This is my first attempt at making chicken soup from scratch. I am rather against using stock cubes, so I wanted to make my own, simple and fast. I also had watercress on hand, which I bought as I wanted to make watercress soup. It’s a lovely lovely veg, which has a rather distinctive ‘earthy’ taste. Usually it is made with pork ribs, but well, again, I’ve thrown it together with chicken and they seem to get along very well 
Ingredients
- 2 chicken thighs
- Lots of garlic, peeled
- a bunch of watercress
- 1/2 medium yellow onion, chopped
- 1 spring onion, chopped to ~2 inch pieces
- soy sauce/salt to taste
- Bring a pot of water to boil.
- Take a knife and use it to mash the garlic. Don’t mince or chop it all up.
- Add the garlic, onion and chicken to the pot of water and boil till chicken is cooked. (You may want to remove the skin to get a low-fat soup, but for more flavour, leave it on) ~10 minutes
- Add watercress and continue to cook for ~ 5 minutes.
- Add salt/sauce to taste and cook for another minute.
- Add spring onion, serve.
Note: Be careful not to overcook the watercress till it is yellowish green.
