Chicken & Mustard-Green Soup

When a fierce nor'easter blankets Brooklyn, NY in snow and the grocery shelves are picked clean, this vibrant Chicken and Mustard Green Soup is the ultimate storm-day savior. Using pantry staples and resilient leafy greens, it simmers into a rich, peppery, and warming bowl of pure comfort. 

Simmering Through the Blizzard:

I still remember the "bomb cyclone" that slammed into New York in March 1993 "Storm of the Century", dumping over one feet of snow across the five boroughs. The wind was howling, my Bensonhurst apartment was freezing, and the bodegas had run out of almost everything. I was desperate for something to warm my bones.

Braving the icy streets, I trudged to my local Asian market—the only shop with its doors open. Inside, it was a cozy haven. The usual staples were sparse, but the bins were overflowing with fresh, vibrant mustard greens. I grabbed a few bunches, some onion, garlic, and chicken quarters. Back home, I simmered them into a restorative, brothy soup. That snowy night, looking out at the glittering, quiet Brooklyn streets, I realized this rustic, peppery concoction was even better than the traditional chicken noodle I’d been craving.

The Magic of Mustard Greens:

While kale gets all the attention, mustard greens are the true culinary unsung heroes. They offer a zesty, slightly spicy bite that mellows beautifully as it simmers. Plus, they are nutritional powerhouses loaded with vitamins A, C, and K!

Why This Recipe Works:

The Pepper-Rich Broth: 

Mustard greens have a naturally sharp, slightly pungent kick. When simmered in a savory, aromatic chicken broth, their natural oils release and give the soup a warming, anti-inflammatory punch.

The Perfect Balance: 

A dash of mustard powder reinforces the bite of the green balancing the flavors perfectly with the chicken.

Tender Meat: 

Cooking the chicken right in the broth before pulling it off the bone yields incredibly tender meat that soaks up every flavor. 

Why You'll Love This Recipe:

If you're tired of relying on standard kale or spinach, mustard greens are about to become your new pantry secret. They offer a unique, vibrant, and slightly spicy bite that instantly elevates a mild, comforting broth. It is the perfect cozy meal for a chilly evening or a soothing remedy when you need a pick-me-up.

Ingredients:

2 tbsp olive oil 

1 lb sweet Italian sausage, casings removed 

4 cloves garlic, thinly sliced

1 med onion, 1/4 inch dice 

1 bunch mustard greens, stemmed & torn by hand 

Kosher salt 

Freshly ground black pepper 

8 cups chicken broth 

11/2 tsp mustard powder 

1 cup ditalini pasta, uncooked 

Extra-virgin olive oil (optional)

Parmesan cheese, freshly grated (optional)

Crusty bread (optional)

Directions:

Heat the oil in a dutch oven, over medium heat. Add the sausage and cook breaking up the meat with a wooden spoon until brown and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside, reserving the fat in the pot.

Return the pot over medium heat. Add the garlic and sauté until the garlic begins to brown, about 1-2 minutes. Add in the onion and sauté until soft and translucent, about 3-5 minutes. 

Add in the mustard greens, season with salt, and black pepper, and saute until the greens become tender, about 1-2 minutes. Return the sausage, add in the broth, and dry mustard, raise the heat to high, cover and bring to a boil. Lower the heat to low and simmer for 10 minutes, stirring occasionally.

Add in the pasta and continue simmering, uncovered until the pasta becomes al-dente, about 8 minutes, stirring occasionally.

Remove from heat and season with salt and black pepper If needed. 

Plate and serve with the cheese and bread on the side. 

Professional Chef's Tip:

Tame the bitterness: 

Mustard greens can be quite peppery. If you prefer a milder flavor, blanch the greens in boiling water for 1-2 minutes before adding them to the soup and omit the mustard powder. This removes the harsh, raw bite while keeping the beautiful bright green color.

Easy Substitutions:

The Greens: 

If mustard greens aren't available, you can easily swap them for kale, spinach, Swiss chard, or even baby bok choy.

The Protein: 

This base is very forgiving. If you don't have fresh chicken, use leftover rotisserie chicken or even poached white beans.

The Liquid: 

If you find yourself low on chicken stock, substitute half the stock with water and add a splash of white wine to deglaze your pot.

Looking for variations? 

You can easily mix things up by throwing in cubed tofu, poached rice noodles, or swapping the fresh greens for traditional salted/pickled mustard greens for a Taiwanese-style treat.

Recipe courtesy of chef Frank A. Saulle

Watch the full video on youtube:

https://youtu.be/2vSutBLjoCY?si=0h0bfTlFMj97QOSR