• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chinese Chicken Corn Soup

  • Recipe Submitted by on

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


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.

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