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Gai Choy Chicken Soup

Winter brings us many great things, but it also brings us cold season. With 4 young children we're getting our fair share around here (more than usual I think). Where you have colds you also have the need for soup. One of my favorite things to create in the kitchen. You really can't mess up with soup. The key is to start with the basics adding what you have available and taste often.

Loaded with Vitamin A and C and my favorite these cold days Vitamin D, this soup is not only tasty but good for you (don't tell the children that though). Ideally I would make this with a variety of fresh mushrooms, but all that were available were the white and brown crimini. One could easily add oyster and shiitake to increase the authentic asian flavor. Alas I work with what I have.


4 cups sliced mushrooms
8 cups chicken stock
2 cups cooked shredded chicken
4 cups chopped gai choy (chinese mustard greens)
F.O.C for frying
1 tbsp chili garlic paste
2 tsp grated ginger
1/4 cup soy sauce
4 green onions thinly sliced for garnish


Heat oil in large pot. Cook mushrooms on medium heat until lightly browned, add ginger and gai choy and sauté a few minutes more. Add chicken stock and and chicken; continue to simmer as long as you wish really. Shortly before serving add the soy sauce and ginger paste and garnish with green onions.

Enjoy! And if you're not usually a throw it a pot and wing it type of person I encourage you to give creative soups a try. The ingredients usually cost only pennies a bowl so you don't have to feel bad if no one likes it but you.

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