Chicken Corn Soup
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, uncovered, for 3 minutes.

Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.
Utensils
Ingredient Quantity Measure Comments
stock (chicken) 3 cup 250ml
corn 1 tin 8.25oz
Chicken 1 cup 250ml cooked, diced
Arrowroot 1 Tbs 15ml
water (filtered) (mls) 2 Tbs 15ml
egg whites 2
Parsley 2 Tbs 15ml finely chopped