1-10 ½ ounce can chicken broth

water

1½ cups cooked, diced chicken (about ½ pound)

teaspoon monosodium. glutamate

1 cup firmly packed, coarsely chopped watercress

2 tablespoons finely chopped onion

¼ cup diced celery

1 tablespoon cornstarch

Mix together first six ingredients; simmer gently 10 minutes. Add watercress and simmer until just wilted. Mix cornstarch with enough water to form a smooth paste; stir into soup until clear and smooth.