4 to 6 c. chicken broth
2 to 3 c. diced cooked chicken
1 1/2 c. chopped celery
1 c. diced onions
1 can Chinese vegetables
1 can bean sprouts
1 to 2 cans sliced water chestnuts
Salt and pepper to taste
Corn starch mixed with water for thickening (2 heaping tsp. per 1/2 c. water)

Bring broth to boil and add onion and celery. Cook until vegetables are tender. Add rest of ingredients except corn starch. Cook over medium heat 15 to 20 minutes stirring occasionally.

Add thickening and cook for a few more minutes. Serve over Chinese noodles with soy sauce to taste. May substitute turkey.