Recipe from Delish
This quick recipe was made even quicker by using some rotisserie chicken that I had cooked over the weekend. If you don't like ginger, you probably won't like this soup. But J and I really enjoyed it.
1 T sesame oil (or canola)
1 lb pre-cooked shredded or chopped chicken
2-inch piece fresh ginger, peeled and minced
4 cloves garlic, thinly sliced
1/2 c dry sherry
1 can (14 ou) chicken broth
1 1/2 c water
2 T soy sauce
1 t sriracha
1 bunch mustard greens, chopped
Heat oil in Dutch oven over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add sherry and cook until mostly evaporated, 2-3 minutes.
Add broth and water and bring to a boil. Boil for 5 minutes then stir in soy sauce, sriracha and mustard greens. Cook about 3 minutes, until greens are tender, then add in your chicken and cook until heated through.