Chicken Soup with Mustard Greens

Categories: Spleen Damp, Spleen Qi Vacuity

Chicken soup with mustard greens
Yields: 8 servings

1 whole chicken, roaster, cut into 2 breasts, 2 drumsticks, 2 thighs, 2 wings
1 whole bundle of mustard greens, washed and chopped,1/2 inch thick.
5 cloves of garlic, chopped
1 medium onions
1 tbsp olive oil
1 box of Chicken broth
Enough water to cover chicken 1 ½ inches over
Salt and pepper to season.

1. Sautee chopped onions until transluscent and slightly brown in 1 tbsp of olive oil. Add chopped garlic and cook for 1 minute. Season with salt and peper. Add chicken broth and bring to a boil. Add all the chicken and water until the chicken is submerged with 1 ½ inches of water covering. Season with salt and pepper. Bring to a boil again and then bring down to simmer. Cook for 1 hour until the chicken is tender and nearly falls of the bone.
2. Remove chicken, carefully, it’s hot, onto a cutting board and remove bones, skin and cartilage. Place the cleaned chicken back into the soup and add the chopped mustard greens. Let the soup come to a boil and then bring down to simmer for 3 minutes. Wah-lah. Finished.

TCM analysis: Overall, tonifies SP qi xu with dampness
Chicken: sweet, warm. Tonifies qi, nourishes blood, aids KD xu, benefits SP/ST.
mustard greens: warm, pungent, relieves common colds, promotes urination, dissolves mucus, strengthens & lubricates intestines, ventilates LU, increases appetite
garlic: hot, pungent. anti-viral, anti-fungal, detoxifies meat/seafood, kills worms, removes stagnant food & blood stasis, reduces abscess
onions: warm, pungent. promotes sweating, resolves phlegm, diuretic.