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.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal-Master
Servings: 6 servings
Chinese Chicken Corn Soup Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Soup; Chinese; Corn
The History of Recipes
It is possible to follow the history of `recipes` way back into the far past, in truth as far as early Egypt, and maybe even further. Interesting though that is, generally, these early recipes were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. He also describes how the ancient Romans used a wide range of spices and herbs, including some familiar names for example bay, fennel and parsley. Later, we have two interesting cookery books which appeared in the 1300s - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an outbreak in manuscripts on cooking, most of which still exist in academic collections. For the decades that followed, the upper-class families of Europe tried to lay on the most exotic meals, and because of this chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes common in their social group. By the time we get to the 20th century, cooking books are increasing in popularity mostly as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Chinese Chicken Corn Soup recipe.
