Asian Chicken and Watercress Soup

• 6 cups chicken broth (recipe follows)
• 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 (recipe follows)
• 1 bunch watercress (6 ounces), large stems trimmed
• 2 scallions, trimmed, 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 taste) to a simmer; cook until peppers are crisp-tender, stirring occasionally, about 6 minutes.
2. Add chicken and watercress; cook 1 minute.
3. Ladle into bowls, and top with scallions.
4. (Per Serving)
5. Calories: 179
6. Fat: 3.5g (1g Saturated Fat)
7. Protein: 29.5g
8. Carbohydrates: 9.5g
9. Fiber: 1.7g

chicken broth, red bell peppers, soy sauce, chili sauce, chicken, scallions

Taken from www.epicurious.com/recipes/food/views/asian-chicken-and-watercress-soup-387509 (may not work)