Mustard Cabbage Soup recipe

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Ingredients

1 tablespoon vegetable oil
½ pound boneless chicken breasts, thinly sliced
¼ cup chopped onion
1 tablespoon grated ginger
2 cloves garlic, minced
8 cups chicken broth, or more to taste
12 frozen pot stickers
6 cups chopped mustard cabbage (mustard leaves)
2 (3 ounce) packages ramen noodles (without flavor packet)
1 teaspoon soy sauce, or to taste
salt and ground black pepper to taste

Nutrition Info

334.5 calories
carbohydrate: 43.4 g
cholesterol: 27.6 mg
fat: 10.2 g
fiber: 2.8 g
protein: 16.5 g
saturatedFat: 3.1 g
servingSize: -
sodium: 2016.3 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.

  2. Add pot stickers, cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.

Recipe Yield

6 servings

Recipe Note

My mom used to make this for us when we were growing up, with all kinds of variations. My daughter loves mustard cabbage because of it.

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