White Tea-Infused Chicken Soup

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A soothing broth with chicken, Fuding white tea, and vegetables, offering subtle floral notes and deep comfort. This Chinese recipe, ready in about 60 minutes, pairs chicken thighs, chicken stock, Fuding white tea leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, bone-in and skin-on chicken thighs
• 4 cups chicken stock
• 1 tbsp Fuding white tea leaves
• 1, quartered onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 1/2 cup, chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 1 lb chicken thighs, 4 cups chicken stock, 1 tbsp Fuding white tea leaves, 1 quartered onion, 2 sliced carrots, and 2 sliced celery stalks. Bring to a boil, then reduce heat to low and simmer for 40 minutes.
2. Step 2: Remove chicken thighs, shred meat from bones, and set aside. Strain broth through a fine-mesh sieve into a clean pot, discarding solids.
3. Step 3: Return broth to pot and simmer gently. Add shredded chicken, 1/2 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes to heat through before serving.