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  • 1 cup Chicken (skinned, cooked and diced)
  • 1 (8 ounce) can of Creamed Corn
  • Egg Whites (from 2 eggs)
  • 2 tbsp. of Fresh Parsley (finely minced)
  • 1 tbsp. Corn Starch
  • 3 cups of Chicken Broth
  • 2 tbsp. Cold Water

  1. Combine chicken broth, corn, and chicken in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally.
  2. 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.
  3. Ladle soup into individual bowls and garish with parsley.

Serving Suggestions: Serve Hot
Yield: 6 Servings
Degree of Difficulty: Easy
Recipe Category: Soup
Recipe Ethnic Group: Chinese
Recipe Requested by, Gul Hina (USA)
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