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Chinese Chicken Corn Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE CHICKEN CORN SOUP
 Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
      Yield: 6 Servings
 
      3 c  Chicken broth;
  8 1/4 oz Can creamed corn; 1
      1 c  Chicken; diced, cooked,
           -skinned
      1 tb Cornstarch
      2 tb Cold water
      2    Egg; whites
      2 tb Parsley; finely, minced,
           -fresh
 
  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 O'Brion and her Meal-Master
 
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