Quick Chicken Watercress Soup

From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1 (15 ounce) can  cream of chicken soup
• 15  ounces milk (just refill the soup can)
• 1⁄2 cup watercress, chopped

Directions

1. Combine soup and milk; heat almost to boiling.
2. Stir in watercress; simmer a few minutes.