cup (about 1/4 ounce) large-leaf green tea
1 large boneless, skinless chicken breast
1 quart chicken stock or 2 14-ounce cans
Grated zest lemon
Salt and pepper
2 medium carrots, thinly sliced
2 medium potatoes, halved and thinly sliced
1 medium parsnip, thinly sliced
8 to 10 snow peas, trimmed and halved diagonally
Pour 1 cup boiling water over tea leaves and leave until tepid, about 15 minutes. Cut chicken breast in julienne strips. Bring stock to a boil in a soup pot with lemon zest and a little salt and pepper.
Add carrots, potatoes and parsnip and simmer 5 minutes. Stir in chicken and snow peas and continue simmering until chicken and vegetables are just tender, 2 to 3 minutes more. Stir in tea leaves and liquid, taste, adjust seasoning and serve. Makes 2 servings.
Anne Willan’s latest book is “Quick Fixes and Kitchen Tips” (Wiley).
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