I have a thing for age-old remedies.
I just posted about turmeric milk, and how it’s gaining popularity in the west. Another staple that gained hype in recent years is ‘bone broth’, or simply put, plain old stock. There have been studies that prove that chicken broth does indeed help relieve symptoms of a cold. But who needs studies to prove it? If you’ve had a bowl of hot chicken soup during a cold, you know how it makes you feel.
By the way, whenever you have a cold or even a slight disturbance in your overall health, doesn’t it remind you how great of a blessing good health is? When we’re healthy, we kind of forget the misery even a minor cold can bring us. That’s why it’s so important to feed ourselves nourishing and healing foods…like this chicken and corn soup.
This recipe uses bone-in chicken to make a stock, and the stock is then thickened with a potato. You can leave out the potato and use cornstarch as well, but the potato adds a layer of creaminess without the use of cornstarch. I’ve done it both ways and loved the results.
You’ll notice this is similar to my Bok Choy and Chicken Noodle Soup recipe, in that I take a Chinese recipe and give it a Pakistani kick. Hiyaaa!
It's sweater season! And unfortunately also flu season. Keep warm with this delicious soup. This recipe offers a Pakistani twist on the classic Chinese chicken and corn soup.
- 3-4 pieces of chicken (bone-in)
- 1 potato, peeled and cubed
- 1 green chili
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 1/2 cups of water
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cups additional chicken broth or stock
- 1/2 cup sweet corn, roughly crushed
- 2 tsp soy sauce
- 1 tsp ginger, crushed
- 3-4 garlic cloves, crushed
- 1 egg, lightly whisked
- pinch white pepper
- lemon juice (optional, for garnish)
- 3 tbsp sliced green onions or 2 tbsp chopped cilantro, (optional, for garnish)
- 2 tsp sesame oil (optional)
- In a medium sized pan, bring water, chicken, green chili, salt and pepper to a boil on medium high heat. Once it comes to a boil, reduce the heat to low and cover. Let it cook for 15-20 minutes or until chicken is tender.
- Remove the chicken pieces and add in chopped potatoes. Raise the heat to medium-high, once it comes to a boil, lower the heat. Let the potatoes cook uncovered for about 10-15 minutes. Meanwhile, shred the chicken. It should come to about a heaped cup of shredded chicken.
- Blend the potatoes with the remaining water in a high-speed blender or food processor.
- In a dutch oven or stock pot, melt butter over medium heat and add the chopped onion. Sauté until lightly golden and add garlic and ginger. Continue to sauté until the raw smell disappears. Add the chicken broth, blended potato stock mixture, corn, shredded chicken and soy sauce. Add a pinch of white pepper.
- Turn off the heat. Slowly add in the egg while stirring so that it forms ribbon-like threads. Add the sesame oil, green onions or cilantro. Taste and adjust seasoning. Serve hot.