Chicken Corn Soup (Pakistani Style)

5 from 2 votes

This Pakistani-style chicken corn soup recipe features tender chicken, sweet corn, and homemade chicken stock. It's comfort in a bowl!

Prep Time8

Cook Time40

Total Time48

Course: Soup

Cuisine: Chinese

Diet: Gluten Free, Halal

Servings: people

Calories: 318kcal

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.

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!

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.