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Chicken Corn Soup (Pakistani)

Name: Chicken Corn Soup (Pakistani)
Prep time: 600 s
Cook time: 2100 s
Total time: 3300 s
Yield: 6
Ingredients: 250 grams Chicken stewing light meat meat only raw; 1/2 teaspoon Garlic raw; 1 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 250 grams Beverages water tap well; 1 tablespoon Oil olive salad or cooking; 1 cup Corn sweet yellow canned no salt added solids and liquids; 250 grams Beverages water tap well; 1 cup Chicken stewing meat only cooked stewed; 2 tablespoons Soy sauce made from soy (tamari); 30 grams Arrowroot flour; 50 grams Egg white raw fresh; 25 grams Onions spring or scallions (includes tops and bulb) raw

55'

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A flavorful Pakistani-style chicken corn soup made with a homemade chicken stock, sweet corn, and garnished with green onions. The soup is thickened with arrowroot slurry and features delicate egg ribbons.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Soup

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Chicken, stewing, light meat, meat only, raw

250 grams Chicken, stewing, light meat, meat only, raw

Garlic, raw

1/2 teaspoon Garlic, raw

Salt, table

1 1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Beverages, water, tap, well

250 grams Beverages, water, tap, well

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Corn, sweet, yellow, canned, no salt added, solids and liquids

1 cup Corn, sweet, yellow, canned, no salt added, solids and liquids

Beverages, water, tap, well

250 grams Beverages, water, tap, well

Chicken, stewing, meat only, cooked, stewed

1 cup Chicken, stewing, meat only, cooked, stewed

Soy sauce made from soy (tamari)

2 tablespoons Soy sauce made from soy (tamari)

Arrowroot flour

30 grams Arrowroot flour

Egg, white, raw, fresh

50 grams Egg, white, raw, fresh

Onions, spring or scallions (includes tops and bulb), raw

25 grams Onions, spring or scallions (includes tops and bulb), raw

Chicken Corn Soup (Pakistani)

Nutri value

Go to instructions

Instructions

5 Steps

55'

Total

10'

Preparation

35'

Cooking

Waiting

Step by step

1 of 5

30'

Step 1

For the Stock
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 let the chicken cook for 30 minutes or till cooked through.

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2 of 5

10'

Step 2

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 that aside as well.
Make the arrowroot slurry by whisking the arrowroot starch with water, and set that aside as well.

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3 of 5

Step 3

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.

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4 of 5

Step 4

For the Soup
In another medium-sized pot, add the oil and once shimmering, add the chopped chicken. Saute for a minute and add the creamed corn mixture. Let it come 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.

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5 of 5

Step 5

To create egg ribbons in the soup, stir the soup, and gently add the beaten egg white to the pot. Leave undisturbed. The circular motion of the soup will create those familiar egg ribbons. Garnish with green onions, chili sauce, and or chili vinegar, and enjoy!

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