Green Tea-Scented Chicken Soup

3 boneless, skinless chicken breast halves (about 1 1/2 pounds), diced into
1/2 inch cubes
Salt and freshly ground black pepper
4 1/2 cups chicken stock
3 carrots, peeled and chopped into 1/2-inch cubes
1 fennel bulb, cored, quartered and sliced into 1/2-inch pieces
3 leeks, white and light green parts only, split lengthwise and cut crosswise
into 1/2-inch slices
1/4 cup Green Tea leaves
1 tablespoon lemon juice.

1. Season the chicken with salt and pepper. Cover and let stand at room temperature for 20 minutes.

2. In a large saucepan, bring the stock to a simmer. Add the carrots, fennel, leeks and a pinch of salt. Cook at a low simmer until the vegetables are tender. Add the chicken, cover and remove from the heat. Let stand until the chicken is just cooked, about 5 minutes. Using a slotted spoon, transfer the chicken and vegetables to a warm bowl.

3. Add the green tea to the stock and steep for 5 minutes. Strain through a fine sieve lined with cheesecloth and set over a saucepan. Add the lemon juice, and salt and pepper to taste. Reheat, then return the vegetables and chicken to the broth. Ladle into bowls. Serves 4. Adapted from "Aroma," by Mandy Aftel and Daniel Patterson of Coi Restuarant.

The above recipe is excerpted from New York Times (Steep Increase).

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