Chicken, Kale and Edamame White Tea Noodle Soup
Superfoods kale, edamame and white tea make classic chicken soup extra nutritious
Registered dietitian Matthew G. Kadey blogs at wellfedman.com
Ingredients
- 2 6 oz boneless organic chicken breasts cut into thin strips
- 3 tsp loose leaf white tea
- 4 oz rice noodles
- 1 inch piece ginger peeled and thinly sliced
- 1 cup frozen shelled edamame
- 1 cup cremini mushrooms thinly sliced
- 2 cups kale chopped
- 1 stalk lemongrass outside leaves removed and finely chopped
- 1 tsp sesame oil
- 1/2 tsp sea salt
- black pepper
- fresh cilantro for garnish
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- In a large pot add 6 cups of water along with white tea and ginger. Heat until water is just about to reach a boil. Remove from heat and let steep for about 5 minutes.
- Meanwhile, prepare noodles according to package directions and cook chicken over medium heat in a sauté pan until no longer pink. Remove from heat and let stand.
- Strain tea infusion liquid to remove tea leaves and place ginger back into liquid. Return to burner, add lemongrass and heat till a boil is reached.
- Drop in frozen edamame; cover pot, reduce heat and simmer for 3 minutes. Add in sea salt, mushrooms and kale and cook an additional 2 minutes. Add in noodles and sesame oil and stir well.
- Place soup in serving bowls and top with ground pepper and cilantro.
