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Cold-Busting Green Tea-Chicken Soup with shredded chicken, carrots, mushrooms, and green onions.

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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Soup
Cuisine American
Servings 8 servings
Calories 166 kcal

Ingredients
  

  • 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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