
- Serve into bowls.
Serving options
- Green onions
- Hot sauce
- Choice of crispies
- My chili chips are from Nimco
- Green chilies soaked in vinegar. Zap for 30 seconds in the microwave with a pinch of sugar for the authentic Chinese restaurant feels.
- Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Reviews
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4 Comments
-
Zainab Jahan
I made this soup and my family loved it. ❤️
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Gohar Fatima
Love the recipe. Thank you 🙏
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Anam
This was AMAZING, mA! I felt myself getting sick, wanted to try out a new chicken corn soup recipe, and stumbled upon yours — yours is so much better than the previous one I was using. The green chilies in vinegar were divine with the soup. Thank you for sharing this, Marium! Looking forward to trying your other recipes.
Lovee thiss!!