Instructions: In a wok, cook bacon over Medium-High heat until crisp, 3-4 minutes. Remove bacon to paper towels. Drain off fat from wok. In same wok, heat oil over Medium-High heat. Add onion and celery. Cook, stiring until softened, 3-5 minutes. Return bacon to wok. Add chicken broth, evaporated milk, potatoes and carrots and 1 cup water. Bring to a boil. Reduce heat to Medium-Low and cook until potatoes and carrots are tender, 12-15 minutes. Add chicken, parsley, salt and pepper. Cook for 5 minutes.

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