Herbal chicken soup is an excellent example of traditional Chinese nutritional therapy. Medicinal soups are often eaten to counteract seasonal changes in the weather and humidity, or to promote longevity or after an illness that leaves one weak and fatigued.
Our herbal soup mix is available for purchase over-the-counter in the Hugh oriental clinic, with herbs that have a sweeter and more pleasant taste than the average Chinese herb, and which tonify the Qi, Yin and Blood
Simply add chicken*, which has a warming and nourishing quality, and provides a good balance to the coolness of the Yin and Blood tonics.
½ chicken (*substitute tofu if preferred)
2 thin slices ginger
1 teaspoon salt
Various seasonal vegetables sliced (carrots, celery, etc.)
- Place skinless chicken (1-2 pounds) in a medium-sized pot and add enough water to cover it.
- Bring it to a boil and remove any residue that floats to the top.
- Add the package of herbs, ginger and salt. Bring it to a slow boil and simmer for 45 minutes.
- Add the sliced vegetables and simmer for another 5 minutes until the vegetables are done.
- Add sesame oil, soy sauce, and wine. Remove from heat.
- One package of herbs will make enough soup for about four people. Enjoy this soup once per week for a general energy boost. If you are recovering from a serious illness or are extremely fatigued you can make this soup and take some of it daily over a week’s time. All of the herbs are edible; however, the Huang Qi/Astragalus (the long, flat herb that looks like a tongue depressor) is quite woody, and best removed before serving.