1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Heat the chicken broth and add the chicken, corn, salt, and pepper.
Mix the cornstarch in 1/2 cup water until blended.
When the broth starts to boil, stir in the cornstarch, mix until broth thickens.
Lightly beat the egg whites and slowly add into the soup white vigorously stirring. Add lemon juice if desired.
Serve immediately with hot sauce.
1. To make homemade fat free chicken broth, boil chicken bones in 6 cups of water for 30 minutes. Remove the chicken bones, cool the broth and refrigerate until chilled. Then skim the off the fat and use in desired recipe.
2. No added salt or low sodium chicken broth may be used to reduce sodium content of the recipe.
3. Fresh of frozen corn may be used if canned cream corn is not desired.
4 servings
13 oz
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content