1. In a six-quart pot, sauté onion and celery over low heat for 15 to 20 minutes.
2. Add chicken pieces, vegetables, salt, pepper, and enough water to just about cover ingredients. Simmer for 15 to 20 minutes.
3. Dissolve cornstarch in a little cold water. Add mixture to pot and cook for additional five minutes.
4. Spoon into halved cream puffs or over rice or orzo.