• 1 quart plus 2 cups chicken stock
• 1-1/4 boneless skinless chicken breast fillets, cut into bite-sized pieces
• 9 ounces canned creamed corn
• 3/4 tsp. cornflour, mixed with a little water
• 2 eggs, beaten
• salt and pepper

Heat stock in a large saucepan over a medium heat. Bring to a boil, then reduce heat. Add chicken and simmer for 5 minutes. Remove from heat and add creamed corn and cornflour. Return to heat and stir until soup boils and thickens. Add egg, stirring continuously. Cook for a few more minutes.

Per serving: calories 202, fat 5.3g, 24% calories from fat, cholesterol 126mg, protein 24.4g, carbohydrates 13.7g, fiber 1.3g, sugar 2.9g, sodium 1410mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.8, Lean meat: 1.4, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 1.8

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The recommended wines are: White Zinfandel, Fumé Blanc, or Chianti.