Chinese Chicken Corn Soup

If all you have on hand is regular canned corn, simply pour the can (including the liquid) into a food processor and chop it up for a few seconds.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 cups chicken broth
  • 1 can (8¼ oz.) creamed corn
  • 1 cup skinned, diced, and cooked chicken
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 2 egg whites
  • 2 Tbsp. finely minced fresh parsley

Directions

  • Combine the broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Whisk together the cornstarch and the cold water, then add it to the soup. Continue cooking, uncovered, for 3 minutes.
  • Beat the egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 3 cups chicken broth
  • 1 can (8¼ oz.) creamed corn
  • 1 cup skinned, diced, and cooked chicken
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 2 egg whites
  • 2 Tbsp. finely minced fresh parsley

Directions

  • Combine the broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Whisk together the cornstarch and the cold water, then add it to the soup. Continue cooking, uncovered, for 3 minutes.
  • Beat the egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat2g
Saturated Fat0g
Cholesterol30mg
Sodium700mg
Total Carbohydrate9g
Dietary Fiber0g
Sugars1g
Protein13g