Minced Chicken  Soup

* Serves 6.


 

Ingredients

How To ?

• 4 tablespoons cornstarch • 4 tablespoons water • 8 ounces boneless, skinless chicken breast • 4 ears corn, husked • 6 cups homemade or store-bought low-sodium        chicken broth • 1/2 teaspoon salt, plus more as needed • 4 egg whites, lightly beaten • 1/2 cup minced Smithfield ham, for garnish (may substitute chopped parsley) • Freshly ground black pepper (optional)

In a small bowl, combine the cornstarch and water, stirring until well mixed. Set aside. Use a Chinese cleaver or sharp knife to mince the chicken (first cut into thin slivers) and to strip the corn kernels from their cobs. In a large saucepan over high heat, combine the chicken broth (add 2 teaspoons salt if you use homemade, unseasoned chicken stock), chicken, corn and the 1/2 teaspoon salt; bring to a boil, stirring often. Reduce the heat to low. Give the cornstarch paste a quick stir, then add it to the saucepan and stir until the soup has thickened. Hold a colander over the saucepan and gently pass the egg whites through, into the soup. Transfer the soup to a tureen or individual bowls and garnish with minced ham and black pepper, if desired. Serve hot.

Calories: 180 per serving