| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
Chinese |
Diabetic, Soups/stews, Crockpot, Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
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 O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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