Hello!

  • Serves 4
  • Makes 4
  • 1 hours
  • Difficulty Easy
  • 17 Ingredients
May 24, 2021

50 Comments

This Dilmah Chicken Soup With Cinnamon, Tumeric, Ginger and Nutmeg is a soup for all seasons!

Light and fresh enough to serve on a Summer evening and robust enough in the flavour stakes (with all that Cinnamon, Tumeric, Ginger and Nutmeg) to warm a soul on a cold Winter’s night.

We are absolutely in love with the idea of infusing so many flavours into this recipe by way of Dilmah tea!  And because the flavours are all neatly stored inside the tea bags, the broth remains beautifully cleared and yet packed with flavour.

The recipe for Dilmah Chicken Soup With Cinnamon, Tumeric, Ginger and Nutmeg is simple yet so flavoursome.


The Tea Bags used in this recipe are Dilmah Rooibos Cinnamon, Tumeric, Ginger and Nutmeg Tea Bags. In the tasting notes from Dilmah, we discover that they deliver an enticing aroma and a dark amber liquor lead to a complex infusion, with herb and caramel notes yielding to mild pepper, spice and a gingery finish.

Look for them at Coles, IGA or Online at Dilmah.

 

 

Dilmah_Rate It Banner for Recipe Dilmah Chicken Soup With Cinnamon, Tumeric, Ginger and Nutmeg_500x100


Ingredients (serves 4 | makes 4 Bowls)

  • 1.25kg Fresh Free-range Chicken, quartered
  • 12 Dilmah Cinnamon, Tumeric, Ginger and Nutmeg Tea Bags, tags removed
  • 2 stalks Fresh Lemongrass, bruised and tied in a knot
  • 6 Kaffir Lime Leaves
  • 1tsp Salt (or to taste)
  • 1 tsp Black Peppercorns
  • 1.5 tsps Coriander Seeds
  • 2 tsps Cumin Seeds
  • 5 Shallots, peeled and halved
  • 3 tbsps Peanut Oil
  • 150g Vermicelli Noodles
  • 1 tbsp Fresh Lime Juice
  • 4 Choko, peeled and diced
  • 2 handfuls Chopped Greens such as Kale, Celery Leaves, Mint, Thai Basil and Coriander Leaves
  • 2 Shallots, thinly sliced and fried in vegetable oil until brown (optional for garnish)
  • 4 Lime cheeks
  • Chilli Paste (Sambal) for serving

Method

  1. Cut the chicken into quarters and then separate the breasts and the legs from the bones. Set the breasts and legs aside.
  2. Place the chicken bones with the lemongrass, kaffir lime leaves, salt and enough water to cover them in a saucepan and bring to the boil. Reduce heat to a simmer and cook for a further 30 minutes, skimming occasionally to get a clear broth.
  3. Strain the liquid through a fine sieve into a clean saucepan, add the halved shallots and the tea bags and return to the stove and bring back to a simmer.
  4. Add the chicken breasts and the legs to the stock. Bring back to a simmer and cook for 15 minutes then remove the tea bags.
  5. Gently toast the peppercorns, coriander seeds and cumin seeds in a frying pan.
  6. Add the choko to the broth and cook for another 5 minutes. Remove the chicken and the choko from the stock. Remove the skin on the chicken and slice breasts into 1cm thick slices.
  7. Cook the Vermicelli noodles according to instructions.
  8. Turn off the heat under the soup and stir in the fresh lime juice. Taste to see if more salt is required.
  9. To serve, divide the chicken, vermicelli noodles, choko and greens between 4 wide soup bowls and then spoon over the chicken broth.
  10. Serve with a lime cheek and chilli sambal at the table.

  • looks interesting. it is good to try different flavours.

    Reply

  • Yummo, it looks delish. Loving all the added health boosting ingredients. Home made chicken soup is much loved here

    Reply

  • Wow, thats a great idea for soup.

    Reply

  • Sounds delicious.

    Reply

  • this sounds delicious, good on dilmah for providing the goods to make these recipes.

    Reply

  • This is brilliant! Who would have thought? Well done Dilmah for being so innovative and making the creation of flavours (for the novice like me) so easy.

    Reply

  • I never would have thought to use tea to flavour a savoury meal, so excited to try this out! Sounds perfect for cold and flu season

    Reply

  • This healthy soup looks so delicious although I’m not so sure my children woukd like the taste of the spices and tea bag flavour. I may make it for myself though, especially with this cold winter weather now and during lockdown here in N.S.W.

    Reply

  • Perfect soup recipe with the added ingredients from Dilmah tea, what a great idea!

    Reply

  • What a clever and amazing idea with the tea bags. I’m definitely going to look out for this one this week at Coles.

    Reply

  • This looks good thanks for sharing

    Reply

  • I think I need to make this today, I’ve got the sniffles

    Reply

  • I would give it a go, looks delicious and warming.

    Reply

  • It looks delicious but I’m going to miss out on this one because of the citrus in it

    Reply

  • Another great idea with tea- I love it!

    Reply

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account


Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like

Loading…

Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating
Join