Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Fryer chicken without breast meat (OR |
| 2 \N | Chicken legs & thighs & wings |
| 8 cups | Cold water |
| 1 cup | Salted mustard green, shredded |
This is a lovely, simple dinner soup.
Preparation: Separate thighs, legs and wings from chicken carcass, and chop them into bite-size pieces. Be sure to remove any bone splinters. Chop carcass into several pieces. Drain the mustard green; cut into 2" square pieces.
Soup: Put chicken and cold water in large pot. Bring to boil; skim froth and chicken fat; reduce heat to simmer. Simmer for 2 hours.
Remove chicken carcass. Add mustard green; simmer another 15 minutes.
Transfer soup with pieces and mustard green to serving bowl. Serve.