Chinese Chicken Corn Soup

1. 1

   Combine chicken broth, corn and chicken in large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup.

2. 2

   Continue cooking, uncovered, for 3 minutes.

3. 3

   Beat egg whites until foamy; stir into soup.

4. 4

   Reduce heat and cook until foam is gone.

5. 5

   Garnish with parsley.

6. 6

   Serve hot.

7. 7

   One cup serving has 156 calories.

* Per serving · 4 servings · Values may vary.

No additional tips available.