In a 3 quart saucepan, bring chicken, broth, celery, onions, carrots, and corn to a boil. Boil for 5 minutes or until vegetables are soft. Rinse and drain THM Noodles. Cut into smaller pieces so they are not so long. Add noodles to the soup along with spices. Bring to a boil. Beat egg whites with a fork. Drizzle into soup without stirring. Cook for 3 minutes. Sir soup to break the cooked egg whites strands. Serve. Serves 4.