Asian chicken and chili soup

1 likes 0 comments Recipe by Lisa Evanoff

Asian Chicken and Chili Soup of Lisa Evanoff - Recipefy

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.
Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

starters December 26, 2011 03:08

Author marthastewart.com/313477/a...

Https-fbcdn-profile-a-akamaihd-net-hprofile-ak-snc4-273969_693751034_326787893_n-jpg

No comments yet.