This Pakistani-style chicken corn soup recipe features tender chicken, sweet corn, and homemade chicken stock. It’s comfort in a bowl! It’s gluten-free, meal-prep, and freezer-friendly.
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Why you’ll love this recipe
Recipes evolve and take on local flavors as they’re introduced to people. Similarly, Chinese recipes have been adapted in the South Asian region. The cuisine is popularly referred to as Indo-Chinese.
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 a gluten-free, grain-free diet, then you’ll love this authentic Pakistani-style chicken corn soup. And if you prefer to stick to the traditional ingredients, I have those listed as well!
Ingredients & Substitutions
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 as well as leftovers for sandwiches.
Water: Three cups and extra for the slurry.
Garlic: Minced or paste.
Rice vinegar: White vinegar can be used as an alternative.
Salt & pepper: as per measurement or to taste. Many Chinese recipes call for white pepper, but I have used black pepper, and it works just as well.
Corn: Cream-style canned corn adds a smoothness and creaminess to this soup, but it does contain added sugar. If you want to avoid that, use canned whole corn kernels. Read on for a tip to make cream-style corn at home!
Coconut aminos/Soy sauce: Soy sauce can be used if you are not intolerant to gluten. Just make sure to test and adjust the salt, as coconut aminos is less salty than soy sauce.
Arrowroot powder/starch: Typically, corn flour is used to thicken soups and gravies in Chinese cuisine, but because I try to eat a grain-free diet, I substitute it with arrowroot flour. You can’t tell the difference.
Egg white: For those white egg ribbons. I have tried to achieve it with the whole egg, but, after rigorous testing, I’ve had success with just the egg white. I share the technique below in the recipe card.
A note on the stock:
Because I follow a zabiha/halal diet, I make my own stock thus adding to the cook time of this soup. You can shorten the time by getting store-bought stock and using that 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.
How to make the best Pakistani-style chicken corn soup
Start by making the stock. Add the chicken to a pot of filtered water and add the garlic, vinegar, salt, and pepper. Let this boil, covered, on medium heat for about 30 minutes or till the chicken is cooked through.
Prepare the ingredients. While the chicken is cooking, start prepping the other ingredients.
If you’re creaming the corn at home, drain the water from the can into a measuring cup or jug of an immersion blender and add 1 cup of the corn kernels. Pulse the mixture in two quick bursts. We want a chunky texture and not a paste. Set aside. Beat an egg and set that aside as well.
Next, in a small bowl, prepare the arrowroot slurry by adding some water to the arrowroot powder. Mix and set aside.
Debone & chop. Once the chicken is cooked, take it out and debone it. Chop into smaller pieces. Take about 1 cup and set it aside for the soup. The rest can be stored and used in sandwiches, fillings, and wraps over the week.
Saute. In a separate medium-sized pot, saute the chicken in the oil. Add the creamed corn, saute it, and let it come to a boil. Next, strain the prepared stock into the pot with the chicken and corn and increase the heat to high.
Season & thicken. Add coconut aminos/soy sauce and bring the soup to a rolling boil. Lower the heat to medium-low, stir the arrowroot slurry as it tends to settle, and add it to the soup. Let the soup thicken. It takes about 30 seconds to a minute.
Add finishing touches. Once thick, switch off the heat and add the beaten egg white. Leave it undisturbed for 20 seconds before stirring the soup. This will result in thick egg ribbons. Garnish with green onions and enjoy immediately!
Some helpful tips
- Sauteing the chicken before adding it to the soup will enhance the flavor so try and do this if you have time.
- If using arrowroot powder, don’t cook it for too long as it will break up. Switch off the heat as soon as the soup thickens.
Storage Tips
You can store this soup in the fridge in an airtight container 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 separate portions in airtight containers. Defrost in the fridge overnight. Heat on the stove top.
What to pair this soup with
This soup would make an excellent starter with Chicken Teriyaki and Cauliflower Fried Rice. You can add a Thai Salad to complete the meal!
More soups to try
If you try this recipe, I’d appreciate it so much if you would leave a review and rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others decide if they want to make it!
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 coconut aminos/soy sauce * See note
- 2 tablespoons arrowroot powder/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 let the chicken 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 that aside as well. Make the arrowroot slurry by whisking the arrowroot starch with water, and 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, add the oil and once shimmering, add the chopped chicken. Saute for a minute and add the creamed corn mixture. Let it come 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 to the pot. Leave undisturbed. The circular motion of the soup will create those familiar egg ribbons. 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!