Name: Low Cal Chinese Chicken Corn Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 cups canned chicken broth; 1 (8 3/4 ounce) 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

1

Recipe by ElaineAnn

1

Person talking

Join In Now Join the conversation!

Low Cal Chinese Chicken Corn Soup created by breezermom

ZWT6 - Asia

Ready In:: 20mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

3 cups canned chicken broth
1 (8 3/4 ounce) 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

Combine chicken broth, corn and chicken in 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 and cook until foam is gone. Garnish with parsley. Serve hot.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@ElaineAnn

Contributor

@ElaineAnn

Contributor

"ZWT6 - Asia"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by breezermom

11/5/2010

Reply
review by breezermom

11/3/2010

I really enjoyed this soup. It was a rainy day, and a cold front is moving in.....cold for here, about 65 degrees. I roasted my chicken, used homemade chicken broth, and everything else was as posted. I garnished with the parsley, and at the last minute decided to add a bit of chopped green onions. Served with some soy sauce on the side to be added as desired by the diners. Looking forward to the leftovers at lunch tomorrow. Thanks for sharing! Made for your win in 2010 Week 8 Football tag.

Reply
creation by ElaineAnn

5/15/2010

ZWT6 - Asia