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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
1 TBSP Ginger,minced
4 cups Water
4 cups Chicken broth, no salt added
1 stalk Lemongrass, bruised
2 cups Chicken, cooked and shredded
1 tsp Salt
8 bags Tetley Pure Green Tea
2 TBSP Fresh lemon juice
¼ tsp Chinese five spice
¼ cup Spring 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.