Ingredients Prepared:

     1 c. diced cooked chicken
     3/4 c. (3 oz.) fine egg noodles
     6 c. water
     6 c. chicken stock
     1 (5 oz.) can water chestnuts
     1 (5 oz.) can bamboo shoots

How to Cook:

Cooking Noodles

In 6 c. boiling salted water, cook noodles for about 4 minutes or until tender. Drain well and keep hot.

Cooking Soup

Heat the stock with the diced chicken, water chestnuts, bamboo shoots, and the juice from their cans. Bring to boil and let simmer for a few minutes.

Serves

To serve, put the noodles into individual warm soup bowls and ladle the soup over them.