Ingredients for Low Cal Chinese Chicken Corn Soup
- Canned Chicken Broth
- Creamed Corn
- Cooked Chicken
- Cornstarch
- Cold Water
- Egg Whites
- Fresh Parsley
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How to Make Low Cal Chinese Chicken Corn Soup
- In a large saucepan, combine the chicken broth, corn, and shredded chicken.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Slowly pour the cornstarch slurry into the boiling soup, stirring constantly to prevent clumping.
- Reduce heat to low and simmer for 3 minutes, or until the soup slightly thickens.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gently drizzle the egg whites into the simmering soup, stirring constantly in a circular motion to create delicate ribbons.
- Continue to cook for 1-2 minutes, or until the egg whites are cooked through and the soup is slightly foamy.
- Season with salt and white pepper to taste.
- Garnish with fresh parsley and serve hot.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
11g
Fat
6g
Carbs
5g