Chinese Chicken and Corn Soup
Chinese Chicken and Corn Soup 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.
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