1. Combine chicken broth, corn and chicken in 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, uncovered, for 3 minutes. 5. Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
