Chicken Corn Soup
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, uncovered, for 3 minutes. Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.
stock (chicken)3cup 250ml
Chicken1cup 250mlcooked, diced
Arrowroot1Tbs 15ml
water (filtered) (mls)2Tbs 15ml
egg whites2
Parsley2Tbs 15mlfinely chopped

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