Ingredients Jump to Instructions ↓

  1. 3 cups chicken broth

  2. 1 8 1/4 oz can creamed corn

  3. 1 cup cooked diced chicken -- (skinned and boned)

  4. 1 tablespoon cornstarch

  5. 2 tablespoons cold water

  6. 2 egg whites

  7. 2 tablespoons finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preparation : 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, uncovered, for 3 minutes. Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.


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