1 cup Chicken (skinned, cooked and diced) 1 (8 ¼ 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 Combine chicken broth, corn, and chicken 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.

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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