Chicken Corn Soup - Chefling TalesChefling Tales

Chicken Corn Soup- Pakistani’s favorite soup

January 19, 2013

Ok so who doesn’t like chicken corn soup? I think for Pakistani’s this is the most favorite soup ever. One of the few chinese recipes adapted early in Pakistani Kitchens. For some thats the only kind of soup (well hot and sour soup too) You will find this soup selling on thela (street vendirs), on roll-paratha shops, or cooked at home, as soon as winters hit Pakistan. Well, i love this soup- I can have this soup from any where (yes from street vendors too!) at any time in winters. There is no limit to the number of bowls i will eat. There is no stopping me. I have had corn flour lumps in name of chicken corn soup as well.

Chicken Corn Soup

The best part oh having this soup for some are the condiments with it that vinegar red chilli paste, vinegar with diced green chilli and of course soya sauce. All used to to kill just the salt and pepper Chinese taste and make it spicy and tangy like Pakistanis flavor.

It is also one of the much requested recipe since i started chefling tales :p.

I truly believe that a perfect and flavourful broth is the key to a good chicken corn soup. I add loads of vegetables to make perfect broth. If you don’t want to put in vegetables, just make a clear soup using water , chicken, salt and pepper and add corn etc.

Recipe: Chicken Corn Soup

Ingredients

For broth

Chicken 1/2 kg (you can use the neck, wings pieces and some thigh pieces for meat)
One Whole Carrot ( medium)
1/4 piece cabbage (optional)
One Spring onion (whole-cleaned from the end)
7-8 whole black pepper
1 cob of boiled corn (optional)
2-3 garlic pieces
Salt to taste 1-2 tsp
4 glasses of water

For soup

Soya Sauce
1 can corns (or fresh corns from the challe wala- corn vendor)
Vinegar
Pepper
2 eggs -beaten
3-4 tbsp Corn Flour

Instructions

Take a deep pan and add all ingredients listed for broth in it.
Let it simmer for half an hour to 45 minutes.
Once the broth looks like broth i.e. it has opaquish color to it and while tasting you can taste different flavors. It will be almost half to initial quantity of water added.
Sieve and separate the broth from the rest of the ingredients.
Pour back the broth in the deep pan.
Add shredded chicken to the broth.
Take corns, roughly blend half of the quantity of corns. Add both the blended corns and whole corns into the pan.
Let it cook for 5 minutes till all flavours combines (like captain planet!)
Now slow down the heat and add the beaten eggs- throwing it in the broth from a height.
Stir in till the eggs are mixed well and cooked.
Time to check the flavour level- check if you want to add soya sauce, vinegar, salt or pepper. Adjust to taste. I would suggest just add a little of soya sauce and vinegar and add more once the soup is served. Ensure salt and pepper are right.
Now to the most hated part- mix corn flour in water and pour slowly into the soup. Add two tablespoon mixed with water initially. Make sure you keep stirring in so no lumps are formed. If you feel the soup has thickened a bit. Your soup is ready.
If it hasn’t thickened add about 1 tbsp more of corn flour dissolved in water. Add slowly and make sure the soup doesn’t get too thick. it should still be runny (a little slow runny) in consistency.