Mustard Cabbage Soup

Ingredients

• tablespoon vegetable oil
• 1/2 pound boneless chicken breasts, thinly slice d
• 1/4 cup chopped onion
• tablespoon grated ginger
• clove sgarlic, minced
• cup schicken broth, or more to taste
• frozen pot stickers
• cup schopped mustard cabbage (mustard leaves)
• (3 ounce) packagesramen noodles (without flavor packet) (Optional)
• teaspoon soy sauce, or to taste
• salt and ground black pepper to taste

Instructions

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.

Tips

We add Hawaiian-style saimin noodles depending if we have them or not. Substitute pork loin for chicken if desired. Add other veggies such as sliced mushrooms and carrots, whatever you like!