Chinese Chicken Corn Soup - cooking recipe

Ingredients

3 c. canned chicken broth
1 (8 3/4 oz.) can creamed corn
1 c. cooked skinned chicken, diced
1 Tbsp. cornstarch
2 Tbsp. cold water
2 egg whites
2 Tbsp. finely minced fresh parsley

Preparation

Combine chicken broth, corn and chicken in 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 and cook until foam is gone.
Garnish with parsley.
Serve hot.
One cup serving has 156 calories.