Easy Chicken Corn Soup Pakistani Recipe [Ready In 30 Min]

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This easy chicken corn soup Pakistani recipe is warm, super-comforting, and full of flavor. Made with bone-in chicken, crushed sweet corn, egg whites, and some simple spices, it’s a quick desi-style soup perfect for cozy meals or light dinners. It can be ready in under 30 minutes, and a must-try for soup lovers!

Why You’ll Love This Recipe

1. Quickly Made With Minimal Prep: This soup comes together in just 30 minutes with minimal prep, which makes it perfect for busy weeknights or when you are in a hurry but still want something warm and filling.
2. Simple Ingredients, Big Flavor: This Pakistani chicken corn soup recipe is completely made with basic pantry staples like chicken, corn, egg whites, and soy sauce. It delivers restaurant-style flavor without any complicated steps or hard-to-find items.
3. Warm, Comforting & Soothing: Whether you’re under the weather, feeling chilly, or just in need of a cozy bowl of comfort, this soup is perfect for you to lift. You can enjoy this soup regardless of the weather. But I find it superb during winter days.
4. Light Yet Satisfying: It’s an amazing food: It’s wholesome without being heavy, the protein from the chicken and egg whites makes it filling, while the clear broth keeps it light on the stomach.
5. Customizable to Your Taste: Add more pepper or salt for a kick, vinegar for tang, or Chinese salt for an actual street-style twist; this recipe adapts easily to your preferences. You can check out customizations and variations by scrolling down below this page.

Ingredients

Here are all the ingredients that you will need to make this amazingly comforting dish:

Chicken with Bones: Using bone-in chicken adds depth and natural richness to the soup base. When we boil it with bones in, it releases extra flavor into the stock that boneless cuts just can’t match.

Ginger Garlic Paste: It’s a staple in South Asian cooking. It adds an aromatic base and a subtle kick of warmth. If you don’t want to use the paste, you can use freshly grated garlic and ginger in equal parts as a substitute.

Water: As we all know, what water does in a soup is just act as the base for the soup stock. Since we’re using bone-in chicken, we’ll be creating our flavorful broth because store-bought stock can not beat the homemade version. But in case you’re short on time, you can use store-bought ones or substitute them with bouillon cubes dissolved in hot water.

Salt: Used at different stages – during the chicken boil and again in the final soup to layer the seasoning. But you can adjust it according to your preferences.

Black pepper powder: It adds warmth and depth. Black pepper gives the soup a stronger, slightly earthy flavor compared to white pepper. But the problem is that the black pepper destroys the original color of the soup, it blackens the whole dish a bit. So, if you are concerned about the look, go for white pepper instead.

Chinese salt (Optional): It boosts the umami and gives that iconic restaurant-style taste. You can use a splash of soy sauce or extra seasoning to enhance the flavor.

Corn Flour (Cornstarch): We have used corn flour mixed with water to thicken the soup. You can use it in the soup to thciken the soup to your desired consistency. If you think that you have accidentally thickened the soup too much, you can simply put water into it.

Sweet Corn (Crushed): Crushing the sweet corn gives the soup body and a natural sweetness. You can use canned, frozen, or fresh corn. For a smoother soup, blend it slightly, or for more texture,e crush lightly, or leave some kernels whole. The last one is used in this recipe.

Egg White: Swirled in at the end, the egg whites create soft ribbons that give this soup its classic egg-drop texture. You can use a whole egg if you prefer for a richer taste instead of just the white part.

White Vinegar With Green Chillies: This tangy, spicy mixture is served on the side so each person can customize the heat level of their bowl. It brings a zesty contrast to the savory soup. If you don’t have green chilies, try sliced jalapenos or omit for a milder flavor.

Soy Sauce: Adds saltiness and umami depth. Use light soy sauce for a balanced flavor or dark soy for a bolder taste. But if you are planning to add more salt after soy sauce, make sure you do that after tasting it, because soy sauce can be quite salty.

Red Chili Paste With Vinegar: This adds heat and tang to the soup when served as a condiment. It’s not mixed directly into the pot, each person can add it to their bowl according to their spice preference.

Papdi: A crispy topping commonly served with Pakistani-style chicken corn soup. It adds crunch and texture. But if these are unavailable in your area, you can try crispy noodles or crackers as an alternative, or completely skip this ingredient, as this does not hold that much water; it just makes the serving a bit better. Nothing else!

Now, once you have all of these ingredients, let’s move on to the next part about how to cook this amazing chicken corn soup Pakistani recipe.

Instructions

1. Prepare the Chicken and Broth: In a deep pot, add 5 to 6 cups of water, bone-in chicken, ginger garlic paste and 1/2 teaspoon of salt. Now, bring it to a boil, then simmer on medium heat for 10 to 15 minutes until the chicken is fully cooked.
   
   Once done, remove the chicken from the pot and shred it finely using a fork or your hands. Check if there are any kind of small pieces in that. If there is anything, remove that. After all of these, reserve the flavorful chicken stock – this will be your soup base.
   
