GOOD TO KNOW Using poached chicken keeps this Asian-style soup on the more delicate side; with this method of cooking, you get tender and moist meat as well as a tasty broth, which you can use in a variety of dishes.
Recipe information
Yield
serves 4
Ingredients
6 cups chicken broth (recipe follows)
2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise, and cut crosswise into 2-inch pieces
2 tablespoons soy sauce
1 to 3 teaspoons Asian hot chili sauce
3 cups (12 ounces) diced poached chicken (recipe follows)
1 bunch watercress (6 ounces), large stems trimmed
2 scallions, trimmed, thinly sliced lengthwise, and cut crosswise into 2-inch pieces
Preparation
Step 1
In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce (to taste) to a simmer; cook until peppers are crisp-tender, stirring occasionally, about 6 minutes.
Step 2
Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 179
Step 5
Fat: 3.5g (1g Saturated Fat)
Step 6
Protein: 29.5g
Step 7
Carbohydrates: 9.5g
Step 8
Fiber: 1.7g
