Easy Chicken Corn Soup – Pakistan2015-12-30
- Servings : 8
- Cook Time : 40m
- Ready In : 50m
This is the recipe for chicken corn soup made in a traditional Pakistani style. Urdu recipe will follow soon. Don’t forget to rate our recipe if you like it.
- Water 6 Glasses
- Chicken 1/2 Kg
- Sweet corn 1/2 can
- Salt 2 tbsp
- Black Pepper 1 tsp
- Vinegar 3 tbsp
- Corn Flour 5 tbsp
- Egg White 1
Bring the water to the boil in a large saucepan.Now add chiken, salt, blackpepper and vinegar. Cook chicken till tender.
Remove chicken from the stock and leave to cool for a few minutes then shred and discard the bones.
Add corn to stock and bring to the boil over a medium heat.Also add shredded chicken to soup.
Slowly pour beaten egg white into the soup in a steady stream, stirring constantly with a spoon.
Make cornflour paste with water and stir into the soup to thicken slightly.
Serve hot with soy sauce, chilli sauce and green chilli vinegar. Indian and Hindi Style chicken corn soup is also the same.
Average Member Rating
(5 / 5)
9 people rated this recipe