Green Tea Chicken Noodle Soup
SERVES 10- 12 | Prep Time 10 minutes | Cook Time 40 minutes
Ingredients:
6 cups of chicken stock
6 teaspoons green tea
2 chicken breasts, cooked and shredded
2 cups dry egg noodles
2 tablespoons extra-virgin olive oil
1 cup mushrooms, washed and sliced
1 onion, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 tbsp garlic powder
1 tbsp ground ginger
3 tablespoons green onions, finely chopped (for garnish)
3 tablespoons fresh coriander, finely chopped (for garnish)
1 teaspoon dried basil
hot sauce, optional
salt and freshly ground pepper, to taste
Instructions:
Brew green tea and set aside.
Heat olive oil in a large pot over medium-high heat and sauté onion, celery, and carrot until softened. Season generously with salt and pepper.
Add mushrooms and cook for another 5 minutes, or until softened, then add garlic and ginger and cook until fragrant. About 1 minute.
Pour in chicken broth and green tea, then add egg noodles and basil (and hot sauce, if using).
Bring mixture to a boil, then reduce to a simmer and cook for 15-20 minutes, or until noodles are al dente.
Stir in shredded chicken and cook for another 5 minutes, or until warmed through, then garnish with green onions and coriander.
Serve hot and enjoy!
