The only way that I will ever fully enjoy mustard green is in my favorite bowl of Mustard Green Chicken Soup with hints of ginger for a nice tangy taste. It’s one of my favorite kinds of soup to sip on during the winter time because of how warm and soothing it feels to my throat. It’s definitely due to that touch of ginger. The best part about this soup lies in its simplicity. In less than four main ingredients, you are well on your way to a warm bowl of super healthy heaven.
This recipe is from my lovely mother who has the tendency to make this only during the winter time. Provided how comforting and calming each warm sip is, you can definitely tell why.
Mustard Green Chicken Soup Recipe
1 can organic chicken broth ( low sodium)
1/2 lb. of fresh ground chicken
5 cups of water
1 bundle of washed mustard greens
2 pieces of ginger
1. Heat a large pot on med-hi heat. Add the can of chicken broth. Fill the rest of the pot with water. This should be roughly 5-6 cups of water.
2. Peel the skin of the ginger with a peeler. Cut it into small slices. Add the ginger to the broth. Add a pinch of salt. Let it simmer for about 8-10 minutes.
3. In a bowl, combine the fresh ground chicken, a pinch of salt, a pinch of pepper and massage it with your hands until the chicken looks well meshed together. Then form small round balls with your hands. You can use a spoon if you want a rough estimate.
4. Add the ground chicken balls to the pot, crank the heat up a little higher, enough for it boil.
5. When the chicken balls rise to the top of the pot ( typically 15 minutes), it is an indication that it is cooked. You can now add the mustard greens. Let it simmer for about 5 more minutes and serve.