4 c. chicken broth
1 chicken breast (1/2 lb.), skinned, boned and minced (see note)
1 (17 oz.) can cream style corn
1/2 c. minced water chestnuts
2 tbsp. dry sherry
1 tbsp. soy sauce
2 tbsp. cornstarch blended with 1/4 c. water
1/4 c. chopped green onion

In a 2-quart saucepan bring broth, chicken, corn, water chestnuts, sherry and soy sauce to boil, stirring to break up chicken. Reduce heat and simmer about 2 minutes. Stir in cornstarch mixture; stir until soup has thickened slightly, about 2 minutes. Sprinkle with green onion. Serve hot. Serves 6. NOTE: Ground beef can be substituted.