Chinese chicken corn soup

Ingredients

 * 3 cup chicken broth
 * 8 1/4 oz can creamed corn, 1
 * 1 cup chicken, diced, cooked
 * -skinned
 * 1 tbsp cornstarch
 * 2 tbsp cold water
 * 2 egg, whites
 * 2 tbsp parsley, finely, minced
 * -fresh

Directions
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. Food exchanges per serving: 2 meat exchanges + 1 starch/bread exchanges. Cho: 14g; pro: 16g; fat: 4g; cal: 156; low-sodium diets: substitute unsalted broth.