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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)