Chinese Chicken Corn Soup
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)