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. Stir to combine.

Add Sesame Oil and stir.

Continue cooking, uncovered, 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.


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Yields: 6 Servings
     Art of Cooking for the Diabetic by Mary Abbott

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