Hot or Cold Chicken Soup

1 broiler-fryer chicken, cooked, skinned, boned, chopped; broth reserved
1 quart reserved chicken broth
1 can (16 ounces) tomatoes, chopped
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
1 small onion, thinly sliced
2 tablespoons wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon savory

In large saucepan, mix together chicken broth, tomatoes (including liquid), celery, carrots, onion, vinegar, salt, pepper, basil and savory; bring to boil over high temperature. Reduce heat and simmer about 5 minutes; add chicken and simmer 15 minutes more.

Serve hot, garnished with watercress leaves. Or, refrigerate to chill thoroughly and serve cold.

Makes 6 servings
Source: National Chicken Council