Chicken, Kale and Edamame White Tea Noodle Soup

Superfoods kale, edamame and white tea make classic chicken soup extra nutritious

By Matthew G. Kadey MSc., RD

• Vietnamese Noodle Soup

2 6oz boneless organic chicken breasts, cut into thin strips
3 teaspoons loose leaf white tea
4 oz rice noodles
1-inch ginger, peeled and thinly sliced
1 cup frozen shelled edamame
1 cup cremini mushrooms, thinly sliced
2 cups kale, chopped
1 stalk lemongrass, outside leaves removed and finely chopped
1 teaspoon sesame oil
1/2 teaspoon sea salt
Black pepper and fresh cilantro for garnish

In a large pot add 6 cups of water along with white tea and ginger. Heat until water is just about to reach a boil. Remove from heat and let steep for about 5 minutes. Meanwhile, prepare noodles according to package directions and cook chicken over medium heat in a sauté pan until no longer pink. Remove from heat and let stand.

Strain tea infusion liquid to remove tea leaves and place ginger back into liquid. Return to burner, add lemongrass and heat till a boil is reached. Drop in frozen edamame; cover pot, reduce heat and simmer for 3 minutes. Add in sea salt, mushrooms and kale and cook an additional 2 minutes. Add in noodles and sesame oil and stir well. Place soup in serving bowls and top with ground pepper and cilantro.