Chinese Chicken Corn Soup
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Scan day: 17 February 2014 UTC
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Description: Uses egg whites, cornstarch, and canned cream of corn. Serves six.
RecipeSource: Chinese Chicken Corn Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: CHINESE CHICKEN CORN SOUP Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish Yield: 6 servings 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. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master -----
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