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Chicken Corn Soup Recipe

AuthorARY ZAUQ

Yields1 Serving
 1 cup Chicken (skinned, cooked and dIced) 1 (8 1¼ 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. Ladle soup into individual bowls and garish with parsley.

Category,

Ingredients

 1 cup Chicken (skinned, cooked and dIced) 1 (8 1¼ 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

Directions

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. Ladle soup into individual bowls and garish with parsley.

Chicken Corn Soup Recipe