Ginger-Tea Poached Chicken and Rice Soup
A gentle, settling chicken and rice soup poached in the Pregnancy-Friendly Blend — mild, warming, and easy to digest.
This soup leans on the tea's own warming, settling qualities and turns them into a simple one-pot meal. Brewing the blend strong and using it as the poaching liquid for chicken and rice infuses the whole pot with ginger's gentle warmth and a faint, pleasant tartness from the raspberry leaf, without any bitterness to manage.
Poaching gently — rather than boiling hard — keeps the chicken tender and the broth clear and mild, which matters when the goal is a comforting, easy-to-digest meal rather than a heavily seasoned one. A few aromatics (onion, carrot, a little extra fresh ginger) round things out without overwhelming the tea's soft character.
The rice cooks directly in the tea-infused broth, soaking up the mild ginger warmth as it softens. This is the kind of soup that works equally well as a midday meal or a light dinner, and it reheats well for a quick, low-effort lunch the next day.
Keep seasoning gentle — a little salt, a squeeze of lemon, and fresh herbs at the end are usually enough. The point of this dish is comfort and ease, not bold flavor, so resist the urge to add chili or strong spices.
Ingredients
- 4 cups water
- 4 bags (or 4 tbsp loose) Pregnancy-Friendly Blend tea
- 1.5 lb (700 g) boneless, skinless chicken thighs
- 3/4 cup white or jasmine rice
- 1 small onion, diced
- 2 carrots, sliced
- 1 tbsp fresh ginger, grated
- 1 celery stalk, sliced
- 1 tbsp olive oil
- Salt, to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped, to finish
How to make it
- 1Bring the water to a boil, remove from heat, add the tea bags or loose tea, and steep for 8 minutes. Strain and set the tea aside.
- 2In a soup pot, warm the olive oil over medium heat and soften the onion, carrot, and celery for about 5 minutes.
- 3Add the grated fresh ginger and cook for 1 minute, then pour in the brewed tea as your broth base.
- 4Add the chicken thighs, bring to a gentle simmer (not a rolling boil), cover, and poach for 15 minutes until cooked through. Remove the chicken, shred it, and set aside.
- 5Add the rice to the simmering broth and cook for 15–18 minutes until tender, stirring occasionally.
- 6Return the shredded chicken to the pot, season with salt and lemon juice, and warm through. Top with fresh parsley and serve warm.
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