Chicken Watercress Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound chicken breast, cut into bite-sized pieces
4 cups chicken broth
2 large carrots, peeled and sliced
1 bunch of watercress, roughly chopped
Salt and pepper to taste
Optional: a squeeze of lemon juice for added zest
Instructions
Preparing The Base
- Heat the olive oil in your pot over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
- Season the chicken pieces with salt and pepper, then add to the pot, cooking until they are golden brown.
Cooking The Soup
- Pour in the chicken broth and bring the mixture to a boil. Add the sliced carrots and lower the heat, allowing the soup to simmer.
- After 15 minutes of simmering, add the chopped watercress to the pot. Let it cook for an additional 5 minutes or until the watercress is wilted and the chicken is cooked through.
Finishing Touches
- Taste and adjust the seasoning with more salt and pepper if needed. For a refreshing twist, add a squeeze of lemon juice just before serving.
Notes
If you prefer a clearer broth, you can strain the soup before adding the watercress, ensuring a smoother texture.