2 cups cubed cooked chicken
2 medium stalks celery, sliced
1 cup sliced mushrooms
1 cup bean sprouts
1 cup shredded cabbage
1/4 cup shredded carrot
1/4 cup sliced green onion
2 3/4 cups water
1/4 cup dry sherry or water
3 tablespoons low sodium soy sauce
4 ounces uncooked vermicelli, broken into thirds
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) can bamboo shoots, drained

Heat all the ingredients in a 3-quart saucepan over medium-high heat, stirring occasionally. When soup comes to the boiling point, reduce heat, cover and simmer 15 minutes.

6 servings

200 calories, 4 g fat