Chicken Rice Noodle Chow Mein

 

3 ½ C. water

1 (13-oz.) can chicken meat including broth or 1 pint home-canned chicken breast

1 (15-oz.) can bean sprouts, drained

2 (4-oz. cans sliced mushrooms, drained

1 (8-oz.) can bamboo shoots, drained

1 (15-oz.) can baby corn, drained

1 (8-oz.) can water chestnuts

4 chicken bouillon cubes

1/3 C. dried onions

2/3 C. dried celery

2/3 C. dried carrot

3 T. cornstarch

2 (6-oz.) bags Chinese rice noodles, soaked in hot water according to package directions

 

In a large heavy saucepan over medium heat, combine 3 C. water and the next six ingredients. Add chicken bouillon, onions, celery and carrot and heat thoroughly. Mix remaining ½ C. water with cornstarch and add to saucepan, stirring constantly. When mixture has thickened to desired consistency, serve over Chinese rice noodles.