This amazing lemon, chicken and green tea soup is the perfect flu and cold remedy, or a great at home meal for these last few freezing winter days!
It’s sort of weird to be writing about soup when I’m sitting in a maxi dress and flip flops next to a sun-filled window in Chiang Mai, Thailand. It’s close to 90 degrees here and, as much as I love me some soup, it’s probably the last thing I want to be eating.
But, to my lovely friends at home (who probably hate, despise and loathe me right now), it’s still snowing and a mere 25 degrees. So to my friends stuck in the snow, this soup is right up your alleyway.
The idea for this soup came as I was dazing off into my backyard at home with a warm cup of green tea resting nicely in my hands. With each sip of warm tea, I felt more relaxed. Not only that, I also felt more energized. My husband came down and said “hey, it’s a good night for soup!” And really, that quickly, it hit me. Why don’t I mix the two together? Chicken soup, like green tea, has it’s own healing powers, and the two together can only create something incredible, right?
RIGHT-O. The broth is so flavorful and earthy. You truly can’t help but feel at ease with each bite. The addition of the lemon also gives each bite a powerful punch of awesome citrus and antioxidants. I’m pretty sure this soup can heal any and all remedies, from the common cold to heartbreak. I mean, it made me calm down and “smell the roses”, persay, so I’m positive it’s magic.
Because, for those who know me, know “relaxation” and “at ease” are not two words I’m familiar with.
Lemon, Chicken and Green Tea Soup
Serves about 4.
Prep time: >15 minutes
Cook time: 35 – 45 minutes
- 2 tablespoons extra-virgin olive oil
- 2 boneless, skinless chicken breasts
- 1-1/2 medium carrots, sliced
- 1-1/2 medium parsnips, sliced
- 1 yellow onion, diced
- 2 cloves garlic, diced
- 1 (15 ounce) can chickpeas, drained
- Zest from 1 lemon
- About 1 tablespoon lemon juice
- 1 large leek, chopped
- 2 quarts reduced-sodium chicken broth
- 2 tablespoons loose green tea
- 1/2 pound rice noodles
- 1/4 cup chopped parsley and dill
- Salt and pepper, to taste
- Pumpkin seeds for garnish
FOR THE DIRECTIONS ON HOW TO MAKE THIS, CHECK OUT THE RECIPE HERE ON SHEKNOWS.COM!
Nutritional information per bowl:
Fat: 14.5 grams
Fiber: 6 grams
Protein: 20 grams
Weight Watchers Points: 9