Chinese chicken corn soup
Yield: 6 Servings
Ingredients:
- 3 c Chicken broth;
- 8 1/4 oz Can creamed corn; 1
- 1 c Chicken; diced cooked -skinned
- 1 tb Cornstarch
- 2 tb Cold water
- 2 Egg; whites
- 2 tb Parsley; finely
Instructions:
minced -fresh 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
