Low Cal Chinese Chicken Corn Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine chicken broth, corn and chicken in large saucepan.
• 2 bring mixture to a boil over medium heat, stirring occasionally.
• 3 blend cornstarch with cold water and add to soup.
• 4 continue cooking, uncovered, for 3 minutes.
• 5 beat egg whites until foamy; stir into soup. reduce heat and cook until foam is gone. garnish with parsley. serve hot.