Winters are here and everyone is looking forward to the holidays. This soup recipe is perfect for the holiday season. In this cold weather, we all need something warm and cozy to eat. What could be the best option other than soup?
I love winters, and as soon as I felt a little cold I just had the first soup of this season.
This Chicken corn soup is my and my family’s absolute favorite. Everyone absolutely loves this soup.
Today I am going to share a recipe for this chicken corn soup which is so easy to make. Just a few ingredients and a little bit of effort but absolutely worth it.
What you need to prepare Pakistani style Chicken Corn soup
- Chicken Stock – 2 liters (about 9 cups)
- Boneless chicken – 1 lb (Black meat or white meat, It is absolutely your choice. I personally like leg and thigh boneless).
- Canned sweet kernel corns – 1 small can
- Cornstarch for thickening – about ¾ of a cup
- Salt to taste
- Black pepper – 1 tsp
- White pepper– 1 tsp
- Eggs – 2
- Vegetable oil – about 3 tbsp.
- Soy sauce – 3 tbsp.
- Vinegar – 2 tbsp.
- Oyster sauce – 2 tbsp. (optional)
- Chinese salt (optional – to taste)
- Green jalapeno peppers
- Chicken cube or chicken powder ( Optional – using either of them will have much better taste)
Chicken Corn Soup Preparation
Prepare chicken stock. Take a few chicken leg quarter bones and add about 3 liters of water in a big pot. Add 2 cloves of garlic and half onion. and let it boil and simmer on medium heat until you are left with just 2 liters of chicken stock. It will take at least an hour until you get a nice chicken stock.
If you have a ready-made chicken stock that should work too. I have never used a ready-made chicken stock myself.
For faith restrictions, you can make your own stock using halal chicken. However, those who do not follow kosher or halal may use any store-bought chicken stock instead of making it from scratch.
How to marinate chicken for Pakistani-style chicken corn soup?
Cut chicken boneless into tiny pieces. You can hammer it too.
Transfer these chicken pieces into a bowl and marinate.
Add a teaspoon of vinegar, a teaspoon of soy sauce, salt, black pepper, white pepper, and a pinch of crushed red peppers (optional). I like it a little spicy so I add red peppers. It is totally fine to skip if you don’t eat too much spicy food. Add a teaspoon of cornstarch and a teaspoon of oil. Mix everything in the chicken and let it sit for at least 30 minutes.
Now the rest of the process is pretty quick.
Stir-fry chicken in 2 to 3 tbsp. of vegetable oil. When chicken is done in about 5 to 7 minutes, add corns (I drain canned corns water- you can add water if you like or else you can blend it a little and then add. It is totally a personal preference).
Stir fry a little more and add chicken stock thoroughly drained. Add whole green jalapeno peppers without any cut. Add all spices, salt and peppers, vinegar, soy sauce, and oyster sauce. Let it come to a boil.
Now add cornstarch mixed in water. Make sure there are no lumps in the mixture. Gradually add in a soup pot and stir continuously. The soup pot should be on medium flame (heat). Stir cautiously so the soup does not become lumpy. Adjust soup thickness as per your taste.
Before you add eggs, if you feel soup has lumps of chicken and corn, the best thing is to use a hand blender, give two quick pulses so it has a nice consistency.
Using a hand blender is totally optional. You can chop cooked chicken into small pieces if you like, and also you can chop sweet corns too. Keep in mind, this is just about your personal preference. The taste will be the same either way. It is more about the look.
Now add two beaten eggs (you can skip egg yolks if you prefer to avoid yolks because of health concerns).
Constantly mix egg mixture while pouring down in the soup pot with the help of a fork. So that eggs are spread evenly.
Let everything cook well and serve hot.
Preparation time is 30 mins excluding chicken stock preparation and marinade time. You can prepare stock and marination ahead of time. This quantity is going to serve about 9 people.
This is my favorite soup. Comment and let me know if you like the recipe. I hope you enjoy this soup as much as I do.
How to make Chicken corn soup in an Instant pot?
When it comes to making Pakistani-style chicken corn soup, it takes a little spice kick to make it different from other styles of making soup.
I have followed the same recipe several times now in an instant pot.
All you have to do it. Make a chicken stock first in an instant pot. Chicken legs with preferably no meat. Remove all the meat and marinate it as mentioned in the marination process.
Add chicken bones and one-half onion, 3 to 4 pieces of garlic cloves, salt, and black pepper(optional).
Pressure cook for 20 to 25 minutes depending on the quantity of chicken broth you are preparing.
Once you are done with Natural pressure release. Remove all the bones and veggies using a strainer. Or strain the whole chicken stock in a jar.
Stir fry marinated chicken as mentioned in the recipe directly in an instant pot. add chicken corns and now add chicken stock and let it cook.
Another option is, if you do not want to remove chicken stock from an instant pot, just carefully remove all the material from the prepared chicken stock.
Fry boneless chicken in a separate pan and add to the stock. Follow what you find an easy way to do it.