chicken soup with green tea


2 green tea bags
1 (2-inch) chunk ginger, peeled and roughly chopped
1 lemon, sliced
1 tablespoon olive oil
1 onion, chopped
1 cup chopped carrots
1 cup chopped celery
1 lb. boneless, skinless chicken breasts, chopped
4 cups chicken broth
1 head bok choy, roughly chopped
2 oz. angel hair pasta (broken into 2-inch pieces)
ground black pepper, to taste


  1. in a pot, bring 3 cups of water to light boil along with green tea, ginger, and lemon.
  2. remove from heat and let steep for about 10 minutes.
  3. strained and discard tea bags, ginger, and lemon slices.
  4. in a large stock pot, heat oil.
  5. add onion and sauté until softened, about 3 minutes.
  6. add carrots and celery and sauté until vegetables are softened, about 4-5 more minutes.
  7. add chicken and stir to combine.
  8. add strained green tea liquid and chicken broth.
  9. bring soup to a simmer and add pasta and bok choy.
  10. simmer until pasta, chicken, and vegetables are fully cooked, about 20 minutes.
  11. season soup with salt and pepper.

Nutrition (Per Serving)

serving size about 1 3/4 cups
servings 6
calories 190
fat 5g
saturated fat 1g
cholesterol 40mg
sodium 780mg
carbohydrate 16g
fiber 3g
sugars 5g
protein 20g