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Chicken soup with mustard greens

September 12, 2013

Today I came down with something horrible. Headache literally all day, which eventually subsided in the late afternoon, to the point where I could actually get up from bed without a sharp pain tugging at my noggin. Chugged water and ate tons of fruit all day, but settled down for some soup for some real nutrition.

I keep making chicken my fallback option on soups because it makes such a delicious base for any vegetable combination, versus beef and pork flavor that can only go with certain things.


This particular soup had mustard greens and shiitake mushrooms, and I used frozen organic chicken backs from Whole Foods. These ingredients give me a feeling of comfort food from when I was little, which is why it was perfect for a sick day in.

Of course, back to bed shortly after taking pictures and eating!

1 lb chicken, particularly the parts with bones
3-4 shiitake mushrooms, dried or fresh
salt to taste
1/2 lb mustard greens

(1) Add all the chicken parts into a pot with about 3 cups of water and bring to a boil.
(2) When the water begins to boil, bring down to a simmer at medium-low heat, add the shiitake mushrooms and about a 1/4 tsp salt, and continue cooking for 30 minutes.
(3) Slice mustard greens crosswise into 2-3″ pieces and add to the pot. Bring water back to a boil, stir the greens, cover, and bring back down to a simmer. Cook an additional 15 minutes. Add additional salt to taste.


Dai Dai


From → Recipes

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