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Chicken Corn Soup Recipe

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0:40 - 0:15

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daani from Karachi
Ingredients
  1. 1 cup Chicken (skinned, cooked and diced)
  2. 1 (8 ¼ ounce) can of Creamed Corn
  3. Egg Whites (from 2 eggs)
  4. 2 tbsp. of Fresh Parsley (finely minced)
  5. 1 tbsp. Corn Starch
  6. 3 cups of Chicken Broth
  7. 2 tbsp. Cold Water
Method
  • Combine chicken broth, corn, and chicken 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 garish with parsley.
  • Note: Serving Suggestions: Serve Hot, Yield: 6 Servings
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