The soup has a slightly bitter taste. To improve the taste, use it as a base for a hearty chicken soup!
Herbal Ingredients
1. Codonopsis root: This herb is thought to help tonify and strengthen “qi” energy and helps to build blood and nourish body fluids.
2. Astragalus root: Astragalus is a root thought to helps strengthen protective defenses, strengthen qi energy, nourish the spleen, and tonify the blood and lungs
3. Dioscorea (Chinese yam) root: Dioscorea is a herb believed to tonify and balances the
lungs and the
kidneys.
4. Chinese Lycii berries: Lycii berries is believed to strengthen the liver and the kidneys.
Instructions
1. Fill a large stock pot with water (2-4L). Add the above herbs to the pot and place the lid on. Bring to a boil and simmer for 2 hours. If the water level boils down, add water to refill if necessary.
2. Using a slotted spoon, or strainer, remove the herbs from the pot. You can drink it as a broth, use it as a base for soup recipes, or place it in a mug or thermos and sip it throughout the day.
To make the chicken soup, you need:
• 1L organic homemade chicken broth
• 2 organic free range chicken breasts – cooked ( I bake mine) and shredded
• 2 cups of chopped green cabbage
• 2 celery stalks – chopped
• 2 carrots – chopped
• 1 small onion diced
• 2 tsp fresh ginger
• 3 cloves of garlic – chopped
• 1 cup of fresh parsely
• 1 tbsp of fresh rosmary
• 2 bay leaves
• add salt and pepper as needed for taste – especially to cover up the taste of the herbs
Instructions:
1. Bake you chicken breasts for 40 mins at 350F – take out of the oven and allow to cool and shred
2. Sautee garlic, onions and ginger for 3 mins in a little olive oil (for flavour, not too much!)
3. Add shredded chicken – mix
4. Add all the vegetables and mix for about 3 mins
5. Add about 2 tsps of sea salt
6. Add Change of Season Soup, Chicken Stock and Bay Leaves
7. Bring to a boil and simmer for about 1.5 hours – slowly add additional salt and pepper until desired taste is reached
8. Add Parsley and Rosmary and simmer for another 30 min
I love pouring this soup over some freshly made brown rice – makes for a hearty meal!
Enjoy!
