25 Jun 2010 - posted by A bowl of goodness
Chicken Noodle Oolong Soup – Using Full Moon Oolong from Stir Tea
Consider this delicious soup more as a meal than just a soup course. It is packed with goodness and very satisfying.
Take:
1/2 cup of chopped celery
1/2 cup of chopped onions
1/8th cup of ghee (or olive oil or butter)
6 cups of chicken stock (no salt or low salt)
1/2 cup of diced carrots
2 tablespoons of Full Moon Oolong (Pouchong) Tea
85 grams of egg noodles (medium)
2 cups of cooked and diced chicken.
In a large pot, cook celery and onion in ghee until tender. Add remaining ingredients except noodles and half the tea leaves. Bring to the boil. Reduce heat and simmer for 30 minutes. Then add noodles and cook 10 minutes longer or until noodles are tender, stirring occasionally (depending on the noodles used you may need to add some more water). Season with salt and pepper to taste. One or two minutes before serving sprinkle remaining tea leaves on top of soup. Pour yourself a bowl of goodness and enjoy.
P. S The Full Moon Oolong (Pouchong) tea leaf is a long twisted leaf style which opens on brewing. This remains in soup and is served and eaten as part of the dish.
