Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Put the stock in soup pot with chicken, onion carrot, celery, ginger, parsly and bay leaft. Bring to boil and then simmer for 1 hour. Strain stock and discard vegetables. Shred chicken
Add corn to stock and salt and pepper. Bring to boil and simmer 10 minutes.
Stir cornstarch into 3 tablespoons water and then pour into soup. Stir as soup thickens. Slowly add egg whites and stir a lot. Add ham and chicken and heat through. Garnish with remaining spring onions.
Per Serving (excluding unknown items): 305 Calories; 11g Fat (33.5% calories from fat); 27g Protein; 22g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 2375mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat.
