1st February, 2008: Tea Recipe for Lunch
Chicken Noodle Soup with Ginger
Ingredients:
2 cups hot water
3 Bigelow® Ginger Snappish™ tea bags
1 cooked, skinless, boneless chicken breast ( approx. ½ pound)
4 cups low-sodium chicken broth
2 cloves garlic, finely minced
2 medium carrots, thinly sliced (½ cup)
½ cup dried fine egg noodles
1 teaspoon salt
Freshly ground pepper
1/3 cup fresh parsley, chopped
Instructions:
When you’re feeling under the weather, what’s better than a steaming bowl of chicken noodle soup? When stomach-soothing Bigelow® Ginger Snappish™ Tea is added to the mix, this soup becomes the perfect antidote for cold and flu season.
Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish™ tea bags and allow to steep for approximately 5 minutes.
Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to “scrape” the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces.
In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer.
Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked.
Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary.
Ladle into bowls and serve hot.
Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.
Yield: Serves 4-6
Posted by Liesl at 6:00 am |
2 Comments »
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Made the chicken soup with ginger soup yesterday and it was delicious! Here’s a thought: if you omit the noodles and add some chopped celery and some green beans or chopped zucchini, you get a low fat, low-carb but very filling soup.
Comment by Elyse Burstein — February 6, 2008 @ 11:43 am
Great suggestion, thanks Elyse!
Valorie for Bigelow Tea
Comment by Valorie — February 7, 2008 @ 7:09 am