Asian Chicken and Chili Soup

Aug 28, 2011

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Servings
Serves 4
Prep time
25 minutes
Total time
25 minutes
Course
Soup and Stew

Ingredients

  • 6 cups chicken broth
  • 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
  • 1 bunch (6 ounces) watercress large stems trimmed
  • 2 scallions thinly sliced lengthwise and cut crosswise into 2-inch pieces

Instructions

  1. In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
  2. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

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