Chinese Chicken Corn Soup

My squeeze came home from having a root canal today, her cheek puffed out to here. “No serious chewing for 24 hours” was scribbled on the dentist’s note she handed me as she struggled to open the new bottle of Advil she picked up at the drug store – the Novocaine already showing signs of wearing off. Soup for dinner.

Chinese Chicken Corn Soup
Serves 4

3C chicken stock, low- or no-salt
1 small can (8.5 oz) creamed corn
1C diced cooked skinless chicken (I shredded it)
1T cornstarch
2T cold water
2 egg whites
2T minced parsley for garnish

Combine the stock, corn and chicken in a big saucepan. Bring to a bowl over medium heat, stirring now and then.

Make a slurry out of the cornstarch and water; stir into soup. Continue to cook, uncovered, for about 3 minute minutes.

Beat the egg whites until they’re foamy and stir this into the soup. Reduce the heat, simmer for about 3 more minutes.

Ladle into soup bowls,  garnish with parsley. Serve it hot.

Visually, this resembles Egg Drop Soup. The flavor is out of this world.

Calories: 145, Carbs: 15, Satfat: 1, Fiber: 1

Recipe, courtesy “The Art of Cooking for the Diabetic”

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2013

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