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.

　　

Ingredients

serves 4

　　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

　　

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

　　Everyday Food: Light