There’s no better way to celebrate this crazy winter with a quick and easy chicken corn soup.Enjoy!


  • Few Bone Chicken pieces
  • 2 Eggs
  • 2 1/2 tsp Salt
  • 1 1/2 tsp Chinese salt ajinomoto
  • 1 tsp Red chili powder
  • 4-5 Green chilies-chopped
  • 1 can of corn kernels or Cream style sweet corn
  • 1/2 pack or 1 cup Corn flour
  • 1/2 tsp Soy sauce
  • 1/2 tsp White vinegar (Use mild quality vinegar)
  • Water


  • Bring water to a boil in pan and add it to the pressure cooker,Stir in chicken pieces,salt and Chinese salt.Pressure cook for 10-15 minutes or until chicken is thoroughly cooked.
  • Remove chicken by separating it from bones, shred or lightly mash with a fork and reserve.
  • Next in a small bowl stir the chopped green chili with 1/2 tsp of vinegar.In another bowl,mix red chili powder with few drops of white vinegar. Chili sauces are ready.
  • To prepare the cornflour mixture,mix the corn flour with 1 1/2 cup of water until no lumps are formed.
  • If you are using corn kernels,grind them in a blender along with the water for few sec and do not make complete paste.I used a can of cream style sweet corn directly.
  • Next beat the eggs very lightly in a bowl.
  • Now add the chicken back to the cooker mixture and also add 1/2 can of corn kernels.Depending on the quantity you can add 1-2 glasses of water and allow it to boil.
  • Add the cornflour mixture,stirring continuously and cook for few minutes.
  • Finally add the beaten eggs by stirring continuously and cook for few minutes.
  • Once done serve the hot soup by garnishing with few drops of chili sauce,soy sauce,vinegar and season it with black pepper.
  • Enjoy the hot soup!