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CHICKEN SUBGUM 
2 chicken bouillon cubes
1 1/2 c. water
2 c. diced, cooked chicken (8 oz.)
1 1/4 c. sliced celery
1 (16 oz.) can Chinese vegetables, drained
1 (8 oz.) can water chestnuts, drained & sliced
1 1/2 tsp. dehydrated minced onion
2 tbsp. cornstarch
3 tbsp. soy sauce

Dissolve bouillon cubes in hot water in saucepan. Add remaining ingredients except cornstarch and soy sauce. Heat to boiling. Reduce heat and simmer 10 minutes, uncovered. Mix cornstarch and soy sauce. Add to chicken mixture. Cook over medium heat, stirring constantly until thickened and clear. 160 calories per 1 cup.
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