| Total servings: 6 | |
| Calories: 165 | |
| Pre-Prep time: 30 min. | |
| Preperation time: 15min. | |
| Occasion: Any | |
| Cuisine: Chinese | |
| Effort: Average | |
| Best for: Low Calories Dieters | |
| How to serve: Hot | |
| | |
| Ingredients: | |
| 3 cup Chicken broth; 8-1/4 oz Can creamed corn; (1 can) 1 cup Chicken; diced, cooked, 1 tbs Cornstarch 2 tbs Cold water 2 Egg; whites 2 tbs Parsley; finely chopped | |
| Preparation: | |
| Combine chicken broth, corn, and chicken pieces in a 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 10 minutes. Beat egg white, stir into soup. Reduce heat to a simmer it for 2 min and garnish it with parsley. Serve hot. | |
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