3/4 gallon celery, sliced
1 med. onion, sliced
1 c. vegetable oil
1 1/4 gallon chicken bouillon
1/2 c. soy sauce
2 c. cornstarch
2 1/2 c. cold water
15 lbs. frozen chicken
1 (No. 10) can bean sprouts, drained
1 (15 oz.) can water chestnuts, sliced
1 (16 oz.) can mushrooms, drained
1 c. bran
2 (No. 10) cans chop suey vegetables

Saute celery, onion and garlic in oil until crisp-tender. Stir in bouillon and soy sauce. Combine cornstarch and water; add to bouillon mixture. Cook, stirring occasionally, until mixture thickens and is clear. Add chicken, bean sprouts, water chestnuts, mushrooms and bran. Heat thoroughly. Serve over noodles.