Cold Busting Green Tea Chicken Noodle Soup
Ingredients
- 6 cups water
- 6 tsp HemisFares Sencha Green Tea Loose Leaf
- 32 oz chicken broth
- 1 1/2 tbsp olive oil
- 1 1/2 cups diced yellow onion
- 2 large carrots peeled and diced
- 2 stalks celery peeled and diced
- 2 cloves garlic minced
- 1 pint sliced mushrooms
- 2 tsp grated ginger root
- 2 chicken breasts cooked and shredded
- 2 cups medium egg noodles
- 1/2 tbsp dried basil
- salt and pepper to taste
- dash or two of hot sauce
- additional water as needed
- 1/4 cup chopped fresh cilantro
- 1/4 cup green onion sliced
Instructions
- Prepare green tea according to package directions, using 6 cups water and 6 teaspoons green tea leaves.
- Heat olive oil in a large pot over medium-high heat. Add carrots, celery and onion and saute for 3-5 minutes. Add garlic, mushrooms and ginger. Continue cooking for an additional 3-5 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.
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