ingridients

6 cups (1.3 liters) chicken broth

  2 red bell peppers (without ribs and seeds), thinly sliced ​​lengthwise and cut into 2-inch (5 cm) pieces

  2 tablespoons (30 ml) soy sauce

  2 teaspoons (10 ml) of spicy Asian chili sauce

  3 cups (12 oz / 335 g) diced chicken, diced

  1 bunch (6 oz / 165 g) watercress, large stems trimmed

  2 chives, thinly sliced ​​lengthwise and cut crosswise into 2-inch pieces