Chicken Corn Soup Recipe
It’s bliss in winter to have a warm sip of ‘chicken corn soup recipe’ in Pakistani fashion (چکن کارن ). It’s a well-known Pakistani street food recipe for winter that people like to have. Here, I am creating a Pakistani model of Chinese chicken corn soup recipe little by little so that you may without difficulty make it in a domestic kitchen. Watch the Urdu recipe video to follow the fast steps.
What is a chicken corn soup recipe?
It’s a Chinese heat soup cooked in Pakistani fashion in shredded chicken stock with the drizzle of egg drops and the addition of soya sauce and vinegar chilies that make it extraordinarily scrumptious on each sip. It’s a short soup recipe that you may without difficulty put together at domestic.
After warm and bitter meals, I like to make versions of chicken corn soup recipe. My own circle of relatives loves it, so I from time to time make it at domestic via way of means of performing some versions. In this recipe, you may get a flavor this is flawlessly best for Pakistani flavor buds.
Hot, bitter, and tangy corn soup is a first-class mixture of people living in South Asia, particularly Pakistani, Indian, and Bengali people who like to have this fashion of soup on their table and make a chicken corn soup recipe.
- Chicken Stock – 1 liter
- Chicken – ½ Cup Shredded
- Corn – 1 Cup
- Corn flour – 1 cup paste with water
- Salt – To flavor
- Black Pepper – To flavor
- Garlic – 1 Tsp
- Dark Soya sauce – 2 Tsp
- Vinegar – 1 Tbsp
- Eggs – 2 Beaten
- Take 1 liter of water in a pan.
- Add chicken with bone in it.
- Season with salt and black pepper.
- Add grated garlic.
- Cover the pan for 30 minutes.
- After 30 minutes, the chicken stock might be ready.
- Remove the chicken and shred it.
- Strain the stock.
- Now in a pan, add chicken stock.
- Add shredded chicken
- Boil the stock.
- Now add corns.
- Season with salt and black pepper.
- Add vinegar as in step with your flavor
- Simmer for 5 to 10 minutes.
- Now gradually add the cornflour combination to the pan.
- Stir constantly to make a smooth texture of the soup.
- Note the soup consistency to display the addition of cornflour.
- Then add dark soya sauce.
- Mix it well.
- Now take 2 eggs and beat well.
- Add the eggs to the recent and boiling soup and stir constantly for some seconds to create a really perfect soup texture.
- Now the soup is prepared to serve
HOW TO SERVE?
The first-class serving of chicken soup comes with vinegar chilies, chili sauce, and darkish soya sauce. You can serve this in small bowls along with the massive bowl of chicken corn soup recipe.
CAN WE REHEAT THE SOUP?
Yes, you may reheat the soup sometimes. If it receives thick, then you may add a little water to manipulate the consistency. Reheat on medium heat till it receives hot and boiling.
TIPS TO MAKE PERFECT SOUP
To make a delectable and ideal corn soup, you want to comply with some rules:
- make certain it needs to now no longer be too thick or skinny also,
- the color of the soup is likewise important.
- Pressure the chicken stock earlier than including it inside the soup to make a clean texture.
- Be careful to feature the proper amount of cornflour in soup to create the best texture.
- soya sauce is already salt many of my Pakistani readers have sent me a query to proportion the recipe for chicken corn soup recipe (chicken corn soup recipe kaisay banta hai) so right here I am supplying you with my first-class recipe in order to honestly add a distinction for your dining.
- Winter season is nearly approaching, so it’d be fantastic to serve this hot soup on y so hold in thoughts whilst including salt to the soup.
- The addition of vinegar could make the soup bitter in flavor, so add it consistent with your flavor.
- Constantly stir the pan for some seconds whilst adding egg drops in any other case the egg will clutter.
- Your own circle of relatives to hold the heat from cold winter vibes. Best for the children as they’ll have chicken stock in order to clean them from internal and eggs will add protein to their diet. Recommended for wintry weather. Watch the recipe video and proportion it with your friends and family.
HOW LONG CAN WE USE THE SOUP?
If the soup is in form of chicken stock then you may refrigerate it for 1 or 2 weeks, however when you have brought eggs in stock then attempt to eat inside 2 days.
SERVE AND ENJOY
You must try this delicious and very tasty chicken corn soup recipe it never disappoints you on making this. Serve and enjoy with your friends and family members. It’s the perfect soup to take any time and enjoy it. What do you say about this delicious chicken corn soup recipe?