Go Back
+ servings
Print Pin
5 from 1 vote

Chicken corn soup

Try few different condiments with this soup and you'll like the twist.
Course Soup
Cuisine Pakistani
Keyword chicken corn soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 small bowls
Calories 70kcal


For Chicken stock

  • ½ chicken breast with chicken bony parts like necks, wings
  • 1.5 liter water
  • 2 tablespoon ginger garlic paste
  • 4-5 pepper corns

For Chicken corn Soup

  • 1 tin sweet corn or 1 cup ( whole or cream style)
  • ¾ cup corn flour or more if required
  • 1 cup water
  • ½ chicken cube or ½ tablespoon chicken powder
  • 2 eggs, lightly beaten
  • salt to taste


  • 2-3 green chilies, thinly sliced
  • 1 teaspoon red chili powder
  • 2 teaspoon soy sauce
  • 5 teaspoon vinegar
  • pepper to taste
  • 3 small bowls

Optional Accompaniments

  • slims chips
  • hard boiled eggs, sliced
  • papri
  • Ginger Julienne slices


Making chicken stock

  • Add all ingredient of chicken stock in a large pot and cook for 1 hour on medium low flame. Or pressure cook for 15 minutes.

Prepping condiments

  • While stock is getting ready. Take green chilies in a small bowl and add 3 tablespoons of vinegar.
  • Take red chili powder in small bowl and add 2 tablespoon of vinegar. Fill the third bowl with soy sauce. Condiments are ready set aside with salt and pepper bottles.

Making soup

  • Open a tin of corn and blend the corns with the water by only 2-3 pulses.Set aside. Do not make a paste, we want a gritty mixture.( This step is not required if using cream style corn tin)
  • Mix cornflour with water and set aside.
  • When the chicken stock is ready. Strain the soup.
  • Separate bone from meat and shred the meat lightly with fork.
  • Heat chicken stock on medium heat and add half of shredded chicken, blended corns, chicken cubes or powder.
  • Add more 2-3 cup water if you want to make more soup.
  • Bring soup to boil and add cornflour mixture with constant stirring. (Add half cornflour mixture first and bring to boil and check consistency. Add more cornflour mixture if required).
  • Now pour eggs in a thin stream while constantly stirring the soup. Make sure the soup is very hot.
  • Adjust salt and serve hot with condiments and accompaniments. Also add remaining half of shredded chicken on individual  servings.


Calories: 70kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 186mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg