• 1 whole boneless, skinned chicken breast, cooked
• 2 egg whites
• 2 tsp. salt
• 1 tsp. sesame oil
• 6 C. chicken broth
• 1 can cream style corn
• 2 tsp. sugar
• 2 Tbs. cornstarch in 1/4 C. water
• 1 scallion, chopped

Mince the chicken. Combine the chicken, egg white, 1/2 tsp salt and sesame oil. Mix well. Bring broth to a boil. Add corn, salt, and sugar; cook 1 -2 minutes. Add dissolved cornstarch; stir until thickened. Add chicken mixture to soup; add scallion. Serve immediately.

Yield 6 - 8 servings