Chicken and Watercress Soup

1. 1

   Put the chicken in a bowl with the wine to marinate while you bring the chicken stock to a boil in a large saucepan.

2. 2

   Add the chicken with its marinade, reduce the heat to low, and simmer until the chicken loses its pinkness, about 3 minutes.

3. 3

   Add the watercress and simmer until softened, about 5 minutes.

4. 4

   Remove the soup from the heat and season with salt and sesame oil.

5. 5

   Serve hot, garnished with the scallions.

6. 6

   Marinate the chicken in the wine, but omit the sesame oil and scallions.

7. 7

   When the chicken is done, stir about 1/8 teaspoon freshly grated nutmeg and 1 cup freshly grated Parmesan into the soup.

8. 8

   Serve, passing more Parmesan at the table.

* Per serving · 4 servings · Values may vary.

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