Chinese Herbal Chicken Soup Recipe

  • January 15, 2010

Tonifying herbs are often cooked into soup because their taste is pleasant. The chicken in this soup brings out the Qi-tonifying and blood-nourishing properties of the herbs.

This recipe has been used by the Institute for Traditional Medicine in Portland for the last ten years. It can be used for someone recovering from a serious illness or once weekly as a general tonic.

  • 8 cups chicken stock
  • Chinese Herbs:
    • (Huang Qi) Astragalus root 10 grams
    • (Dang Shen) Codonopsis root 15 grams
    • (Shan Yao) Dioscorea root 10 grams
    • (Long Yan Rou) Longan fruit 10 grams
    • (Gou Qi Zi) Lycium fruit 10 grams
    • (Yu Zhu) Polygonatum root 30 grams
    • (Lian Zi) Lotus seed 20 grams
    • (Hai Zao) Hijiki 3 grams
    • (Bai Mu Er) White Ear mushroom 15 grams (soak in boiled water for 1 hour, discard liquid and add mushroom to soup)
  • 2 cloves garlic
  • 2 slices fresh ginger
  • 1 teaspoon sea salt
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 tablespoon Tamari
  • 1 teaspoon toasted sesame oil
  • 1-2 tablespoon mirin or wine

Place the herbs in a large soup pot with the chicken stock, garlic, ginger and sea salt. Bring to a boil and reduce to a simmer. Cover and allow to simmer for 45 minutes. Add the fresh vegetables and simmer for 5 more minutes. Remove from heat and stir in tamari, sesame oil and mirin. All herbs are edible except the astragalus, which is too fibrous. The codonopsis may be cut into bite sized pieces. Serves 4-6. Can be stored for 2 days in a glass bowl.

Here in Seattle, you can purchase the Chinese herbs at the following places:

Bastyr Center For Natural Health in Wallingford

Chinese Herbal Dispensary
3670 Stone Way N, Seattle WA 98103

or

Dandelion Botanical Co in Ballard
5424 Ballard Ave NW, Seattle WA 98107

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