Chinese Chicken Corn Soup

---------- 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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