Ingredients

• 4 cups chicken broth
• 1/2 cup celery
• 1 egg, slightly beaten (optional)
• 1 tablespoon onion
• 1 cup watercress leaves
• salt and pepper to taste

Method

to 4 cups chicken broth, add diced celery and onion and simmer for about 10 minutes or until vegetables are tender. pour slightly beaten egg into boiling soup and stir about 1 minute or until egg forms shreds. add watercress leaves and cook another minute. serve hot.