Chinese Chicken Corn Soup
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INGREDIENTS
- 1 tb Cornstarch
- 2 Egg whites
- 3 c Chicken broth
- 1 8.25-oz cn creamed corn
- 2 tb Parsley ; finely minced
- 2 tb Cold water
- 1 c Chicken ; diced, cooked
INSTRUCTIONS
Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets: Substitute unsalted broth. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (261g) | ||
| Recipe Makes: 6 | ||
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| Calories: 148 | ||
| Calories from Fat: 55 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.1g | 8 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 2.4g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 28mg | 9 % | |
| Sodium 602.6mg | 21 % | |
| Potassium 279.4mg | 7 % | |
| Total Carbohydrate 8.6g | 3 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 8g | ||
| Protein 15.5g | 22 % | |
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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: 148
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