Chicken Corn Soup

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Come winters and we will have chicken corn soup being sold at almost every street corner in Pakistan. It’s a comforting soup in the chilly winter.
  • PREP TIME: 45 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 4 persons
Chicken Corn Soup

INGREDIENTS

  • 4 cups chicken stock
  • 1 cup chicken, boiled and shredded
  • 1 cup corn
  • 1 teaspoon salt
  • 1 – 2 teaspoon white pepper
  • 1 egg white
  • Greens of 1 spring onion, chopped
  • 1 tablespoon corn flour
  • 1 tablespoon water
  • Soya sauce, to serve
  • Sliced green chilies in vinegar, to serve
  • Chili sauce, to serve

DIRECTIONS

  • 1. Bring chicken stock to a boil.
  • 2. Once it comes to boil, add in shredded chicken pieces and corn.
  • 3. Add salt & pepper. Taste and adjust seasonings if required.
  • 4. Dissolve corn flour with water and add in the stock, keep stirring so no
  • 5. lumps form.
  • 6. Beat egg white, and then slowly pour in the hot soup.
  • 7. Garnish with sliced spring onions.
  • 8. Serve with soya sauce, sliced green chilies in vinegar and chili sauce.

Notes:

Photo credits: Shutterstock
Desi Appetite
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