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6 servings
suggest servings
| 3 | cups | chicken broth | |
| 8 1/4 | ounces | corn | creamed, can |
| 1 | cup | chicken | skinless, diced, cooked |
| 1 | tablespoon | cornstarch | |
| 2 | tablespoons | water | cold |
| 2 | each | egg | whites |
| 2 | tablespoons | parsley leaves | fresh, finely minced |
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, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup.
Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley. Serve hot.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 197mg | 8% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 4% | Vitamin C | 6% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Many people won’t be aware of this statement, but February 3rd is probably going to be the unhealthiest day of the year. The reason for this is because Super Bowl XLII is being held at University of Phoenix Stadium in Glendale, Arizona....
I have used this recipe for years and my family and friends love it. I was so upset to have miss placed the cookbook with the recipe in it. I have all these overripe bananas and am so glad to have been able to get my hands on another copy.
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