No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Chinese Chicken and Chili Soup

Adjust the amount of hot chili sauce you use in this simple recipe to suit your tastes: For a soup with kick, use up to 3 teaspoons.

  • Prep:
  • Total Time:
  • Servings: 4
Chinese Chicken and Chili Soup

Source: Everyday Food, January/February 2006


  • 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


  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.

Reviews (10)

  • majoan 14 Jan, 2009

    You can use low sodium chichen broth( the Wal-mart broth has less sodium then the other brands check labels).also low sodium or light soy works well too.

  • erickapen 14 Jan, 2009

    Couldn't you choose to use low sodium chicken broth and soy sauce to help with the sodium content?

  • sofia100 13 Jan, 2009

    It's not likely MS will give nutritonal info b/c it would expose how unhealthy most of this food is. You have to do your own figuring, or get the calculator mtbikn212 mentioned. I would eliminate soy sauce immediately and try a tsp of sesame oil instead. It's a different taste but think of your blood pressure! There are lots substitutes to keep it healthy, you may alter the taste a little but it can be just as satisfying.

  • Pablena 13 Jan, 2009

    Thank you mtbikn212 for sharing the nutrional information for this recipe. The sodium content of Martha's recipe is very high. I agree it is very important to have the nutrional information. I do hope that if enough of us ask for that information we will finally see it posted.

  • mtbikn212 12 Jan, 2009

    I agree, it's time to add the nutritional information for all recipes. I threw the ingredients into a nutrition calculator and got:Calories 104.9
    Total Fat 2.8 g
    Saturated Fat 0.8 g
    Polyunsaturated Fat 0.6 g
    Monounsaturated Fat 1.2 g
    Cholesterol 9.4 mg
    Sodium 1,797.8 mg
    Potassium 538.8 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.6 g
    Sugars 2.0 g
    Protein 14.4 g
    I rarely make a recipe that I can't see the nutritional info. first

  • no1sales11 12 Jan, 2009

    I agree with busywife. I love to eat good food so I need to watch every calorie, carb, etc.

  • busywife 12 Jan, 2009

    Nutritional facts? Well, it looks healthy to me! :) But I will say that that there are enough people that ask, that maybe Martha should start posting them on at least some of the recipies. ???

  • laesun 12 Jan, 2009


  • jamiegodfrey 7 Mar, 2008

    This soup is deceptively simple. It goes together and cooks in minutes and has much more complex flavor than it let's on. One of my favorite soup recipes!

  • mel84108 2 Jan, 2008

    This recipe is simple but tastes great! I make a portion of this vegetarian with tofu and veggie broth with equally tasty results!

Related Topics