Chinese Chicken Corn Soup Recipe
Diabetic Friendly Recipe
Chinese Chicken Corn Soup contains chicken broth with diced cooked chicken meat, fresh parsley and canned creamed corn. Make up this hearty and warming soup in the tradition of Chinese cuisine.
3 cups chicken broth
1 can (8-1/4 ounce) creamed corn
1 cup chicken, diced, cooked and skinned
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons fresh parsley, finely minced
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 three 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.
Low-sodium diets: Substitute unsalted broth.
Recipe makes 6 servings
Calories: 156; Fat:: >4g; Cholesterol: 14g; Sodium: 205mg; Carbohydrates: 30g; Protein: 16g;
Exchanges: 2 meat, 1 starch/bread
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