Low Cal Chinese Chicken Corn Soup

ZWT6 - Asia

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  cups canned chicken broth
• 1 (8 3/4ounce) can  creamed corn
• 1  cup  cooked chicken, skinned and diced
• 1  tablespoon cornstarch
• 2  tablespoons cold water
• 2  egg whites
• 2  tablespoons fresh parsley, finely minced

Directions

1. Combine chicken broth, corn and chicken in large saucepan.
2. Bring mixture to a boil over medium heat, stirring occasionally.
3. Blend cornstarch with cold water and add to soup.
4. Continue cooking, uncovered, for 3 minutes.
5. Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot.