Chicken Corn Soup

Winters are here, well, sort of.

Its not that cold yet, but there is slight coolness in the air at night.

Soups are considered comfort food all around the world, even in our country, they are not a very Pakistani tradition but many of the people like to cozy up in winters with a big bowl of soup !

Chicken corn soup and Hot & sour soup are the most famous variety.

I'd be sharing the recipe of chicken corn soup today

You'll need

About 100-150 grams of chicken (bone-in would be better)

1/2 cup of corn (i used canned sweet corn, which i crushed a bit)

2-3 cloves of Garlic

5-6 cloves (Laung, as we call it in Urdu)

1 Bay leaf (Taiz Pata)

Salt to taste

1/4 tsp of freshly ground Black pepper
1/4 tsp white pepper
4-5 tbsp of Corn flour
1 egg
Chili sauce, soy sauce and vinegar as desired

Mix Corn flour with 1/4 cup of water. Keep aside.

Add chicken, garlic cloves, bay leaf and cloves to 5-6 cups of water. Cook for about 30 minutes of low flame to make a flavourful stock.

Take out the chicken and everything else. Shred the chicken.

Return the stock to the same pan.

Add corn, shredded chicken, salt, black pepper and white pepper.

Bring to boil. Than add corn flour mixed with water to thicken it to your liking.

Add beaten egg, stirring constantly.

Bring to a boil.

Take out.

Sprinkle with Chili sauce, soy sauce and chilies dipped in vinegar.

Serve !!