Title:
Chinese Chicken Corn Soup
Yield: 6 Servings
Ingredients
3 c chicken broth
8 1/4 oz can creamed corn;
1
1 c chicken; diced, cooked,
-skinned
1 tb cornstarch
2 tb cold water
2 egg; whites
2 tb parsley; finely, minced,
-fresh
Instructions
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, uncovered,
for 3 minutes. Beat egg whites
until 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; CAL: 156; Low-sodium
diets: Substitute unsalted
broth.
