Diabetic Soup Recipes

Chinese Chicken Corn Soup Recipe





Ingredients:

3 cup Chicken broth
8 1/4 oz Can creamed corn, 1
1 cup Chicken, diced, cooked, skinned
1 tbsp Cornstarch
2 tbsp Cold water
2 Egg, whites
2 tbsp Parsley, finely, minced, fresh



Preparation:

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

Shared by: Kathleen's Recipe Swap Page
http://www.ilos.net/~answers/recipe
recipes@ilos.net



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Preparation Time: 0:00

Serves: 6

 

 

 

 



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