Chinese Chicken Corn Soup
A delicious chicken soup that is perfect for lunch on a rainy day.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken broth
|
|
| 238.4 | ml/g |
corn
creamed, can |
|
| 237 | ml |
chicken
skinless, diced, cooked |
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 2 | each |
eggs
whites |
|
| 3E+1 | 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.
