Someone wise once said in French: “En Avril, ne te découvre pas d’un fil”. We all become excited about summer as soon as the winter sun comes up, but keep in mind that it will be cold again as long as winter is still on. So keep your carpets, blankets and tea cups around…
Speaking of tea, did you know you can cook with your own tea? Rouba El Asmar and Healthy Category bring you a succulent Jasmine Tea Chicken soup and what I really like about this recipe is that the aftertaste of Jasmine tea is so yummy and gives the soup a nice twist. Plus, it’s very easy to prepare, and because it’s tea based, it has lots of benefits.
Jasmine Tea Chicken soup (serves 4)
¼ cup finely chopped carrots
½ cup fresh or frozen green peas
2 tbsp. finely diced celery
Handful of dried mushrooms, soaked in hot water, drained and diced
1 cup water
200 g cooked chicken breast diced
Salt to taste
Freshly ground white pepper to taste
4 cups fat free chicken broth
2 tbsp. loose leaf jasmine tea
In a sauce pan, combine the carrots, peas and celery. Add the water and bring to boil over high heat. Then simmer for around 20 min until vegetables are tender. Turn off heat and drain. Set aside.
Heat the chicken stock until just steaming. Put the jasmine tea leaves in a medium pot pour over the chicken stock and let steep covered for 2 minutes. Then strain and remove leaves. And return the stock to boil.
To serve, divide the chicken, mushrooms, and vegetables into 4 bowls then top them with the hot chicken stock.
Voilà & bon appétit!
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