Chinese Chicken Soup

6 cups chicken broth or stock, fresh or canned
2 inches slice fresh ginger, julienned
2 bunches green onions, sliced on the diagonal; into 1/2 inch pieces
2 stalks celery, cut into thin diagonal slices
2 cups cooked chicken, in bite sized pieces
2 tablespoons soy sauce
1 teaspoon hoisin sauce
8 ounce can sliced water chestnuts
Salt and freshly ground black pepper


Put the chicken broth in a soup pot. Add the ginger, green onions, and celery. Bring to the boil over high heat, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce, and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste for seasoning and add salt, if necessary, and pepper. Canned broth usually does not need any salt. Serve hot. May be made a day ahead.