Chinese Herbal Chicken Soup
As the days grow shorter, colder, and wetter, there's nothing quite like a steaming bowl of chicken soup to warm both body and soul. Infused with Chinese herbs, this tonic takes comfort to a whole new level.
This Chinese Herbal Chicken Soup serves as a versatile remedy, whether aiding recovery from illness or as a weekly tonic for overall well-being. It presents a delightful opportunity to seamlessly integrate the benefits of Chinese herbs into one's diet.
Among the key ingredients are astragalus root, known for its immune-boosting properties, white ear fungus, supporting lung health, and Chinese yam, a powerhouse in replenishing qi and nourishing the blood. Additionally, American Ginseng plays a pivotal role in Chinese medicine, working to replenish the body’s Qi, especially for the three Qi channels: the heart channel, the lung channel, and the kidney channel.
While sourcing some of these ingredients may pose a challenge, the Natural Medicine Shop provides a convenient solution. Their soup kit comprises all the necessary Chinese herbs for this recipe, ensuring accessibility to these health-enhancing elements. For those seeking even greater convenience, the kit can also be found online. Embrace the warmth and vitality this soup offers, particularly during the chilly days ahead.
Chinese Herbs (included in soup mix)
15g Huang Qi – astragulus roo
6g Bai Mu Er – white ear fungus
2g xi Yang Shen – American ginseng
12g Dang Shen – codonopsis root
10g Shan Yao – Chinese yam
6g Long Yan Rou – longan fruit
10g Gou Qi Zi – goji berry
20g Lian Zi – lotus seed
15g Oian Shi – euryale seed
10g Bai He – lily bulb
10g Bei Sha Shen – glehnia root
10g Shu Di Huang – rehmannia root
10g He Shou Wu – fleeceflower root
3g Chuan Xiong – lovage root
8 cups of chicken stock or 1' small chicken in enough water to cover
2 cloves of garlic or 1 onion
3 slices of fresh ginger
1 tsp of sea salt
2 carrots, diced
2 stalks of celery, diced
1 Tbsp of tamari or Braggs
1 tsp toasted sesame oil
2 Tbsp of mirin, sherry or wine
In a large pot, soak the herbs in chicken stock or water for 20 to 30 minutes. Add chicken, garlic, ginger, and sea salt. Bring to a boil, cover and reduce to a simmer for 45 minutes. Add the fresh vegetables and simmer for 10 more minutes. Remove from heat and stir in Tamari, sesame oil, and mirin. All herbs are edible except the Huang qi, which is in a separate tea bag for easy extraction from the soup after boiling.