Chicken Corn Soup Recipe in Urdu

Chicken Corn Soup Recipe in Urdu

 Ajza aur Mikdaar

1. Murghi 500 gram
2. Corn flour 5 khanay kay chamach
3. Namak Hasb-e-zaiqa
4. Anday 2
5. Hari mirchain 6
6. Safaid sirka 1 cup
7. Kali mirchain Hasb-e-zaiqa
8. Ajini moto(chinese salt)Hasb-e-zaiqa
9. Chilli sauce
10. Challi ka danay (sweet corns)5 khanay kay chamach
11. Soya sauce

Bananay ka Tareeqa

Murghi ko boil karlain 1Ghanty tak  jab boil hojaey tou chotay chotay reshay kar lain or jis pani may boil kia ho usi paani may murghi chotay kiay huay reshay daalein or chinese salt kaali mirchain challi kay danay daal kar achi tarhaan chamach chalaeen or  1 bowl may cornflour may paani daal kar mix krain or soup may ahista ahista daaltay jaen or 2 anday phaint kar daalein or chamach chalaty rahain jab soup thora thick hojaey tou choolha band kardain ap ka  soup tayar hay.

Serving

1 cup may sirka  or hari mirchain bareek kaat kar daal dain chilli sauce soya sauce or in sab items kay saath soup serve krein.

Also Visit
Chicken Corn Soup Recipe in English
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Chicken Corn Soup History: Origin, Evolution, and Global Appeal

Chicken corn soup is a comforting and nutritious dish enjoyed across many cultures. Known for its light texture, sweet corn flavor, and tender chicken, this soup is especially popular in China, Pakistan, and South Asia. The history of chicken corn soup reflects a blend of ancient culinary traditions and modern adaptations.

Origin of Chicken Corn Soup

The origins of chicken corn soup can be traced back to Chinese cuisine, where soups have been a fundamental part of meals for thousands of years. Corn was introduced to China after the 16th century, following global trade routes from the Americas.

Chinese cooks began combining corn, chicken stock, and eggs to create light, nourishing soups, especially valued for their warming and healing properties.

Chinese Influence on Chicken Corn Soup

Traditional Chinese cooking emphasizes balance and nutrition. Chicken corn soup fits well into this philosophy because it is:

Easy to digest

Rich in protein

Mild in flavor

The addition of egg drop technique (slowly pouring beaten eggs into hot soup) gave the soup its signature silky texture.

Spread to South Asia

Chicken corn soup gained popularity in South Asia, particularly in Pakistan and India, during the 20th century. Chinese immigrants and Chinese restaurants introduced the dish, which was then adapted to local tastes.

In Pakistan, chicken corn soup became a common menu item at:

Wedding banquets

Winter gatherings

Restaurants and food streets

Local versions often include black pepper, soy sauce, vinegar, and green chilies.

Chicken Corn Soup in Pakistani Cuisine

In Pakistan, chicken corn soup is considered a comfort food, especially during cold weather or illness. The recipe was slightly modified to be:

Thicker in consistency

Mildly spicy

Served with lemon, chili sauce, and soy sauce

These adaptations made it a staple starter dish in Pakistani households and restaurants.

Global Popularity of Chicken Corn Soup

Today, chicken corn soup is enjoyed worldwide, especially in:

China

Pakistan

India

United States

Southeast Asia

It is commonly served as an appetizer in Chinese and fusion restaurants.

Why Chicken Corn Soup Is So Popular

Chicken corn soup remains popular because:

It is nutritious and filling

Light on the stomach

Affordable and easy to prepare

Suitable for all age groups

Its simple ingredients and comforting flavor make it timeless.

Chicken Corn Soup in Modern Cuisine

Modern versions include:

Creamy chicken corn soup

Hot and sour chicken corn soup fusion

Low-fat and diet-friendly recipes

Despite variations, the traditional version remains the most loved.

Conclusion

The history of chicken corn soup highlights the influence of Chinese culinary traditions and their adaptation across cultures. From ancient Chinese kitchens to Pakistani dining tables, chicken corn soup has evolved into a globally loved comfort dish. Its warmth, simplicity, and nutrition ensure its lasting popularity.