Green Tea Chicken Soup

Primal AviaryA warm bowl of soup always tastes nourishing. Add green tea to the broth, and the soup is even more nourishing, offering anti-inflammatory and anti-oxidative properties that can have a positive effect on a wide range of health issues. If you’re not a bonafide green tea lover, this soup might turn into a favorite way to “drink” green tea. The flavor that green tea adds to soup is very subtle, a little herbal, with just a hint of the astringency that tea is known for. Otherwise, it’s still the familiar, savory bowl of soup you love.

You can steep green tea into your own favorite chicken soup recipe, or try this one. In this simple recipe, garlic and ginger are simmered in chicken broth, then the green tea is steeped in the broth for 5 minutes. Thinly sliced mushrooms and spinach are added at the very end (plus optional shredded chicken).

Pile of green tea isolated on whiteLoose-leaf green tea, which is often thought to be fresher, more flavorful and more healthful, is ideal when steeping green tea into soup. But if you already have a box of green tea bags in your pantry, or if buying tea bags is the most practical option for you, then do it. The soup will still be delicious and nutritious in every way.

Time in the Kitchen: 25 minutes

Servings: 2


  • 6 cups chicken stock (1.4 L)
  • 2 inches ginger, peeled and cut into thin coins (5 cm)
  • 4 garlic cloves, smashed
  • 3 green tea bags, or 3 tablespoons loose-leaf green tea leaves put in a tea ball or T-Sac (45 ml)
  • 8 ounces mushrooms, shiitake or cremini, thinly sliced (230 g)
  • 2 handfuls baby spinach or tatsoi (2 ounces/56 g)
  • Optional: 1 cooked chicken breast, shredded or cubed



In a large pot, simmer the ginger and garlic in the chicken stock for 10 minutes.

Turn off heat. Add the green tea bags. Steep tea bags for 5 minutes.
Remove tea. Strain out garlic and ginger.

Bring broth back to a simmer. Add mushrooms and simmer 5 minutes. Add spinach or tatsoi and chicken (optional) to the broth. Simmer 1 minute more. Turn off heat and serve.

green tea soup

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9 thoughts on “Green Tea Chicken Soup”

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  1. It’s never dawned on my to try adding tea to soups! Now I have another great way to use my extensive (some may say excessive) collection of loose leaf teas! Such an awesome recipe!

    1. Lol, Liz, I was thinking the same thing! I keep telling myself I really need to use up some of the tea I have before I buy any more. And totally love this idea…it’s like turbo charged broth. Can’t wait to try!

  2. Somehow this recipe reminds me of the stone soup (something in today’s date brought it to mind)

  3. Interesting idea. I do enjoy the individual flavors of homemade chicken soup and that of green tea, so I think I’ll continue to keep them separate.

  4. Hmm, not sure if this is for real or an April fools day joke. It might be effective if you had a cold.

  5. Green tea plus chicken, way to take the health quotient up a notch, I had this as my post workout meal yesterday and this definitely one recipe i’m hooked too.. thanks 🙂

    For those who do not have an instant pot an Indian pressure cooker is equally good.

  6. I enjoyed this recipe very much and expect it will become a staple– I’m always on the lookout for variety in easy bone broth soups. I thought the taste of the green tea got lost in the broth, but on the other hand the tea gave the broth a flavor I liked very much. I solved my disappointment about losing the taste of the tea by following the soup with a cup of tea. Thanks for the recipe!