Low Cal Chinese Chicken Corn Soup
ZWT6 - Asia
INGREDIENTS
Nutrition- 3cups canned chicken broth
- 1(8 3/4 ounce) can creamed corn
- 1cup cooked chicken, skinned and diced
- 1tablespoon cornstarch
- 2tablespoons cold water
- 2egg whites
- 2
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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.
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