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Asian Chicken and Chili Soup

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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.

Reviews Add a comment

  • 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. majoan
    Reply
  • erickapen
    14 JAN, 2009
    Couldn't you choose to use low sodium chicken broth and soy sauce to help with the sodium content?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • no1sales11
    12 JAN, 2009
    I agree with busywife. I love to eat good food so I need to watch every calorie, carb, etc.
    Reply
  • MS10783487
    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. ???
    Reply
  • laesun
    12 JAN, 2009
    DOES ANYONE KNOW THE NUTRITIONAL FACTS ON THIS RECIPE?
    Reply
  • 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!
    Reply
  • 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!
    Reply