Best Chicken And Watercress Soup Recipes

CHICKEN AND WATERCRESS SOUP

Chicken and Watercress Soup image

Chinese believe that watercress are good for removing heatiness. If you are taking the soup for this purpose, do not add in the sesame oil.

Provided by Kim Ong

Categories Chicken

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1 chicken breast, skinless,deboned and sliced into small pieces
6 canned shiitake mushrooms, sliced thinly
watercress, cut into 2 portions (a handful)
6 cups chicken stock
1/4 teaspoon salt
1 teaspoon cornflour
1 teaspoon rice wine
1 dash pepper
1/2 teaspoon sesame oil

Steps:

Marinate chicken with salt, cornflour and rice wine, pepper and sesame oil.
Bring chicken stock to boil in a saucepan.
Add in the mushrooms and cook for 2 minutes.
Add in the chicken and stir to separate the chicken slices.
When soup starts to boil, add in the watercress and stir.
Cook for 1-2 minutes.
Remove and serve in a soup bowl.

WATERCRESS AND LEEK SOUP WITH CHICKEN MEATBALLS

Watercress and Leek Soup with Chicken Meatballs image

The fresh dill in this dish makes for a delightful zing with every bite with meatball. This soup is refreshing and filling, difficult to stop at just one bowl.

Provided by Sara Andrea

Categories Other Soups

Time 40m

Number Of Ingredients 17

Ingredients

CHICKEN MEATBALLS
1 lb ground chicken
1/2 red onion, diced
1/8 c dill
2 clove garlic, minced
1 tsp chili flakes
2 tsp salt
1 tsp pepper
1/2 c breadcrumbs
3 tsp half & half (optional)
SOUP
4 can(s) low sodium chicken broth
2 large carrots, chopped (no need to peel)
2 stalk(s) celery, chopped
1 leek, chopped
1 pkg watercress
2 Tbsp evoo

Steps:

1. Mix together ground chicken, onion, and garlic. In a small bowl combine breadcrumbs, dill, chili flakes, salt, and pepper, mix to combine, add half & half to moisten breadcrumb mixture, use a fork to combine. Add breadcrumb mixture to chicken mixture, mix, then form into 1 inch balls. Put in fridge until ready to add to broth.
2. Heat 2 tablespoons EVOO in soup pot. Add carrots, celery, and leek. Cook until soft, about 4 minutes. Add broth and bring to boil. Add meatballs to boiling broth, reduce to simmer, cover, and cook 15 minutes.
3. Divide watercress in bowls, ladle soup over top. Serve.

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