Green Tea Chicken Noodle Soup

In this soup, the green tea-marinated chicken is paired with rice noodles. The soup is fresh and cooling. This nurturing dish is ideal for a cold winter day, a new mother or a sick friend. Bean thread noodles can be quite slippery, challenging your skill with chopsticks, so keep a fork handy. 

Green Tea Chicken Noodle Soup


Quantity Ingredients
8 ounces boneless, skinless chicken breast, cut into 1/2-inch chunks
1/2 cup brewed green tea
5 ounces dry bean thread noodles
4 cups homemade or canned chicken stock
2 (1/2-inch thick) slices fresh ginger root, lightly mashed
1/2 cup oyster mushrooms, cubed
3 cups packed spinach leaves, large stems removed
salt and pepper, to taste
1 tbsp fresh mint or cilantro leaves


1. Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate. 2. Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain. 3. In a large pot, bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer for 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer for 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper. Ladle into bowls and garnish with mint leaves. 

Source: Celestial Seasonings website at