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How To make Chinese Chicken Corn Soup

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Ingredients
3
cup
chicken broth
8 1/4
oz
corn, creamed, can
1
cup
chicken, skinless, diced, cooked
1
tablespoon
cornstarch
2
tablespoon
water, cold
2
each
egg, whites
2
tablespoon
parsley, fresh, finely minced

Directions:
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 garnish with parsley. Serve hot.

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