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Low Cal Chinese Chicken Corn Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.9644
Energy (kCal)488.8525
Carbohydrates (g)54.5867
Total fats (g)10.9734
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chicken broth, corn and chicken in large saucepan. | 2. Bring mixture to a boil over medium heat, stirring occasionally. | 3. Blend cornstarch with cold water and add to soup. | 4. Continue cooking, uncovered, for 3 minutes. | 5. Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 3 cups canned 234.36 5.67 33.4152 7.8624
    corn 1 can creamed 186.9565 40.6522 7.1087 2.9348
    chicken 1 cup cooked skinned diced - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    egg white 2 34.32 0.4818 7.194 0.1122
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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