Yield
4 Servings
Cooking time
30 minutes
Ingredients
5 cups water
6 bags decaffeinated green tea
2 tablespoons unsalted butter
1 1⁄2 cups diced yellow onion (approx. 1 medium)
1 1⁄2 cups diced carroots (approx. 2 large)
1 1⁄2 cups diced celery (approx. 4 stalks)
2 cloves garlic (minced)
5 cups chicken stock or broth
1⁄2 teaspoon dried thyme leaves
1 bay lleaf
1⁄2 teaspoon pepper
4 ounces wide egg noodles
2 cups cooked and shredded chicken
Instructions
Using the 5 cups of water, prepare green tea according to package directions. Melt butter in a large stockpot over medium heat. Add onions, carrots, and celery; sauté until soft, 5 to 7 minutes. Add garlic and sauté another minute. Add green tea, chicken stock, thyme, bay leaf, and pepper. Increase heat and bring to a boil, then reduce to a simmer. Stir in noodles, cover with lid, and cook for 15 minutes. Add chicken and continue cooking uncovered until noodles are tender. Serve hot.
Notes
Per serving: 224 calories, 10 grams fat (4 grams saturated fat), 21 grams total carbohydrates, 47 milligrams cholesterol, 283 milligrams sodium, 2 grams fiber, 13 grams protein.
