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Categories:Viewed: 58 - Published at: a year ago
Ingredients
- 3 cups canned chicken broth
- 1 (8 3/4 ounce) can creamed corn
- 1 cup cooked chicken, skinned and diced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 egg whites
- 2 tablespoons fresh parsley, finely minced
Method
- Combine chicken broth, corn and chicken in 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 and cook until foam is gone. Garnish with parsley. Serve hot.
