Low Cal Chinese Chicken Corn Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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.
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