Chinese Chicken Corn Soup

Recipe Ingredients

3 cups	711ml	Canned chicken broth
1		Creamed corn - (8 3/4 oz)
1 cup	62g / 2.2oz	Diced cooked skinned chicken
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Cold water
2		Egg whites
2 tablespoons	30ml	Finely-minced fresh parsley

Recipe Instructions

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 3 minutes.

Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley. Serve hot.

This recipe yields ?? servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Lean Meat, 1 Starch.

Nutrition Facts: Carbohydrates 14g; Protein 16g; Fat 4g; Calories 156; Fiber 0.3g; Sodium 814mg; Cholesterol 31mg.

Note: Low-sodium diets: Substitute unsalted broth.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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