Cool Spring Night Soup

It has been a long time since I posted here and a lot has happened. I hit my goal weight, started a Master's program, and took on more responsibilities at work. I am working a lot of hours recently and found myself eating more food that I did not cook, some of it even came through the window of my car....

As we prepare for summer, I wanted to cut out the junk food and make the time to focus on my health. Sadly, time doesn't allow me to cook the way I did a year ago. But if I can cook every 2 or 3 days, the boyfriend and I can eat healthy and I can get some work done. I might even have time to watch an episode of the Big Bang Theory.

 Here is the recipe I made last night. It didn't take too much prep work, and I was able to get some reading done for class while it cooked.

• 1 turnip cut into 1 inch strips 
• 4 cups of chicken stock 
• 3 cups of water (for a thicker soup, only use two) 
• 4 cloves of garlic minced 
• 4 celery stalks sliced 
• 4 carrots peeled and sliced 
• 2 yellow onions, peeled and sliced thin 
• 4 oz of watercress 
• 1 oz of ginger minced 
• 2 tsp salt (more or less to taste) 
• 1 tsp pepper (more or less to taste) 
• 3 cooked chicken breasts (I used left over pesto chicken from the night before) 

  Place all ingredients in a pot and bring to a boil. Lower the heat and simmer until the vegetables are tender, 35-40 minutes. Serve immediately. Serve with whole-grain crackers, bread or dinner roles.