Chicken and Mustard Green Soup

In a world full of kale, I like to think of myself as a mustard green.  Less basic, vibrant, spicy, but tender.  In all seriousness, I think that mustard greens are under used by the home cook.  They add so much flavor to soups and are fantastic simply sauteed and are also available in almost every standard grocery store.  This soup is very easy, but packs a ton of flavor and won't have you reaching far beyond your pantry.  

  • 2 split chicken breasts, bone in
  • 48 oz. chicken stock, store bought or homemade
  • 1 1/2 tablespoon minced garlic
  • 1 cup white wine
  • 2 teaspoons chili flakes
  • 2 bay leaves
  • 2 bell red bell peppers, small diced
  • 2 medium sweet onions, small diced
  • 4 stalks celery, sliced 1/8" thick
  • 3 medium carrots, peeled, halved, sliced 1/4" thick
  • 1 bunch mustard greens, destemmed, washed, cut 1" thick
  • 1 bunch fresh dill
  • 2 tablespoons canola oil
  • 2 tablespoons salt or to taste
  1. Heat a medium stock pot over medium heat for 2 mins.  Add canola oil, wait 30 seconds, then add onions.  Sweat onions, turning down heat if carmalization occurs, until soft but still has a slighty tooth (about 5 mins).
  2. Add the garlic, chili flakes, and bay leaves.  Toast for 3 minutes or until fragrant.  Add wine wine to the pan and turn heat to high heat.  Reduce the wine by half.
  3. Next, add the chicken and stock to the pan.  Bring to a boil and then turn heat to low and cook covered for 25 mins.
  4. Remove chicken from pan with tong and allow to cool at room temperature.  Turn the broth up to a simmer and add the carrots and celery.  Let cook for 3 minutes then add the bell peppers.  
  5. Turn heat down to low and add the mustard greens a handful at a time allowing the greens to reduce in volume before you add the next handful.  
  6. Remove the skin from the chicken breast and remove all meat from the bones.  Dice chicken and stir into the soup.  To finish, stir in salt.  
  7. Serve topped with freshly picked dill.
sarah adams