Chinese Chicken Corn Soup

Method

• 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.