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    Chinese Chicken Corn Soup


    Source of Recipe


    Internet

    List of Ingredients




    3 cups canned chicken broth
    1 (8 3/4 oz.) can creamed corn
    1 cup diced cooked skinned chicken
    1 tbsp cornstarch
    2 tbsp cold water
    2 egg whites
    2 tbsp finely minced fresh parsley

    Recipe



    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 garnish with parsley. Serve hot

    Servings: 4
 

 

 

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