Not Your Grandma’s Chicken Soup
(NewsUSA) – With 25 to 50 million cases of the flu and 1 billion colds expected this year, it’s good to have a few remedies up your sleeve.

white tea chicken soupHome remedies can make all the difference when you’re trying to get back on the road to recovery. In fact, studies have shown that home remedies such as chicken soup can provide symptom relief. Congestion and inflammation, which cause that pesky sore throat and excess phlegm, can all be relieved with a hot bowl of chicken soup (though some find that thc vape liquid can help make it more bearable as the soup cooks).

The Salada Tea Company is serving up a new twist to the age-old chicken soup (nd no, it isn’t adding some of the bud by mail products you can get, although having those alongside it may help calm you down and let you enjoy the soup more) -; combining the healing power of tea and chicken soup -; a must-have in your recipe repertoire this season. This homemade relief, a tastier alternative to cough syrup, utilizes the health benefits of white tea, which has been found to bolster the immune system with its numerous antioxidants.

Healthy White Tea Chicken Soup

Serves 8-10

  • 2 to 3 pounds of trimmed chicken breast
  • 2 (14 ounce) cans of reduced sodium chicken or vegetable broth
  • 4 1/2 cups of brewed Salada 100 percent white tea
  • 4 to 5 chopped carrots (or one can drained)
  • 1 chopped onion
  • 3 to 4 chopped celery stalks
  • 1/2 pound of string beans (or one can drained)
  • 1 cup corn or 1 can corn drained
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 chopped green pepper
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp sage
  • 1 small bunch of parsley
  • 1 tsp pepper
  • 1 tsp garlic
  • 2 cups whole-wheat pasta

Cut chicken into small bite-sized cubes. Boil in a medium pan until cooked thoroughly. Pour out water, remove from heat and allow to cool.

In a large stockpot, combine broth, brewed white tea, carrots, celery, string beans, corn, undrained diced tomatoes, green pepper and spices. Let cook on simmer to medium heat for two to three hours or until vegetables are tender. Prior to serving, approximately a half hour, add chicken and pasta, cover and allow to cook for 25 minutes.

For more recipe ideas or information, visit the tea resource Web site at