Chinese chicken corn soup
Description
Ingredients
- 3 cup chicken broth
- 8 1/4 oz can creamed corn, 1
- 1 cup Chicken, diced, cooked
- -skinned
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 egg, whites
- 2 tbsp parsley, finely, minced
- -fresh
Procedures
Combine chicken broth, corn, and Chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food exchanges per serving: 2 meat exchanges + 1 starch/bread exchanges. Cho: 14g; pro: 16g; fat: 4g; calories: 156; low-sodium diets: substitute unsalted broth.
