Double Chicken Tea

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 lb chicken thighs
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 2 cups brewed black tea
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and thighs and cook until lightly browned, about 5 minutes.
2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Add the chicken broth, fish sauce, soy sauce, honey, ginger, cumin, coriander, turmeric, and black pepper and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
4. Add the brewed tea and simmer until the chicken is cooked through, about 30 minutes.
5. Garnish with cilantro and lime wedges, and serve hot.

Interesting Facts

• This soup is a great way to use up leftover chicken.
• Adding tea to the soup adds a unique and delicious flavor.
• The honey adds a hint of sweetness to the soup.
• This recipe is a great way to get your daily dose of vegetables.