1 (16 oz.) can Chinese vegetables
2 c. shredded cooked chicken
2 tbsp. cornstarch
1/4 c. cold water
2 tbsp. soy sauce
2 c. chicken stock (chicken bouillon or broth)
2 c. chopped celery
1 sm. onion
Salt

Cook celery and onion in chicken stock for 2 minutes. Add salt (to taste), soy sauce, canned vegetables, chicken and cornstarch (mixed with cold water). Cook 10 minutes stirring constantly. Serve with cooked white rice and/or crisp warm noodles.