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30 minutes
Prep: 10 minutes
Cook: 20 minutes
91 calories per serving view nutrition facts
6 servings
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| 3 | cups | chicken broth | |
| 8 1/4 | ounces | corn | creamed, can |
| 1 | cup | chicken | skinless, diced, cooked |
| 1 | tablespoon | cornstarch | |
| 2 | tablespoons | water | cold |
| 2 | each | egg | whites |
| 2 | tablespoons | parsley leaves | fresh, finely minced |
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 garnish with parsley. Serve hot.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 197mg | 8% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 4% | Vitamin C | 6% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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