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Chinese Chicken Corn Soup
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- #18501
serves/makes:
ready in:
under 30 minutes
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.
nutrition data
Nutritional data has not been calculated yet.
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