::recipe::

I have been bad with updating this blog...been a busy bee the last little while.

I am also quite upset; my order that I placed with Dorothy Perkins was cancelled because they "lost" or assume that my order is lost somewhere. So I will no longer get my covetable purchases from the UK which makes me really sad.

But there is no point in crying about it because nothing is going to come of it.

I am going to post up a long awaited recipe for you guys; something a little different. :)

So give it a shot and let me know what you think. I will probably be trying the mushroom soup soon that I posted a week or so ago.

Bon Appetit!

Asian Chicken & Chili Soup

Adjust the amount of hot chili sauce you use in this simple recipe to suit your tastes: For a soup with kick, use up to 3 teaspoons.

Prep Time: 25 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

6 cups chicken broth

2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces

2 tablespoons soy sauce

1 to 3 teaspoons Asian hot chili sauce

3 cups (12 ounces) diced poached chicken

1 bunch (6 ounces) watercress, large stems trimmed

2 scallions, tinly sliced lengthwise and cut crosswise in 2-inch pieces

Directions

1. In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.

2. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

See how simple that was? It's craziness! Sounds absolutely delicious as well. :)

Give it a shot and let us all know what you think! :)

-S.*

{Source: Martha Stewart Living Website}