Velvety Chicken Corn Soup

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Step: 1

In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.

Step: 2

In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.

Step: 3

Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.

Step: 4

Add chopped scallion to garnish, and serve hot.

Per Serving: 166 calories; protein 8.5g; carbohydrates 23.5g; fat 5g; cholesterol 18mg; sodium 1255.7mg.

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