Chinese Chicken Corn Soup

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#18501

serves/makes:

ready in:
under 30 minutes

ingredients

3 cups chicken broth
1 can (8.25 ounce size) creamed corn
1 cup cooked, diced chicken
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely chopped fresh parsley

directions

Bring the chicken broth, creamed corn, and chicken to a boil over medium heat in a large saucepan.

In a small bowl, whisk together the cornstarch and cold water. While stirring the soup, slowly add the cornstarch mixture.

Continue cooking the soup for 3-4 minutes or until the soup thickens.

Meanwhile, beat the egg whites until foamy. Stir into the soup. Reduce the soup to a low simmer and cook until the egg whites are cooked.

Serve the soup in individual bowls. Garnish with parsley.