If your idea of comfort food is a big bowl of chicken soup, this meal from Primal Kitchen founder Mark Sisson will give you all the cozy feels. The recipe is pretty traditional at first glance, but adds an unexpected step. Steep a few green tea bags in the chicken broth and you’ll layer in extra herbal flavor and some antioxidants, too. And since the whole pot is ready in just 30 minutes, it’s quick enough for any day of the week.
Green Tea Chicken Soup
Yield: 2 servings
Active Time: 5 minutes
Total Time: 35 minutes
2 cups Thrive Market Organic Chicken Bone Broth 1-inch ginger, peeled and thinly sliced 2 garlic cloves, smashed 1 green tea bag or 1 tablespoons loose-leaf green tea leaves placed in a tea ball ⅓ cup mushrooms (shiitake or cremini), thinly sliced 1 handful baby spinach ½ cup cooked and shredded chicken breast
Add chicken bone broth, ginger, and garlic to a large stock pot and simmer 10 minutes. Off heat, add green tea bags; steep 5 minutes. Remove tea, and strain out garlic and ginger. Return broth to simmer, add mushrooms, and cook 5 minutes. Add spinach and chicken; simmer 1 minute more. To serve, ladle into bowls.