American-oriental chicken soup

Yield: 6 servings

Measure Ingredient
6 cups Chicken Stock -- or canned
\N \N Chicken Br
1 slice Fresh Ginger (2\") --
\N \N Julienned
2 bunches Green Onions -- diagonally
\N \N Sliced
\N \N Into 1/2-in pieces
2 \N Celery stalks -- cut
\N \N Diagonally
\N \N In
2 cups Cooked Chicken -- torn into
\N \N Bite-sized
2 tablespoons Soy sauce
1 teaspoon Hoisin sauce
1 can Sliced water chestnuts (8oz)
\N \N Drained
\N \N Salt
\N \N Freshly ground pepper
\N \N Thin slices

PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste fo Makes 6 to 8 Servings NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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