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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|Serving Size: 1 Serving (985g)|
|Recipe Makes: 6|
|Calories from Fat: 140 (21%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 202.6mg||62 %|
|Sodium 1107.2mg||38 %|
|Potassium 1716.7mg||45 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 31.9g|
|Protein 95.3g||136 %|
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Calories per serving: 675
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