Easy Chicken Corn Soup

In a pot, combine chicken, water, ginger garlic paste, salt, and pepper. Bring to a boil.

Cover and cook on low heat for 1 hour.

Remove chicken from the stock, debone, and shred the chicken.

Add shredded chicken, corn, and chicken powder to the stock. Cook for an additional 30 minutes.

Gradually add beaten eggs to the stock, mixing well.

Slowly add corn flour slurry and salt. Cook until the desired consistency is achieved.

In a serving bowl, add chicken corn soup.

Garnish with soy sauce, red chili sauce, green chilies in vinegar, and shredded chicken.

For a street-style touch, add boiled eggs, papri, sweet corn, green onion leaves, and black pepper and chaat masala.