Chicken Corn Soup Recipe (By Zubaida Tariq)

Zubaida Tariq was a great chef. She passed away today. May she will be in a higher place in heavens. We will never forget her and all her tips and recipes. Here is a chicken corn soup recipe by her.

I love soups and I can have them even in summers. Soups are healthy meal and I love to try different kinds of soups.

Ingredients Of Corn Soup

  • 4 chicken fillet, boiled and shredded
  • 1 kg of chicken bones
  • 1 tin cream-style corn
  • 2 eggs
  • 1 tsp. white pepper powder
  • 1 tsp. sugar
  • 1 tsp. sesame oil
  • 1 tbsp. chicken flour
  • 3-4 tbsp. cornflour
  • Salt to taste

For Stock

  • 1 bay leaf
  • 4 cloves garlic
  • 6 whole black pepper

Method Of Chicken Corn Soup

  • Wash the chicken bones and boil them in 3 cups of water along with black pepper, garlic cloves, and bay leaf. When cooked fully then strain the stock.
  • In a saucepan boil together stock and corn. Add shredded chicken, salt, sugar, and white pepper powder.
  • Mix cornflour and chicken flour in water and stir in the soup. Stirring continually to avoid lumps.
  • When the soup thickens turn off the flame. After 5 minutes beat the eggs into the soup. Heat 1 tbsp of sesame oil and pour into soup.
  • Serve hot with chili sauce, vinegar and soya sauce.

4 thoughts on “Chicken Corn Soup Recipe (By Zubaida Tariq)”

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top