| 3 cups | Low Sodium Chicken Broth |
| 1 8.25 ounce | Can of creamed corn, no added salt |
| 1 cup | Diced, cooked, and skinned chicken breast |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Cold water |
| 2 | Egg whites |
| 2 tablespoons | Minced fresh parsley |
1. 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.
2. In a mixer or a small bowl, beat egg whites until foamy. Add to soup and reduce heat to a simmer. Cook until foamy.
3. Ladle soup into individual bowls and garnish with parsley
4. Serve hot and enjoy!