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Handiہانڈیاردو
Desi Chinese

Chicken Corn Soup Recipe

چکن کارن سوپ بنانے کا طریقہ

The Pakistani winter favourite: thick chicken stock with shredded chicken and sweetcorn, silky egg ribbons, and chilli vinegar and soy at the table.
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Illustration of Chicken Corn Soup

Prep

15 min

Cook

55 min

Total

1 hr 10 min

Serves

6

Difficulty

Easy

Spice

Mild

Chicken corn soup is sold from steaming carts on every street corner in Pakistan once the weather turns cold, and it starts nearly every Chinese meal at home. A proper version begins with a real stock made from chicken on the bone; the meat is then shredded back into the pot with sweetcorn, thickened with cornflour and finished with beaten egg drizzled in to form soft ribbons. Everyone adjusts their own bowl with chilli vinegar, soy and chilli sauce.

Ingredients

6 servings

For 6 servings

Measures

Stock

Soup

At the table

Method

  1. Put the chicken, water, onion, garlic, ginger, peppercorns and salt in a large pot. Bring to a boil, skim off the scum, then simmer partly covered until the chicken is very tender.

    ⏱ 35 min

  2. Strain the stock; you should have about 7 cups. Pull the chicken off the bones and shred it finely with two forks.

  3. Return the stock to the pot with the shredded chicken, both the whole and blended corn, salt, white pepper and sugar. Bring to a boil and simmer for 5 minutes.

    ⏱ 5 min

  4. Stir the cornflour slurry and pour it in slowly while stirring constantly. Simmer until the soup is thick and glossy.

    ⏱ 3 min

  5. Turn the heat to low. Stir the soup in one direction to make a slow whirlpool and pour the beaten eggs in a thin stream so they set into silky ribbons. Stop stirring and let it sit for 30 seconds.

    ⏱ 1 min

  6. Ladle into bowls and serve with the chilli vinegar, soy sauce and chilli sauce so everyone can season their own.

Tips for the best result

  • Tinned cream-style corn gives the thick, street-cart texture; use one 400 g tin in place of the blended corn.
  • Make the stock a day ahead and refrigerate; lift off the fat that sets on top for a cleaner soup.

Common mistakes

  • Stirring hard after adding the egg. The ribbons break into cloudy specks; pour slowly and then leave it alone.
  • Using stock cubes instead of real stock. The soup tastes salty and thin rather than chicken-rich.

How to serve

Serve piping hot as a starter before fried rice and manchurian, or on its own on a cold evening.

Storing and reheating

Keeps 3 days in the fridge. It thickens when cold; reheat with a splash of water or stock. Freezes for 1 month, though the egg turns slightly spongy.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
305kcal
Protein
21g
Fat
15g
Carbs
22g
Fibre
1.9g
Sodium
1750mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 63

Whole dish ≈ Rs 380 · 57% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Chicken Corn Soup: questions people ask

How do I make chicken corn soup thick like the street carts?

Blend half the corn or use cream-style corn, and add enough cornflour slurry for the soup to coat a spoon. Some vendors also add a little egg white beaten with cornflour.

Why did my soup go thin after a while?

Cornflour thickening can loosen if the soup boils hard for a long time or if lots of vinegar is stirred into the whole pot. Add vinegar to individual bowls and reheat gently.

Serve it with, and similar recipes

All desi Chinese recipes

Read this recipe in Urdu: چکن کارن سوپ بنانے کا طریقہ

https://handi.danixsoft.com/recipes/chicken-corn-soup · Handi, DanixSoft