Chicken Corn Soup

Name: Chicken Corn Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 1 L chicken stock; 200 g sweet corn; 200 g shredded chicken; 1 egg; 1 tbsp cornflour; 1 tsp white pepper; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Chicken Corn Soup has found its place in Pakistani-Chinese cafés, where it's prepared with an instinctive hand for salt and a love for rich flavors. This home version captures that essence, made with care and shared around the family table. It's a comforting dish often enjoyed during the cooler months, offering warmth and nourishment as much as it does flavor.

Expect a silky texture, with sweet corn kernels punctuating the savory depth of chicken stock. The egg, gently stirred in, adds a velvety finish, while a hint of white pepper provides just enough heat. This is a soup that invites you to savor each spoonful, with its balance of simplicity and satisfaction.

Ingredients

1 Lchicken stock
200 gsweet corn
200 gshredded chicken
1egg
1 tbspcornflour
1 tspwhite pepper
to tastefine sea salt

Method

Begin by placing a large pot on medium heat and pour in 1 liter of chicken stock. This will be the fragrant base for your Chicken Corn Soup. Allow the stock to heat until it starts to gently steam, which will help meld the flavors of the soup.
Once the stock is steaming, add 200 grams of sweet corn to the pot. Stir gently to ensure the corn is evenly distributed in the stock. This will allow the corn to start releasing its sweetness into the soup.
Next, add 200 grams of shredded chicken to the pot. Stir to combine with the corn and stock, ensuring the chicken is fully immersed. The chicken should be pre-cooked and shredded, so it will only need to heat through and absorb the flavors of the soup.
In a small bowl, mix 1 tablespoon of cornflour with a little cold water to create a smooth slurry. Slowly pour this into the pot while stirring continuously. This will thicken the soup slightly, giving it a silky texture. Continue stirring until the soup reaches your desired consistency.
Crack 1 egg into a separate bowl and beat it lightly. Slowly drizzle the beaten egg into the simmering soup while stirring in a circular motion. This will create delicate egg ribbons throughout the soup, adding both texture and flavor.
Season the soup with 1 teaspoon of white pepper and fine sea salt to taste. Stir well and allow the soup to simmer for a few more minutes. The white pepper will add a subtle heat, while the salt enhances all the flavors.
Taste the soup and adjust the seasoning if necessary. Once satisfied with the flavor, remove the pot from heat. Serve the Chicken Corn Soup hot, garnished with fresh herbs or a drizzle of sesame oil if desired, and enjoy it as a comforting meal.