|Chicken bouillon cubes||4|
|Boiling water||4 Cup (64 tbs)|
|Chopped watercress||1⁄2 Cup (8 tbs)|
|Lemon wedges/Lime wedges||4|
Dissolve 4 envelopes (or cubes) chicken bouillon in 4 cups boiling water in a medium saucepan.
Add 1/2 cup chopped watercress and bring to a boil, stirring constantly.
Cover, remove from heat and let stand 5 mintues.
Stir and serve at once with a lemon or lime wedge