Chicken Corn Soup
Ready In: 25 mins
Serves: 6
Yields: 6 bowls
Ingredients
- 3 cups chicken stock
- 230 g sweet corn, canned
- 1 cup chicken breast, boiled, and diced into small cubes
- 1 tablespoon cornstarch
- 2 tablespoons water (to dissolve cornstarch)
- 2 egg whites
- 2 tablespoons parsley, chopped (for garnish)
Directions
- Mix chicken stock with the sweet corn and chopped chicken and bring to boil over medium heat with occasional stirring.
- Mix the cornstarch with water and add to the soup with continuous stirring.
- Whisk the egg whites very well until it becomes very foamy; add to the soup and mix will. It will form white threads.
- Pour into bowls; garnish with parsley.
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