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| Chicken Velvet Soup
1 cooked boneless chicken breast, minced
1 teaspoon of salt
2 egg whites, beaten until stiff peaks form
3 cups of chicken broth
1 cup of canned cream style corn, drained
1 tablespoon of cornstarch
2 tablespoons of cold water
1 teaspoon of sherry |
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Combine the minced chicken and salt, fold into egg whites. Place the chicken broth in large saucepan and bring to a boil. Add corn, cornstarch mixed with cold water and sherry. Cook for 2 minutes over low heat. Add chicken mixture to soup. Bring to a boil, then remove from heat and serve. Serves 6.
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