Low Cal Chinese Chicken Corn Soup - cooking recipe

Ingredients

3 cups canned chicken broth
1 (8 3/4 ounce) can creamed corn
1 cup cooked chicken, skinned and diced
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons fresh parsley, finely minced

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.