Chicken Corn Soup

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1 cup Chicken (skinned, cooked and diced)
1 (8 ¼ ounce) can of Creamed Corn
Egg Whites (from 2 eggs)
2 tbsp. of Fresh Parsley (finely minced)
1 tbsp. Corn Starch
3 cups of Chicken Broth
2 tbsp. Cold Water
How to make Chicken Corn Soup


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, uncovered, for 3 minutes. Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy.
Ladle soup into individual bowls and garnish with parsley.

Note: Serving Suggestions: Serve Hot, Yield: 6 Servings
Posted By: daani, Karachi

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Reviews & Comments

your recipe is good method i trying this dish thanx alot

  • bisma usmani , pakistan