Chinese Chicken Corn Soup #2 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
3 cup: chicken broth,
8 1/4 oz: can creamed corn, 1
1 cup: chicken, diced, cooked, skinned
1 tablespoon: cornstarch,
2 tablespoon: cold water,
2: egg, whites
2 tablespoon: parsley, finely, minced, fresh
Directions:
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 OBrion and her
Meal-Master
Yield: 6 servings
Source from luhu.jp
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 OBrion and her
Meal-Master
Yield: 6 servings
Source from luhu.jp