This Pakistani-style chicken corn soup recipe features tender chicken, sweet corn, and homemade chicken stock (yakhni). If you miss restaurant-style Indo-Chinese corn soup, you will love this one.
I remember growing up, my mom making this soup every time she made a Chinese meal.
Today, I have included some swaps that help me eat a more anti-inflammatory diet. So if you’re like me and eat gluten-free and grain-free, you’ll love this Pakistani-style chicken-corn soup. If you prefer traditional ingredients, I’ve listed those as well!
If you like Pakistani-Chinese flavors, try my chicken hot and sour soup for a tangier, spicier alternative.
A Quick Look at the Recipe
⏲️Ready In: 48 minutes
👪Serves: 5
🍽 Calories and Protein: 318kcal, 22g
📋 Main Ingredients: chicken, rice vinegar, garlic, sweet corn, coconut aminos, arrowroot starch, egg white.
📖 Dietary Notes: Gluten-free
⭐ Why You’ll Love It:
- Restaurant-style soup made easily at home.
- Great for meal prep.
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⭐️⭐️⭐️⭐️⭐️ “So delicious and easy to make. Directions are also very clear. Thank you for sharing this!” Maryam
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Ingredient Notes
Chicken: Boil a skinless bone-in whole chicken or skinless bone-in thighs and legs. I like to get the cut-up chicken available at my neighborhood halal meat store. This gives enough meat for the soup and leftovers for other recipes like my Pakistani club sandwiches.
Garlic: Minced or paste.
Rice vinegar: You can use white vinegar instead.
Salt & pepper: Many Chinese recipes call for white pepper, but I use black pepper because it is a staple in most spice cabinets and works just as well.
Corn: Cream-style canned corn adds smoothness and creaminess to this soup, but it contains added sugar. To avoid that, use canned whole corn kernels. Read on for a tip to make cream-style corn at home!
Coconut aminos/Soy sauce: You can use soy sauce if you are not intolerant to gluten. Just taste and adjust the salt, since coconut aminos is less salty than soy sauce.
Arrowroot powder/corn starch: Chinese cuisine typically uses corn flour to thicken soups and gravies, but because I try to eat a grain-free diet, I substitute it with arrowroot flour. You can’t tell the difference. You can use cornstarch if you have it on hand.
Egg white: For those white egg ribbons. I tried to achieve it with the whole egg, but after rigorous testing, I succeeded with just the egg white. I share the technique below in the recipe card.
How to Make the Best Pakistani-Style Chicken Corn Soup
Step 1: Start by making the stock. Add the chicken to a pot of filtered water, along with the garlic, vinegar, salt, and pepper. Cover and bring to a boil over medium heat; simmer for about 30 minutes, or until the chicken is cooked through.
Step 2: Prepare the other ingredients. While the chicken cooks, prep the corn, egg, and slurry.
If you’re creaming the corn at home, drain the water from the can into a measuring cup or jug, add 1 cup of corn kernels, and blend. Pulse the mixture in two quick bursts. We want a chunky texture and not a paste. Set aside. Whisk the egg and set it aside.
Next, make a slurry with the arrowroot flour and set that aside.
Step 3: Filter the soup. Once the chicken is cooked, transfer it to another bowl and filter out any scum from the soup.
Once the chicken has cooled enough to handle, debone it and chop the chicken. Take 1 cup for the soup and store the rest for other recipes.
Step 4: Sauté. In a separate medium-sized pot, sauté the chicken in the oil. Add the creamed corn, sauté, and bring to a boil.
Next, add the chicken and corn to the pot of filtered stock.
Step 5: Season & thicken. Add coconut aminos/soy sauce and bring the soup to a rolling boil. Lower the heat to medium-low, stir in the arrowroot or cornstarch slurry (it tends to settle as it sits), and add it to the soup. Let the soup thicken. It takes about 30 seconds to a minute.
Step 6: Add finishing touches. Once it thickens, turn off the heat and add the beaten egg white. Let it sit undisturbed for 20 seconds before stirring. This creates thick egg ribbons, the signature of chicken corn soup.
