Ingredients

3 C. chicken broth
8-1/4 oz. canned creamed corn
1 C. chicken, diced, cooked, skinned
1 Tbsp. cornstarch
2 Tbsp. cold water
2 egg whites
2 Tbsp. parsley, finely, minced, fresh

Cooking Instructions

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, 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. Garish with parsley. Serve hot.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)