While Martha Stewart’s recipe calls for freshly poached chicken, I think this spicy broth is a perfect way to turn leftover chicken into an exciting encore. 
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 to taste
- 12 ounces diced cooked chicken
- 1 bunch (6 ounces) watercress, large stems trimmed
- 2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces
Directions
- 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.
- Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.