Sweet Corn Chicken Soup

Ingredients for Sweet Corn Chicken Soup:

Makes 4 bowls of soup (250 ml each)

For Chicken Stock:

  • Chicken pieces, mix of boneless & bone-in pieces – 350 gms
  • Water- 1 litre
  • Small onion, quartered- 1
  • Crushed garlic- 4
  • Bay leaf- 2
  • Peppercorns- 10
  • Salt- 1/2 tsp
  • Shredded boiled chicken- 1.5 cups
  • Corn kernels- 1 cup
  • Sweet corn paste- 5 tbsp
  • Egg whites- 2
  • Spring onion greens- 2 tbsp
  • Salt- 3/4 tsp
  • Pepper powder- 1/2 tsp
  • Cornflour slurry- 3 tbsp cornflour in 3 tbsp water


  1. Take a pan and add all the items for the chicken stock. Mix and bring it to boil. Lower the heat and cover & cook on low heat for 30 mins.
  2. Strain the chicken stock, remove the chicken pieces and shred the chicken into small pieces.
  3. Take a pan and boil the fresh sweet corn for 15 mins. Remove, allow it to cool and remove the corn kernels.
  4. Take half of it in a blender and blend it into a paste by adding 1/2 cup water.
  5. Take out whites of 2 eggs and set aside.
  6. Chop the spring onion greens.


  1. Add the strained chicken stock into a saucepan and bring it to a boil.
  2. Lower the heat and add the sweet corn paste, shredded boiled chicken and the corn kernels. Mix it well and add the salt & white pepper powder.
  3. Cover & cook on low heat for 6-7 mins till the sweet corn paste is cooked.
  4. Add the corn slurry, mix it in and cook on low heat for 2 mins.
  5. Add the spring onion greens and give a mix.
  6. Lastly add the egg whites slowly stirring constantly to scramble the egg whites. Stir in for a minute to form thin strings.
  7. Cook on low heat for 2 more mins. Serve hot.

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