Garnish with green onions and enjoy.
Pro Tips
- Because I follow a zabiha/halal diet, I make my own chicken stock for this recipe. If you enjoy making broth from scratch, you can also try my homemade chicken yakhni (Pakistani chicken broth) for stews and rice dishes.
- To save time, you can use store-bought stock instead. If you do go that route:
- Add pre-boiled chicken;
- and adjust the salt accordingly, as store-bought stock has more sodium than homemade.
- If you have time, sauté the chicken before adding it to the soup to enhance the flavor.
- If using arrowroot powder, don’t cook it too long, as it will break down. Switch off the heat as soon as the soup thickens.
Pakistani-Style Chicken Corn Soup FAQs
Store this chicken corn soup in an airtight container in the fridge and enjoy it for up to three days. Reheat it gently on the stove, adding a little water if it's too thick to achieve your desired consistency.
You can also freeze it in airtight containers in separate portions. Defrost in the fridge overnight. Heat on the stovetop.
This soup would make an excellent starter with Chicken Teriyaki and low-carb cauliflower fried rice. Add a fresh Thai salad to complete the meal!
Yes, chicken corn soup is healthy and nutrient-rich because it uses chicken, chicken broth, corn, and egg, all wholesome ingredients.
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Chicken Corn Soup (Pakistani Style)
Equipment
Ingredients
Fot the stock
- 1.5 pounds whole chicken or legs and thighs cut into pieces
- 1 tablespoon rice vinegar
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups water
For the soup
- 1 tablespoon oil
- 1 cup canned sweet corn
- 1 cup water * See note
- 1 cup boiled and chopped chicken
- 2 tablespoons soy sauce * See note
- 2 tablespoons corn flour * See note
- 2 tablespoons water
- 1 egg white whisked
For the garnish
- green onion sliced thin
Instructions
For the Stock
- In a medium-sized pot, on medium-high heat, make the stock by cooking the chicken with water, vinegar, minced garlic, salt, and black pepper. Lower the heat to medium, cover the pot, and cook for 30 minutes or till cooked through.
- Meanwhile, if making cream-style corn at home. Add 1 cup canned whole-kernel corn to the jug of an immersion blender. Add the water from the can or 1 cup plain water and blend till smooth and creamy. Set it aside to add to the soup later. Beat an egg and set it aside. Make the arrowroot slurry by whisking the arrowroot starch with water, then set that aside as well.
- Once the stock is ready, shut off the heat, take out the chicken, and debone it. Chop it up, take 1 cup, and set it aside to add to the soup. Store the rest in an airtight container for sandwiches.
For the Soup
- In another medium-sized pot, heat the oil and, once shimmering, add the chopped chicken. Sauté for a minute and add the creamed corn mixture. Bring it to a boil, and then strain the prepared stock into the pot. Lower the heat to medium-low, add the coconut aminos and arrowroot slurry, and let the soup thicken. This should take a minute. Once thick, shut off the heat. Taste test and adjust the seasonings as needed.
- To create egg ribbons in the soup, stir the soup and gently add the beaten egg white. Leave undisturbed. The soup's circular motion will create those familiar egg ribbons. Stir and garnish with green onions, chili sauce, and or chili vinegar, and enjoy!
Notes
- Use the water from the canned corn or plain filtered water.
- Adjust the salt as needed if using soy sauce, as coconut aminos are low-sodium.
- Sautéing the chicken before adding it to the soup will enhance the flavor, so try to do this if you have time.
- If using arrowroot powder instead of corn flour, switch off the heat as soon as the soup thickens. Arrowroot flour tends to break up if heated too long.
Maryam says
So delicious and easy to make. Directions are also very clear. Thank you for sharing this!
Shah Zeeshan says
Thank you so much for your review Maryam! Glad you enjoyed it!
Shah Zeeshan says
My husband loves it when I make this soup! And I love that I can swap out ingredients that don’t suit me.
Jannatul Ferdaus says
Love the recipe. Easy to follow and the taste was delicious
Shah Zeeshan says
So good to hear! Thank you so much for leaving a review Jannatul!