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Asian Chicken and Chili Soup

This nutritious soup uses poached chicken and Asian sauces for an extra kick.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006

Ingredients

  • 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

Directions

  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.

Cook's Notes

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. You can also substitute ketchup and 1/4 teaspoon of red pepper flakes.

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