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Title: Chinese Chicken Corn Soup #2
Categories: Diabetic Soup Crockpot Vegetable Main
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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