Tetley Green tea infused chicken soup -

Tetley Green tea infused chicken soup


Made with steeped green tea, this quick and comforting chicken soup is healthy and delicious!


1 ½ cupsLong grain brown rice, parboiled
1 TBSPCanola oil
125 gShiitake mushrooms, stems removed and sliced
2Small carrots, peeled and sliced into coins
1 TBSPGinger,minced
4 cupsWater
4 cupsChicken broth, no salt added
1 stalkLemongrass, bruised
2 cupsChicken, cooked and shredded
1 tspSalt
8 bagsTetley Pure Green Tea
2 TBSPFresh lemon juice
¼ tspChinese five spice
¼ cupSpring onion, thinly sliced


    1. Prepare the rice according to package directions. Remove from heat and keep warm.
    2. Heat oil in a large saucepan over medium-high heat, then sauté mushrooms, carrots and ginger for 5 minutes, or until vegetables are tender.
    3. 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.
    4. Remove from heat. Add tea bags, lemon juice and Chinese five spice, then steep, covered for 5 minutes
    5. Remove tea bags and lemongrass.
    6. Divide warm rice among 4 soup bowls and ladle soup over the top. Garnish with spring onion.

Tetley Tips:

  • 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.