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Restaurant Style Chicken Corn Soup

By Alishba Hamza

Restaurant Style Chicken Corn Soup
Non-Veg
  • Serving: 6
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Ready in: 35 minutes

Warm, comforting, and packed with flavor, this restaurant style chicken corn soup tastes just like your favorite eatery! Made with chicken, sweet corn, and silky egg ribbons, thickened to perfection with cornflour slurry, this soup is a winter essential. Serve it with soy sauce, chili sauce, and vinegar for that authentic restaurant touch.

Ingredients
Step by step method
Step 1

In a pot, add water, chicken, and sweet corn. Bring to a boil and cook until chicken is tender.

Step 2

Add chicken powder, salt, and black pepper, mix well.

Step 3

Slowly add the cornflour slurry, stirring continuously until the soup thickens.

Step 4

Beat the eggs, then drizzle slowly into the soup while stirring to create silky ribbons.

Step 5

Add a pinch of yellow food color for that authentic restaurant-style hue.

Step 6

Serve hot with soy sauce, chili sauce, and vinegar on the side.

Tips & variations
  • For extra flavor, add a dash of white pepper.
  • Blend half the corn for a creamier texture.
  • Always add the egg slowly while stirring to avoid clumping.

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Measurements
  • 1 cup = 250 ml

  • 1/2 cup = 125 ml

  • 1/3 cup = 83 ml

  • 1/4 cup = 62 ml

  • 1 Pinch = 1/8 Teaspoon
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