2 c. cooked chicken
2 c. celery
1 c. thinly sliced onions
1/8 tsp. pepper
2 c. chicken broth
16 oz. can bean sprouts or chow mein vegetables
1 sm. can sliced mushrooms, drained
2 tbsp. cornstarch
3 tbsp. soy sauce

Combine chicken, celery, onions, pepper and broth. Cook until celery is tender, about 30 minutes. Add bean sprouts and mushrooms. Bring to a boil. Mix cornstarch with soy sauce. Add to hot mixture. Cook over low heat until sauce thickens, about 5 minutes. Serve over Chinese noodles or rice.