Velvet Chicken And Corn Soup

• 2 cups water
• 1/2 , a boneless skinless chicken breast, minced
• 1/3 cup minced water chestnut
• 4 cups chicken stock
• 2 (14 1/2 ounce) cans cream-style corn
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 large egg whites
• 1/4 cup frozen baby green pea, thawed

1. Bring water to a boil in medium saucepan over high heat.
2. Add chicken and water chestnuts.
3. Stir until chicken turns white, about 10 seconds.
4. Drain the chicken and water chestnuts in a large, fine mesh strainer.
5. In a large pot, bring chicken stock to a boil.
6. Add corn, salt and sugar.
7. Stir and return to a boil.
8. Dissolve cornstarch in 1/4 cup of cold water in small bowl.
9. Beat egg whites in small bowl until foamy.
10. Add chicken mix to the stock.
11. Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
12. Drizzle egg whites into soup in such a way the whites turn into strands.
13. Add peas and season with more salt, if desired.
14. Serve immediately.

water, chicken breast, water chestnut, chicken stock, creamstyle, salt, sugar, cornstarch, cold water, egg whites, frozen baby green pea

Taken from www.food.com/recipe/velvet-chicken-and-corn-soup-367678 (may not work)