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Chinese Chicken Corn Soup
3 c Chicken broth;
8 1/4 oz Can creamed corn; 1
1 c Chicken; diced, cooked, skinned
1 tb Cornstarch
2 tb Cold water
2 Egg; whites
2 tb Parsley; finely, minced, fresh
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 and garish with parsley. Serve hot.
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