3 c chicken broth
1 can creamed corn
1 c chicken; diced, cooked, skinned
1 tbsp cornstarch
2 tbsp cold water
2 egg, seperated
2 tbsp parsley; finely, minced
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,uncoverd, for 3 minutes. Beat egg whites untill foamy; stir intosoup. Reduce heat to a simmer and cook until foamy. Ladle soup intoindividual bowls and garish with parsley. Serve hot.
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