Tetley Green tea infused chicken soup
Made with steeped green tea, this quick and comforting chicken soup is healthy and delicious!
|1 ½ cups||Long grain brown rice, parboiled|
|1 TBSP||Canola oil|
|125 g||Shiitake mushrooms, stems removed and sliced|
|2||Small carrots, peeled and sliced into coins|
|4 cups||Chicken broth, no salt added|
|1 stalk||Lemongrass, bruised|
|2 cups||Chicken, cooked and shredded|
|8 bags||Tetley Pure Green Tea|
|2 TBSP||Fresh lemon juice|
|¼ tsp||Chinese five spice|
|¼ cup||Spring onion, thinly sliced|
- Prepare the rice according to package directions. Remove from heat and keep warm.
- Heat oil in a large saucepan over medium-high heat, then sauté mushrooms, carrots and ginger for 5 minutes, or until vegetables are tender.
- Add water, chicken broth and lemongrass then bring to a boil. Stir in the chicken and salt. Cook for a further 3 – 5 minutes, or until chicken is heated through.
- Remove from heat. Add tea bags, lemon juice and Chinese five spice, then steep, covered for 5 minutes
- Remove tea bags and lemongrass.
- Divide warm rice among 4 soup bowls and ladle soup over the top. Garnish with spring onion.
- Chinese five spice is a fragrant blend of star anise, cloves, cinnamon, sichuan pepper and fennel seeds. It can be substituted with a pinch of allspice or curry powder.
- To bruise the lemongrass: trim off the base of the stalk and the spiky tops, then crush the stalk with the back of a knife. This will help release the aromatic oils for the best flavour. Lemongrass will keep in the fridge for up to 10 days.
- Use leftover chicken or a rotisserie chicken from the deli.