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A fabulous soup that is great tasting and very healthy. Easy to make too!

Chicken breast ½ Water 1 ½ litre Carrots 2 (200 grams) Capsicums 2 (150 grams) Mushrooms 100 grams Onions 2 (150 grams) Celery 2 Stalks Parsley 8-10 sprigs Garlic 2 teaspoons, chopped Sweet corn, Cream style 1 tin Corn flour 1 teaspoon Noodles ½ cup, broken onto pieces Salt, Pepper -- Egg Whites 2

Remove the seeds from the capsicum - chop. Chop Onion, mushrooms, celery and parsley. Combine all these with the chicken and the garlic. Add water and ½ teaspoon salt. Simmer till the chicken and vegetables are cooked. Lift out the chicken breast, cool and shred the meat. Add it to the chowder. Add sweet corn. Add more salt if necessary. Add pepper to taste. Add corn flour mixed with a little water. (You could use Arrowroot instead of corn flour to keep the calorie count low) Bring to a boil. Add noodles. Simmer for 2 minutes. Lightly beat the egg whites and add to the simmering soup through a strainer, so that they set as thin strands. Serve hot.