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Chinese Chicken Corn Soup

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Yield: 6 servings

3 c Chicken broth; 2 tb Cold water
8 1/4 oz Can creamed corn; 1 2 Egg; whites
1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,
-skinned -fresh
1 tb Cornstarch

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 OBrion and her Meal-Master

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Comments

Chinese Chicken Corn Soup<br /> Yield: 6 servings<br /> <br /> 3 c Chicken broth; 2 tb Cold water<br /> 8 1/4 oz Can creamed corn; 1 2 Egg; whites<br /> 1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,<br /> -skinned -fresh<br /> 1 tb Cornstarch <br /> <br /> Combine chicken broth, corn, and chicken pieces in a large saucepan.<br /> Bring mixture to a boil over medium heat, stirring occasionally.<br /> Blend cornstarch with cold water and add to soup. Continue cooking,<br /> uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into<br /> soup. Reduce heat to a simmer and cook until foamy. Ladle soup into<br /> individual bowls and garish with parsley. Serve hot.<br /> <br /> Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD<br /> EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:<br /> Substitute unsalted broth.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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