5 c. chicken broth
1 c. tangerine juice
1 c. diced, cooked white chicken meat
1/2 c. bamboo shoots
1/2 c. chopped green onions with top
2 tbsp. chopped, cooked ham
1 tsp. salt
1/2 tsp. Accent
2 c. cubed honeydew melon
1 c. tangerine sections, free of seeds and membrane
2 tbsp. finely chopped pistachio nuts for garnish

Combine all ingredients in large saucepan. Heat to boiling point. Serve in bowls. Garnish with pistachio nuts. Serves 6 to 8.