Name: Chunky Vegetable-Chicken Soup
Yield: Makes: 4 to 6 servings
Ingredients: 2 tablespoons lemon juice; 1 bunch watercress; 2 scallions (green onions); 1 tablespoon soy sauce; 2 quarts chicken broth or water or combination of both; ½ small head bok choy, Chinese cabbage, or romaine lettuce (enough for 2 cups shredded); 12 fresh mushrooms, preferably shiitake; 4 carrots; 1 pound boneless, skinless chicken breasts or 2 cups cubed leftover poultry; Salt and freshly ground black pepper; 2 bean curd cakes, preferably soft

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Not unlike the ginger chicken soup that precedes, this soup is lighter and more appropriate for spring. It is so easy and quick that I never double the recipe.

Follow the soup with a seriously rich dessert like Unbelievable Chocolate-Chestnut Purée, or Chocolate-Walnut Pudding or Sauté of Summer Fruit.

By the way, this is also a terrific soup to make use of leftover bits