Then I Thought of Home

I found this recipe in an old Rival slow cooker cookbook. It's old and yellowed, the book I mean. Since Mark really likes Chinese I decided to give it a try and he and Lucas both really like it and besides that a poultry producer has to push poultry.. It doesn't call for any salt but we added more soy sauce when we had it in our plates and it was perfect.  I also added a few more red pepper flakes to mine. Here is a list of what you are going to need. 1 tbs. oil 1 1/2 lbs skinless, boneless chicken breast cut into 1 inch pieces 4 carrots, thinly sliced 4 green onions, sliced ( I didn't have green onions so I used a sweet onion but I'm sure green would have been better) 3 stalks celery, sliced 1 cup chicken broth 1 tbs. sugar 1/3 cup soy sauce 1/4 tsp. crushed red pepper flakes or more if desired 1/4 tsp. ground ginger 1 clove garlic, minced 8 oz. bean sprouts, I couldn't find fresh so I used canned 1 eight oz can water chestnuts, ...

First off I want to tell you that this is not a photo I took. I don't have a photo of this soup so I googled one that looked like it I don't know who to give the credit to but didn't they make a fine looking soup? This is another recipe I got from my sister in law Karen. She brought this over after I had one of the kids. It was so good I wrote the recipe in my handwritten cookbook journal. When the house burned I of course lost all those recipes so Karen got another journal and wrote some of the recipes she knew I had asked her for before and this one was one of them. I received journals like that from several people and I treasure them all. I adore soup. I adore broth. I make a lot of soups and with it being winter and since we have snow on the ground I thought I would share this today. It's a common soup  so you might have this recipe already but if not I hope you will try it I'm pretty sure you are gonna like it. Here is what you are goi...