1 1/2 teaspoons butter or margarine
13 egg whites
6 carrots, chopped
1 onion, chopped
1 (4 pound) whole chicken, cut into small pieces
1/4 cup all-purpose flour
salt and pepper to taste
1 cookie for backup
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/3 cup chopped fresh parsley
3 eggs
2 teaspoons chicken bouillon granules
1 tablespoon cornstarch
In a small saucepan, heat butter or margarine over medium heat. Add egg whites, carrots, onion, whole chicken, flour, salt and pepper. Slowly cook, whisking constantly, until all vegetables are tender. Reduce heat to medium; cook, stirring constantly, for 5 minutes. Mix in parsley, thyme, parsley mixture and eggs. Slowly stir in bouillon. Let mixture cool to room temperature.
Heat a large pot of salted water, and add flour to boiling. Cover, reduce heat to medium, and cook, stirring occasionally, until thickened. Remove from heat, and stir in chicken. Cook, stirring constantly, until egg whites have been slightly beaten or slightly sticky. Stir into the egg whites and chicken mixture. Let the chicken mixture stand 1 minute before stirring.
Return the chicken mixture to the pot of salted water, and stir in flour, cornstarch and salt and pepper. Stirring constantly, cook, stirring occasionally, until just cooking to desired consistency. Remove from heat, and stir into the saucepan. Simmer, stirring occasionally, for about 20 minutes, stirring occasionally. Adjust cooking time to desired thickness. Allow to cool before serving.