Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) piece of fresh ginger, peeled and thinly sliced
  • 6 cups (1.4 L) low-sodium chicken broth
  • 1 cup (200g) cooked chicken, shredded
  • 1/2 cup (100g) long-grain white rice, rinsed
  • 2 chamomile tea bags (or 2 tsp loose leaf chamomile)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (packed) fresh peppermint leaves, finely chopped
  • 1/4 cup (packed) fresh red raspberry leaves, finely chopped (or dried leaves, lightly crumbled)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and ginger and cook for another minute until fragrant.
  2. Pour in chicken broth and bring to a simmer.
  3. Add chamomile tea bags (or loose leaf in a tea infuser). Simmer for 10 minutes, allowing the chamomile to infuse the broth. Remove and discard tea bags/infuser.
  4. Stir in cooked chicken and rice. Bring back to a simmer, reduce heat to low, cover, and cook until rice is tender, about 15-20 minutes.
  5. Season with salt and pepper to taste. Adjust broth consistency with water if needed.
  6. Ladle soup into bowls. Garnish with chopped peppermint and red raspberry leaves. Serve immediately.