Meals Matter

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Contributed By: chelseamarie
Adapted from Everything Quick Meals Cookbook

This recipe is really tasty, and I sometimes add cilantro and veggies as well.

Ingredients

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

Preparation

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!

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