Chicken Velvet Corn Soup
IntroductionThis simple, yet wonderful soup is generally found in Chinese restaurants. This simple, yet wonderful soup is generally found in Chinese restaurants.
1 boneless chicken breast
9 TBSP Egg Beaters egg whites only
8 oz. creamed corn
4 c. chicken broth
1/4 tsp salt, to taste
1 TBSP corn starch dissolved in 3 TBSP cold water
Makes a great meal when paired with a tossed salad, light yogurt, and a couple clementine oranges. Substitutions you could use:
- 3 regular egg whites in place of the egg beaters egg whites
- 2TBSP tapioca starch in place of corn starch
Mix well with 3 TBSP egg white and creamed corn; set aside.
Beat the remaining 6 TBSP egg whites and set aside.
Bring the chicken broth to a boil; add 1/4 tsp salt, as desired to taste.
Then add the chicken and corn mixture and boil for 2 minutes.
Add predissolved corn starch, stirring continuously until soup is thickened.
Reduce to low heat; add the beaten egg white slowly and stir until blended
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRYTKA.