2 (15 oz.) cans of chicken broth
1 c. chicken breasts, diced
1 (28 oz.) can of bean sprouts, drained
2 cans water chestnuts
1 can bamboo shoots
5 stalks of celery, sliced thin
Cornstarch
Soy sauce
Chow mein noodles

Add chicken broth, chicken and celery in a four quart Dutch oven. Cook until celery is tender. Add bean sprouts, chestnuts and bamboo and bring to a boil. Prepare cornstarch as directed on package for thickening hot liquids. Add to chow mein and cook 5 minutes. Serve over a bed of chow mein noodles with soy sauce to season.