Spring Soup

• 1 turnip, cut into thin 1-inch strips
• 2 stalks celery, cut into thin 1-inch strips
• 1 carrot, cut into thin 1-inch strips
• 1 scallion, cut into thin 1-inch strips
• 1/2 pound watercress
• 3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
• 1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes
• 2 cups chicken or vegetable stock
• 2 cups water
• Salt

1. 1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
2. 2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made-the therapeutic value decreases the longer the soup sits.

stalks celery, carrot, scallion, watercress, quarter, chicken, chicken, water, salt

Taken from www.epicurious.com/recipes/food/views/spring-soup-51156600 (may not work)