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Chinese Chicken Corn Soup


Course : Soups
Serves: 6
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Ingredients:


3 cups chicken broth

8 1/4 ounces creamed corn -- 1

1 cup chicken -- diced, cooked, -- skinned

1 tablespoon cornstarch

2 tablespoons cold water

2 large egg -- whites

2 tablespoons parsley -- finely, minced,
 

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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