Cold-Busting Green Tea-Chicken Noodle Soup

By Angela Sellari Jump to Recipe

Feeling those sniffles? Our Cold-Busting Green Tea-Chicken Noodle Soup with ginger is just what you need if you’re feeling under the weather.

Cold weather can bring plenty of good things. Snow days, sipping hot chocolate by the fireplace under a fluffy blanket, cozy sweaters, and, of course, the joy of the holidays. What isn’t such a welcome part of winter is cold and flu season, which is usually between December and February. We’ve all been there: that scratchy feeling in our throat, followed by a sniffle or two, then before you know it, we’re in bed wondering what we ever did to deserve this.

When that happens, the best remedy is always rest and fluids, especially hot drinks and soups to open up those blocked airways and make you feel just a little more human again. While green tea is known for its antioxidant properties, chicken soup has been long touted as the perfect way to nurse you back to health. Yes, we know it’s not a cure, but cuddling up with a bowl of steamy, nourishing soup definitely makes us feel better. And that’s exactly what this soup does!

We’ve combined the power of green tea with the soothing properties of chicken soup to bring you a meal that feels like just what the doctor ordered. Filled with plenty of veggies, chicken, and noodles, the soup gets its sinus-clearing zing from a touch of freshly grated ginger and some hot sauce.

Oh, and we should also mention that there’s no need to be sick to make this soup. It’s delicious even when you’re in tip-top shape!

Give it a twist

Go ahead and use up any vegetables hanging around in your fridge to make this soup. Broccoli, cauliflower, peas, zucchini, green beans, and even a chopped tomato or two will work perfectly well. We also like adding a little citrus tang by serving the soup with a good squeeze of lemon or lime. For even more heat (always a good thing when nursing a cold), add some chopped red chili or a dash of cayenne pepper.

Want to make this soup vegetarian? Simply replace the chicken stock with vegetable stock and use either plant-based “chicken” pieces or shredded and sautéed oyster mushrooms instead of the chicken. In the case of the latter, leave out the mushrooms already included on the list of ingredients and add some peas or another vegetable of choice instead.

How do I store leftovers?

Leftovers should be refrigerated within 2 hours. Store the soup in an airtight container in the fridge for up to 3 days. For longer storage, transfer it to a freezer-safe container and freeze it for up to 3 months. Thaw overnight in the fridge. Reheat the soup on the stovetop until piping hot.

Serving suggestions

We love this soup with a thick slice of Homemade Buttermilk Bread or a few Peppered Cheese Crackers.

Looking for more comforting soup recipes? Try our hearty Potato-Vegetable Soup Recipe or sip on our creamy and super comforting Chicken Potato Soup.

Cold-Busting Green Tea-Chicken Noodle Soup

Angela Sellari

Simmer a pot of Cold-Busting Green Tea-Chicken Noodle Soup recipe. Loaded with ginger & green tea, it's your go-to for fighting off those sniffles.

4.90 from 29 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 8 servings

Calories 166 kcal

Ingredients

  

1x2x3x

• 6 cups water
• 6 teaspoons sencha green tea loose leaf
• 1 1/2 tablespoons olive oil
• 2 large carrots peeled and diced
• 2 celery ribs peeled and diced
• 1 1/2 cups diced yellow onion
• 2 cloves garlic minced
• 1 pint mushrooms sliced
• 2 teaspoons grated ginger root
• 32 ounces chicken broth
• Salt and pepper to taste
• 1/2 tablespoon dried basil
• Hot sauce to taste
• 2 chicken breasts cooked and shredded
• Additional water as needed
• 2 cups egg noodles
• 1/4 cup chopped fresh cilantro
• 1/4 cup green onion sliced

Instructions

 

• Steep the green tea using 6 cups water and 6 teaspoons green tea leaves.
• In the meantime, heat the olive oil in a large pot over medium-high heat. Add carrots, celery and onion and sauté for 5 minutes. Add garlic, mushrooms, and ginger. Continue cooking for an additional 5 minutes.
• Stir in chicken broth and green tea. Season with salt, pepper, basil, and hot sauce. Bring to a boil then reduce to medium-low heat. Cover the pot and allow to simmer for 20 minutes.
• Stir in chicken breast. If soup seems thick, add additional water as needed. Cover the pot and allow to simmer for 10 minutes. 
• Stir in noodles and allow to soften about 10 minutes. Garnish with cilantro and green onion. Serve hot.

Nutrition

Calories: 166kcalCarbohydrates: 14gProtein: 17gFat: 5gSaturated Fat: 1gSodium: 514mgFiber: 2g

Keyword Cold Busting Green Tea Chicken Noodle Soup

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