Prep 0 mins
Cook 10 mins
From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958
- 1 (15 ounce) can cream of chicken soup
- 15 ounces milk (just refill the soup can)
- 1⁄2 cup watercress, chopped
- Combine soup and milk; heat almost to boiling.
- Stir in watercress; simmer a few minutes.