Parsley, Kale, Chard, Collards, Spinach, Beet Greens-Spring Tonic Chicken Soup

This delicious, fragrant soup acts like a springtime tonic and helps chase colds away. Use any dark greens, choosing the youngest and most brightly colored leaves (these pack the most nutritional benefits). 1 tablespoon olive oil 1 teaspoon yellow mustard seed 1 lemon, juiced rind grated 3 plump shallots, finely chopped ½ teaspoon sea salt 1 teaspoon smoked paprika 2 skinless, boneless chicken breasts thinly sliced 6 cups baby spinach-turnip greens or beet greens 4 cups sliced kale, chard, or collards 6 cups chicken broth 2 teaspoons parsley stemmed In a pot, heat oil, mustard seed and lemon rind over medium high heat until seeds begin to pop (about 1 minute).Add shallots and cook 2 minutes. Add onion, salt and paprika and cook until barely soft (3-5 minutes). Stir in chicken, cover pan and cook until opaque (5-7 minutes). Add greens, cover pan and cook until lightly wilted (3-5 minutes). Add broth, bring to a simmer and stir in lemon juice. Serve hot, garnished with parsley. Serves 4