Chicken Corn Soup Recipe Pakistani


Chicken corn soup is a popular and comforting dish in Pakistani cuisine. It is a delicious combination of tender chicken, sweet corn, and aromatic spices. This soup is perfect for chilly evenings or when you're feeling under the weather. It is easy to make and can be enjoyed as a starter or a light meal.

Prep time: 15 minutes Cook time: 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 tablespoon cornflour, dissolved in water
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon black pepper
  • 1 teaspoon salt, or to taste
  • 2 tablespoons fresh coriander leaves, chopped
  • 2 eggs, beaten


  1. In a large pot, heat some oil and sauté the chopped onion, garlic, ginger, and green chilies until fragrant.
  2. Add the shredded chicken and sweet corn kernels to the pot and mix well.
  3. Pour in the chicken stock and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
  4. In a separate bowl, dissolve the cornflour in water to make a slurry.
  5. Add the cornflour slurry, soy sauce, vinegar, black pepper, and salt to the soup. Stir well to combine.
  6. Continue cooking the soup on low heat for another 10 minutes, stirring occasionally.
  7. Slowly pour in the beaten eggs while stirring the soup gently. This will create egg ribbons.
  8. Finally, add the fresh coriander leaves and give it a final stir.