3 cup chicken broth
8 1/4 oz can creamed corn, 1
1 cup chicken, diced, cooked, skinned
1 tbsp cornstarch
2 tbsp cold water
2 egg, whites
2 tbsp parsley, finely, minced, fresh
A Recipe for
Chinese Chicken Corn Soup
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Herb Tip |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
This Recipe for Chinese Chicken Corn Soup is one of thousands in the Recipes-to-go Asian Cookbook.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you enjoy this Chinese Chicken Corn Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This is a recipe for Chinese Chicken Corn Soup from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Food Tip |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
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,
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. Serve hot.
Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal-Master
Serves: 6
Chinese Chicken Corn Soup Recipe brought to you by Recipes To-Go