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pakistani

Chicken Corn and Black Pepper Soup

This simmered dish pairs chicken breast with chicken stock, sweet corn kernels and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

59 g Protein
46 g Carbohydrates
27 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 186g chicken breast (boneless, skinless) 197 kcal
  • 483g chicken stock 29 kcal
  • 167g sweet corn kernels 144 kcal
  • 46g egg (beaten) 66 kcal
  • 17g vegetable oil 150 kcal
  • 11g ginger-garlic paste 9 kcal
  • 11g cornstarch 42 kcal
  • 9g soy sauce 6 kcal
  • 2g black pepper (ground) 5 kcal
  • 3g salt 0 kcal
  • 37g water 0 kcal

Cooking instructions

  1. vegetable oilginger-garlic paste
    Heat oil in a saucepan over medium heat. Add ginger-garlic paste and cook 30 seconds.
  2. chicken stock
    Add chicken and sear 2-3 minutes. Pour in chicken stock and bring to a gentle simmer.
  3. sweet corn kernelssalt
    Add sweet corn and salt; simmer 8-10 minutes until chicken is cooked through. Shred chicken in the pot if using whole pieces.
  4. soy sauceblack pepper (ground)
    Stir in black pepper and soy sauce.
  5. cornstarchwater
    Mix cornstarch with water to make a slurry. Stir it into the simmering soup and cook 1-2 minutes until lightly thickened.
  6. egg (beaten)
    Drizzle in beaten egg in a thin stream while stirring to form ribbons. Simmer 30 seconds and serve hot.

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