Search
by Ingredient

Chinese Chicken Corn Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Jemini74

A delicious chicken soup that is perfect for lunch on a rainy day.

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 7.1E+2
CUPS ML CHICKEN BROTH
8 ¼ 238.4
OUNCES ML/G CORN
creamed, can
1 237
CUP ML CHICKEN
skinless, diced, cooked
1 15
TABLESPOON ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
cold
2 2
EACH EACH EGGS
whites
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, finely minced

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, 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

This may not be what i imangined but it was.....Okaiii

 

 

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 136 33% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 217mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 25g
Vitamin A 5% Vitamin C 6%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe