Chinese Chicken Corn Soup

Course : Chicken
Serves: 6
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Ingredients:

3 cups chicken broth
8 1/4 ounces can of creamed corn
1 cup cooked diced chicken -- (skinned and boned)
1 tablespoon cornstarch
2 tablespoons cold water
2 large egg whites
2 tablespoons finely chopped fresh parsley
 

Preparation / Directions:

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 garish with parsley. Serve hot.


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