1/2 c. celery, sliced
1/2 c. onion, chopped
1 med. clove garlic, minced
1/2 tsp. ginger, ground
2 tbsp. butter or margarine
2 cans chicken rice soup
1 soup can water
2 c. cooked chicken, diced
1 pkg. frozen snow peas
1 tbsp. soy sauce
1/2 c. water chestnuts, sliced
In large saucepan, cook celery and onion with garlic and ginger in butter until tender. Add remaining ingredients. Cook over low heat 5 minutes or until done; stir occasionally. Serve with additional soy sauce. Makes about 6 cups. Patterson, NY
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