This soup is easy and comes courtesy of Bigelow Tea.
Chicken Noodle Soup with Ginger
- 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
- ⅓ cup fresh parsley, chopped
*Alternative Bigelow Herb flavor to try – Bigelow Lemon Ginger Herb Plus Tea
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.
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