Chicken And Watercress Soup Recipes

CHINESE WATERCRESS SOUP (西洋菜汤)

Steps:

• Bring the chicken and pork stock to a boil and add the chicken bouillon powder along with the salt.
• Throw in the carrots, mushrooms, honey dates and jujubes and let it simmer for 15 minutes.
• When the carrots have softened, bring the broth up to a boil and add the watercress in.
• Keep the soup on a medium to low heat so that it gently simmers for another 20 minutes.
• To serve, enjoy as is or pour over your leftover rice!

WATERCRESS SOUP

Steps:

• Season and garnish before serving: Add salt to taste and then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon of it in the center of each person's bowl.

WATERCRESS SOUP

Steps:

• Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
• Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.

CHICKEN AND WATERCRESS SOUP

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 & CHICKEN STIR-FRY

Steps:

• To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

CREAM OF CHICKEN & WATERCRESS SOUP

Steps:

• Melt butter in a saucepan.
• When hot and bubbly, stir in flour and mustard.
• Continue to stir until mixture turns golden.
• Gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour.
• Sprinkle with seasoning to taste.
• Whisk yolks into cream.
• Slowly add a little thickened chicken stock and blend.
• Remove pot of chicken stock from the heat.
• While stirring, carefully pour egg/cream mixture into remaining hot stock.
• Add tapioca.
• Add white wine and watercress.
• Reheat carefully but do not bring to the boil as soup will curdle.
• Swirl in whipped cream and serve in heated soup plates.