Chinese Chicken Corn Soup

• 3 cups chicken broth
• 8 1/4 ounces corn creamed, can
• 1 cup chicken skinless, diced, cooked
• 1 tablespoon cornstarch
• 2 tablespoons water cold
• 2 each eggs whites
• 2 tablespoons parsley leaves fresh, finely minced

1. Combine chicken broth, corn, and chicken pieces in a large saucepan.
2. Bring mixture to a boil over medium heat, stirring occasionally.
3. Blend cornstarch with cold water and add to soup.
4. Continue cooking, uncoverd, for 3 minutes.
5. Beat egg whites untill foamy; stir into soup.
6. Reduce heat to a simmer and cook until foamy.
7. Ladle soup into individual bowls and garnish with parsley.
8. Serve hot.

chicken broth, corn creamed, chicken skinless, cornstarch, water cold, eggs whites, parsley

Taken from recipeland.com/recipe/v/chinese-chicken-corn-soup-2359 (may not work)