3 stalks celery, diced
1 sm. onion, chopped, about 1/4 c.
2 tbsp. soy sauce
1 can cream of chicken soup or 1 c. chicken broth
2 c. diced, cooked chicken, pork or turkey
1 can water chestnuts, cut in sm. pieces
2 tbsp. cornstarch
Salt & pepper to taste
1 can bean sprouts, drained

Cook celery and onion in 1 cup water, approximately 10 minutes. Add the soup and 1 can water. Heat to boiling point. Add the thickening, made of cornstarch and water. This will make a consistency of thin gravy. Add water chestnuts and can of bean sprouts. Simmer until hot. Serve over cooked rice or chow mein noodles.