Chinese chicken corn soup

6 servings

Ingredients

Quantity Ingredient
3 cups Chicken broth;
8¼ ounce Can creamed corn; 1
1 cup Chicken; diced, cooked, skinned
1 tablespoon Cornstarch
2 tablespoons Cold water
2 Egg; whites
2 tablespoons Parsley; finely, minced, fresh

Directions

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; CAL: 156; LOW-SODIUM DIETS: Substitute unsalted broth.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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