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Chinese Chicken Corn Soup

 

A delicious chicken soup that is perfect for lunch on a rainy day.
540

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

3 cups chicken broth
8 ¼ ounces corn
creamed, can
1 cup chicken
skinless, diced, cooked
1 tablespoon cornstarch
2 tablespoons water
cold
2 each eggs
whites
2 tablespoons 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

Add review

 

 

Comments


Toronto, Canada
 almost 11 years ago

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

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 13633% of calories 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?

 

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