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2 c. shredded, cooked chicken
2 c. chicken stock
2 c. chopped celery
1 small onion, sliced
salt to taste
2 Tbsp. soy sauce
2 c. drained bean sprouts or
mix Chinese vegetables
2 Tbsp. cornstarch
1/4 c. water

Cook celery and onion in chicken stock 20 minutes. Add
salt, soy sauce, bean sprouts or mixed vegetables, chicken and
cornstarch. Mix with cold water and cook 10 minutes, stirring
constantly. Serve on cooked or crisp noodles. Serves 6 to 8.

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