2 1/2 cups low-sodium chicken broth.
Add the watercress and cook until bright green, about 2 minutes..Working in batches, puree the soup in a blender.
Return the soup to the saucepan.Add the whole and skim milk and season with salt and pepper; keep warm..Meanwhile, trim the peeled cucumber to form a rectangle.
Cut the cucumber crosswise into very thin slices.In a medium bowl, combine the rice vinegar with a large pinch of salt.
Add the cucumber slices and toss well.
Let stand until they have softened, about 5 minutes.. Ladle the soup into bowls.2 quarts plus 1 cup low-sodium chicken broth.
1. large chicken thigh.2-inch piece of fresh ginger.
, sliced 1/2 inch thick, plus 1/2 cup celery leaves.short grain or sushi rice.