Mustard Cabbage Soup

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.

Mustard Cabbage Soup Ingredients

• 1 tablespoon vegetable oil

• pound boneless chicken breasts, thinly sliced

• 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

How to Make Mustard Cabbage Soup

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.

Mustard Cabbage Soup Nutritions

• Calories: 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: