Chicken Corn Soup Pakistani Recipe


Chicken corn soup is a popular Pakistani dish that is loved for its comforting flavors and creamy texture. This soup is a perfect blend of tender chicken, sweet corn, and aromatic spices. It is a hearty and nutritious dish that can be enjoyed as a starter or a light meal. The prep time for this recipe is 10 minutes and the cook time is 30 minutes.


  • 1 cup boneless chicken, boiled and shredded
  • 1 cup sweet corn kernels
  • 4 cups chicken stock
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 green chilies, finely chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons cornflour, dissolved in water
  • 2 tablespoons fresh coriander leaves, chopped
  • 2 tablespoons spring onions, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons cooking oil


  1. In a large pot, heat the cooking oil over medium heat.
  2. Add the chopped onions, minced garlic, grated ginger, and green chilies. Sauté until the onions turn translucent.
  3. Add the shredded chicken and sweet corn kernels to the pot. Stir well to combine.
  4. Pour in the chicken stock and bring the soup to a boil.
  5. Reduce the heat to low and let the soup simmer for about 15 minutes.
  6. In a separate bowl, dissolve the cornflour in water to make a slurry.
  7. Add the cornflour slurry to the soup while stirring continuously. This will help thicken the soup.
  8. Season the soup with black pepper and salt. Adjust the seasoning according to your taste.
  9. Continue to cook the soup for another 5 minutes, stirring occasionally.
  10. Turn off the