Recipe: Chinese Chicken Corn Soup

Chinese Chicken Corn Soup

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

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
From: Leslie WA