Chinese chicken corn soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken broth; |
| 8¼ | ounce | Can creamed corn; 1 |
| 1 | cup | Chicken; diced, cooked, skinned |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Cold water |
| 2 | Egg; whites | |
| 2 | tablespoons | Parsley; finely, minced, fresh |
Directions
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, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; LOW-SODIUM DIETS: Substitute unsalted broth.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master