Category Archives: soups



Chicken sweet corn soup

Chicken sweet corn soup

Who doesn’t love soups, and when it comes to chicken sweet corn soup it’s almost everyone’s favorite😋😋

The recipe I’m sharing is obviously very simple!  Chicken and veggies are sautéd with lil oil and garlic and then left to simmer for sometime. Once the chicken and veggies are tender, cornflour slurry and egg along with seasonings are added and topped of it with finely chopped spring onions. Slurp!!!

Course Appetizer
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Mehraj farheen


  • 1 Medium Chicken breast
  • 1 Medium Carrot
  • 1 Medium Onion
  • 1 Small bunch Spring onion
  • 5 Tbspn Cornflour
  • 1 Medium Egg
  • Salt As per taste
  • 1 Tsp Pepper(1/2 crushed and 1/2 powder)
  • 5-6 Pods Garlic
  • Vineger As needed just before service
  • 1 Tbspn Soy sauce Just before serving


  1. Take around 1 tspn oil and 1 tsp butter in large pot and add finely crushed garlic followed by finely chopped onion and sauté for 2-3 minutes 

  2. Cut the chicken breast into small pieces and add to the pot, and sauté for 2-3 minutes 

  3. Now add the rightly chopped veggies -carrot and onions and sauté for 2-3 minutes.

  4. Add around 4 glasses of boiling water and the stock simmer for sometime atelast 15 minutes. The prepared stock will be as shown below.

  5. Once the stock is ready, remove the veggies and chicken. Shred the chicken and finely chop the vegetables as shown below. 

  6. Add the veggies and chicken to the same chicken stock. Bring to boil.

  7. Now add 5 tablespoon of cornflour slurry and keep stirring. 

  8. Once the soup thickens, add salt, crushed pepper, pepper powder. Followed by one small beaten egg.

  9. Before adding the corn slurry add around 1/2 cup of corn kernels, gentle crushed them and add to the prepared stock.

  10. After adding the beaten egg, keep stirrring so the egg is mixed in the soup evenly.

  11. Finally  add finely chopped spring onions.

Recipe Notes

Few important points - 

If you wish to use chicken with bone, then during  shredding chicken step, discard the bones. I do not prefer soup of chicken bones.

if you really want that white color in your soup, then note the below points.

  1- Do not add the black pepper in the beginning while preparing stock.

  2 - Do not over brown the garlic.

  3. Avoid carrot

Always add the vineger and soya sauce (If needed) just before serving.

The key  ingredient is most of Chinese soups is Ajinomoto, I haven’t used it in this recipe’. I don’t prefer to add this ingredient. If you have it, then use one generous pinch of it.



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Chicken sweet corn soup

Rice & moong dal Chicken soup

 Ramadan Kareem.

Every year, with start of this pious month, I try my best to reduce guilty indulgences, but for some reason, I can not completely avoid the fried or unhealthy food for the futoor time.

However I always make sure there is at least one healthy soup on my iftar table, the soup recipe I'm sharing with this post is very nostalgic for both me and my husband. After our wedding we stayed in Chennai for almost 8 months. During the month of Ramadan, in every mosque a very fulfilling Aash/ganji/kanji is served  for iftar, its a very mildly spiced rice and lentils soup with vegetables, sometimes with chicken. 

The recipe i'm sharing is primarily an adaptation of same ganji but with slight difference in texture and spice level.

Course Appetizer, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 tbsp Yellow moong dal
  • 4 tbsp Rice
  • 250 grams Chicken with bones cut into small pieces
  • 3 Green Chillies
  • 1 Medium finely chopped onion
  • Masala powders - 1/4 tsp turmeric, 1/2 tsp zeera powder, 1/2 tsp coriander powder, 2 generous pinch of garam masala powder
  • whole spices 1/2 inch cinnamon, 4 cloves, 3 cardamoms, 5-6 kebab cheeni, 2 bay leaves
  • 3 Tbsp Olive oil or any oil
  • 1/2 Tsp Ginger garlic paste
  • Fresh coriander and mint leaves


  1. Grind rice and moong dal coarsely, wash and set aside
  2. In pressure cooker add 3 tbsp oil, crackle the whole spices

  3. Add thincly sliced onion and sauté until Golden Brown

  4. Add ginger garlic paste and cook until raw smell is released out, then add the spices and cook for 3 -4 minutes.

  5. Once the spices are cooked, add chicken and saute 2 minutes, followed by the rice and moong dal powder

  6. Saute for 2-3 minutes, add half of fresh coriander and mint leaves at this point

  7. Add around 1 and 1/2 glass of boiling water and pressure cook for two whistles

  8. Release pressure, adjust salt, add fresh mint and coriander leaves, generous pinch of garam masala and black pepper and cook on low flame for 2 minutes

  9. Serve with lemon wedges and fried onion

Recipe Notes

You can also add vegetables like carrot/beans/broccoli.

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Rice & moong dal Chicken soup
Cuisine Indian
Cuisine Indian