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Chicken Corn Soup

The Quirky Foodster Team

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6
Servings

Ingredients

  • Chicken breast, cooked and shredded — 500 g (1 lb 2 oz)
  • Sweet corn kernels — 150 g (5 oz)
  • Chicken stock — 1.4 L (48 fl oz)
  • Cornstarch, mixed with water — 2 tbsp
  • Eggs, beaten — 2
  • Soy sauce — 1 tbsp
  • Salt and white pepper — to taste
  • Chopped spring onion, to garnish

Method

  1. Bring the stock to a simmer in a large pot.
  2. Add the shredded chicken and corn, and simmer for 8–10 minutes.
  3. Stir in the soy sauce and season with salt and white pepper.
  4. Whisk in the cornstarch slurry, stirring constantly until the soup thickens slightly.
  5. Slowly drizzle in the beaten egg while stirring gently, creating thin egg ribbons.
  6. Garnish with chopped spring onion before serving hot.

Introduction: A comforting, lightly thickened soup with shredded chicken and sweet corn, a beloved starter reflecting Pakistan's Chinese culinary influence.

Cultural Background: Chicken corn soup has become a well-loved fixture of Pakistani restaurant menus and home cooking, reflecting the country's embrace of Chinese-style cooking techniques adapted to local tastes.

Tips: Drizzle the egg in slowly while stirring gently to create fine, delicate egg ribbons rather than clumps. Adjust the cornstarch slurry quantity for a thinner or thicker soup to taste.

Variations: Add a little chilli sauce or vinegar for a spicier, tangier version. Use shredded vegetables in place of chicken for a vegetarian version.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over medium heat until warmed through.

FAQs:

Q: Why is this soup thickened with cornstarch?

A: It gives the soup its characteristic light, glossy, slightly thick texture typical of Chinese-influenced soups.

Q: Is this soup spicy?

A: No, it's mild by default, with heat and tang typically added separately with chilli sauce or vinegar at the table.

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