Ingredients

The following ingredients have 11 Servings
  • 6 cups water
  • 1 (32 oz.) package low-sodium chicken broth
  • 3 bags or 6 teaspoons green tea, depending on whether using loose-leaf tea or not
  • 2 chicken breasts, cooked and shredded
  • 2 cups dry egg noodles
  • 2 tablespoons extra-virgin olive oil
  • 1 pint mushrooms, washed and sliced
  • 1 yellow onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 3 tablespoons green onions, finely chopped
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon dried basil
  • hot sauce, optional
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Brew green tea according to package directions and set aside.
  • Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, celery and carrot until softened. Season generously with salt and pepper.
  • Add mushrooms and cook for another 5 minute, or until softened, then add garlic and ginger and cook until fragrant. About 1 minute.
  • Pour in chicken broth and green tea, then add egg noodles and basil (and hot sauce, if using).
  • Bring mixture to a boil, then reduce to a simmer and cook for 15-20 minutes, or until noodles are al dente.
  • Stir in shredded chicken and cook for another 5 minutes, or until warmed through, then garnish with cilantro and green onions.
  • Serve hot and enjoy!