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Name: Chinese Chicken and Corn Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Asian
Ingredients: 6 cups Chicken Stock; 2 Chicken breasts; 1 Onion chopped; 1 carrot chopped; 1 stalk Celery chopped; 1 piece ginger peeled and sliced; 1 tablespoon Parsley; Bay leaf; 2 1/2 cups corn; 3 tablespoons Cornstarch; 8 spring onions; Salt and pepper; 2 egg whites beaten with 3 tablespoons water; 2 ounces ham cooked

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INGREDIENTS

6 cups Chicken Stock
2 Chicken breasts
1 Onion ; chopped
1 carrot ; chopped
1 stalk Celery ; chopped
1 piece ginger ; peeled and sliced
1 tablespoon Parsley
Bay leaf
2 1/2 cups corn
3 tablespoons Cornstarch
8 spring onions
Salt and pepper
2 egg whites ; beaten with 3 tablespoons water
2 ounces ham ; cooked

INSTRUCTIONS

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.

NOTES

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Chinese Chicken and Corn Soup

6 cups Chicken Stock
2 Chicken breasts
1 Onion chopped
1 carrot chopped
1 stalk Celery chopped
1 piece ginger peeled and sliced
1 tablespoon Parsley
 Bay leaf
2 1/2 cups corn
3 tablespoons Cornstarch
8 spring onions
 Salt and pepper
2 egg whites beaten with 3 tablespoons water
2 ounces ham cooked

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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Nutrition

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Serving Size: 1 Serving (985g)
Recipe Makes: 6

Calories: 675
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 675

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