Watercress & Chicken Soup

Ingredients

• Watercress

  Raw

  6 cup, chopped or 204g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Liquid aminos

  Bragg's

  2 tsp or 10g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Fish sauce

  Ready-to-serve

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Carrots

  Raw

  2 large or 144g

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Salt

  Table

  1 dash or 0.4g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

Directions

1. Rinse watercress well in cold water and spin dry in a salad spinner or drain in a colander.
2. Slice the chicken breasts into strips and place them in a bowl. Add the liquid aminos, sesame oil, and fish sauce, stirring to ensure the marinade is well distributed. Marinate in the refrigerator for at least 30 minutes and up to 24 hours if desired.
3. Heat olive oil in a large saucepan over medium heat and prepare the remaining vegetables.
4. Once the pan is hot, add the shallots, carrots, shiitake mushrooms, and a pinch of salt. Sauté until the shallots and mushrooms are softened, about 5-10 minutes.
5. Pour in the chicken broth and bring to a boil over high heat.
6. Add the chicken and return to a boil. Reduce the heat to low and simmer for 5-10 minutes, or until the carrots are tender and the chicken is cooked through.
7. Remove the pot from heat and stir in the watercress. Once wilted, season to taste with additional salt or fish sauce.
8. Serve the soup hot.

Similar Foods

• Watercress Soup
• Wilted Watercress with Garlic
• Chicken and Watercress Salad with Almonds and Feta
• Chicken Soup
• Chicken Tortilla Soup
• Spicy Chicken Soup