Chicken and Watercress Soup

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home

By Mark Bittman

Published 2005

  • About

One of the many recipes that bridge the short distance between Chinese and Italian cooking. The main recipe makes a light soup that complements stir-fry dishes well; the Italian variation is substantial enough to serve as a light main course.

Ingredients

  • ½ pound boneless, skinless chicken breasts, cut into thin shreds
  • 2 teaspoons Shaoxing wine or

Method

  1. Put the chicken in a bowl with the wine to marinate while you bring the chicken stock to a boil in a large saucepan. Add the chicken with its marinade, reduce the heat to low, and simmer until the chicken loses its pinkness, about 3 minutes.
  2. Add the watercress and simmer until softened, about 5 minutes. Remove the soup from the heat and season with salt and ses