Chicken Soup With Green Tea



  • 50,72 oz of chicken stock,
  • 6-7 bags of green tea,
  • 2 tablespoons of olive oil,
  • 1 medium onion, chopped
  • 3 cloves of garlic, finely chopped
  • 2 carrots, chopped
  • 1 cup chopped celery (about 2 stalks of celery),
  • 1 teaspoon chopped fresh thyme,
  • 1 bay leaf,
  • 2 chicken breasts, cut into medium sized pieces
  • 2 teaspoons of sea salt,
  • 2 teaspoons of black pepper


Put the chicken stock in a large pot and let it boil. When it starts to boil, turn off the heat and put the green tea bags in it and let it brew for 10 minutes.

While the soup is brewing; Peel the onion and garlic and chop finely. Chop carrots, celery and chicken breasts in the same way.

After 10 minutes, remove the green tea bags from the pot and return the pot to the stove, turn on the bottom on medium heat, throw the chickens and let them cook. After 20 minutes, add the vegetables and cook the soup for another 15-20 minutes.

When the soup is cooked, turn off the heat, close the lid and let it rest for 5-10 minutes and then serve it hot. You can store this soup in glass containers in the refrigerator for 4-5 days.


 

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