   PRO TIP: Don’t remove the bones from the chicken before boiling and preparing the base. The richer the broth, the more flavorful your soup will be. And simmering the bones adds collagen and depth to the dish.
2. Crush the Corn and Prepare the Slurry: While the chicken is cooling, crush 1/3 cup of sweet corn using a mortar-pestle or pulse it a few times in a blender. Remember we want a coarse, chunky texture – not a fine paste. Now, in a separate bowl, make a corn flour slurry by mixing 4 to 5 tablespoons of corn flour with water until smooth. Stir well to ensure there are no lumps.
3. Build The Soup Base: Bring the reserved chicken stock back to a boil. Add 1 teaspoon salt, 1 teaspoon black pepper powder, 2 teaspoons of Chinese salt (optional), the shredded chicken and the crushed corn. Stir well and let it simmer on medium-hgih heat for 3 to 4 minutes so all the flavors blend beautifully.
4. Thicken the Soup: While stirring the soup continuously, slowly pour in the corn flour slurry. Don’t forget to keep stirring while you pour that. Once you start pouring, you will notice that the soup is thickening slowly. Now, with the slurry, optimize the thickness of the soup accordingly.
   
   If the soup becomes too thick accidentally, just add a little hot water to adjust.
5. Add the Egg Whites: Lower the heat to medium. Gently pour in 2 egg whites, in a thin stream while stirring the soup in a circular motion. This will create the signature egg drop ribbons that float beautifully throughout the soup.
   
   For more visible egg strands, let the eggs sit for a second before stirring. For finer threads, stir continuously while adding.
6. Final Touches and Serving: Turn off the heat at last and enjoy! For serving suggestions, check below:

Serving Suggestions

After your soup is ready, you can serve it with these side condiments:

1. Vinegar with green chilies for tang and heat
2. Soy sauce for extra depth of flavor
3. Vinegar mixed with red chili paste for spice lovers.
4. And don’t forget the crispy papdi on top for that classic crunch!

Storage and Reheating Tips

Add more veggies for Nutritional Upgrade: If you are thinking to make it a bit healthier, you can toss this in finely chopped vegetables like carrots, cabbage, green peas or bell peppers, and mushrooms. Add these when simmering the chicken stock so they soften without turning mushy. This is a great way to turn the soup into a balanced veggie-packed meal.

Make it More Filling With Carbs: If you are planning to make it for dinner or lunch, consider adding some cooked macaroni, orzo, or small pasta shapes to it. Also, boiled rice or quinoa can go well for a gluten-free twist, and rice noodles can be a good-to-go side dish as well.

Vegetarian or Vegan Version: If you want to remove chicken and chicken stock, then you can use tofu cubes, chickpeas, or boiled soy chunks for protein and vegetable broth in place of chicken stock. To make it completely vegan, skip the egg whites and add a splash of coconut milk or a cornstarch slurry to maintain thickness and creaminess.

Ingredient Swaps For Convenience: Don’t have everything on hand? Try these substitutions: You can use arrowroot powder, tapioca starch, or potato starch instead of cornflour. If you don’t have Chinese salt, then omit or add umami-rich soy sauce or mushroom powder. If you don’t have sweet corn, then add frozen corn or canned corn (they just work fine). You can crush or blend part of it for the creamy texture. And lastly, if you want to swap vinegar, you can use apple cider vinegar or lemon juice instead of it. They are great substitutes if you’re out of white vinegar.

Freezing and Reheating Tips

If you have leftovers of this recipe, you can store them in the refrigerator. Just after eating, let it cook completely and put it in an airtight container. Now, you can keep it in the refrigerator safely for around 3 days or freeze it for up to 2 months.

When you are to reheat the dish, just pour it into a saucepan and reheat over medium-high heat. While heating, stir frequently to avoid sticking or lumping. Remember, when the dish is frozen, if you see any lump in there, don’t be scared, it’s just the cornstarch. At last, you can cook the whole frozen dish for around 5 to 7 minutes and enjoy.

If you feel like the soup has become too thick, add a splash of water or chicken stock and stir to loosen it.

FAQs

Fresh or Frozen Sweet Corn: What Should I Use?

Obviously frozen sweet corn. See, fresh sweet corn adds a natural sweetness and a delightful crunch to your soup. It’s super perfect in season, but you’ll need to boil and strip the kernels off the cob, which adds extra prep time.

But frozen sweet corn is flash-frozen at peak ripeness, so you don’t sacrifice much in flavor or nutrients. Also, it’s pre-cooked and ready to use, making it ideal for quick weeknight meals. So, by all means, I would prefer frozen sweet corn, but if you want, you can go for fresh ones if that’s handy and you have enough time.

Can I use boneless chicken cuts instead of bone-in ones?

Yes, you can, but it wouldn’t be a good idea. As I said before, bone-in chicken cuts give extra flavor compared to the soup than boneless ones. So, if you want better flavor, then you’ve got to use bone-in pieces. But if you got boneless cuts, then go for it, no problem!

Recipe Card

Conclusion

Hope you have liked this chicken corn soup Pakistani recipe and tried it as well. If you like, consider checking my Cafe Rio Tortilla chicken soup recipe as well; you will surely like that as well. By the way, if you have tried it, then please let me know in the comments, and if you have tried something different, then also don’t forget to tell me. I will be waiting in the comments section.

For today, thanks for reading, and happy cooking.