Side Pannel
Chinese Chicken Corn Soup
Chinese Chicken Corn Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish, Diabetic, Crockpot
Ingredients List
- 3 c Chicken broth;
- 8 1/4 oz Can creamed corn; 1
- 1 c Chicken; diced, cooked,
- -skinned
- 1 tb Cornstarch
- 2 tb Cold water
- 2 Egg; whites
- 2 tb Parsley; finely, minced,
- -fresh
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 garish with parsley. Serve hot.
Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.
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 garish with parsley. Serve hot.
Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.
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