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Chicken Corn Soup Popular

Category : Soups

Author : TajRecipe

Date : 1/15/2007

Rating: Rating 3.6 ( 3.6 ) by 16 users

1 cup Chicken (skinned, cooked and diced)
1 (8 ΒΌ ounce) can Creamed Corn
Egg Whites (from 2 eggs)
3 cups Chicken Broth
2 tbsp. Cold Water
2 tbsp. Fresh Parsley (finely minced)
1 tbsp. Corn Starch
1) Combine chicken broth, corn, and chicken in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally.

2) Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy.

3) Ladle soup into individual bowls and garish with parsley.

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