Chicken soup with Chinese herb recipe

Chicken soup has been used as a folk remedy for respiratory diseases for a long time. In 2000, the scientific exploration of this statement has started and has continued. Wikipedia reports, "chicken soup has long been touted as a form of folk medicine to treat cold symptoms and related illnesses. In 2000, scientists at the University of Nebraska Medical Center of Omaha studied the effect of chicken soup on inflammatory response in vitro. They found that some chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that hypothetically could lead to temporary ease from symptoms of the disease.[1] However, since these results were obtained from purified cells (and applied directly), dilute soup in vivo effect is debatable. The New York Times reviewed the study of the University of Nebraska, among others, in 2007, and concluded that "none of the research is conclusive, and it is not known whether changes measured in the laboratory have a significant effect on people with cold symptoms."[2]."1

Chicken soup is one of the things that I prefer to cook. The recipe below is intended to make a big pot of soup. It is a recipe for life in the sense that the basic format remains the same, but often rotate ingredients into or out of it. When I feel like more green vegetables are likely to add bok choy or zuccini. Sometimes I add yukon-gold or fingerling potatoes. Often I do a wild rice blend separately and add it to the finished product. Part of the fun of cooking this soup for me is the experimental factor.

An important way that I vary the recipe is from Chinese herbs which I choose to include in the soup. The varieties have to do with ends that I'm trying to catch up with the formula. It takes some skill to achieve this without making the soup inedible due to strong flavors of Chinese herbs. Here are a few simple herbal formulas that you can experiment with:

Immune-boost: huang qi (radix Astragalus) 30 g, Fang feng (ledebouriella root) 10 g, bai zhu (atractylodis macrocephelae) 10 g (no use when you're already sick!)

Qi-boost: huang qi (radix Astragalus) 30 g Dang shen (radix codonopsis) 30 g bai zhu (atractylodis macrocephelae) 10 g (no use when you're already sick!)

Blood-Builder: gou qi zi (Chinese wolfberry, Goji berry) 30 g, hong zao (jujube) 15 songs Long Yan Rou 15 pieces (longan fruit), Dang Gui tou (head of Chinese angelica root) 1 piece

Yin vacuity Lung (cough): bai He (lilly bulb) 30 g, Mai men Dong (tuber ophiopogonis japonici) 15 g jing jie (Seu Herba Schizonepetae Tenuifoliae Flos) 15 g

Insomnia: suan zao ren (jujube seed) 15 g zi Wei wu (schizzandra berry) 15 g, He Huan Pi (mimosa tree bark) 10 g, bai zi ren (semen biota) 10 g

These are just examples ... There are many more possibilities! You will need to spend some time to find a reputable source of good quality Chinese herbs for the purchase and use them in your soup. The recipe below.

1 whole chicken 5-6 lb
2 large yellow onions, chopped
2-3 large leeks, halved and sliced thickly
2 bunches of green onions, chopped
2-3 large shallots, chopped
1 head of garlic, thickly sliced
1 bunch celery, chopped
carrots averages of 8-10, chopped
6 medium parsnips, chopped
3 to 4 inch piece of fresh ginger, 1/2 sliced thickly with skin, peeled 1/2-& julienne
2 Tbs of Provence herbs, crushed in a mortar with pistil
Chinese herbs (as above), washed soaked &
2 boxes of organic chicken broth
1.5 lbs Shiitake Mushrooms
1/4 cup of sauce Tamari
3 Tbs Mirin

Phase I

Wash and soak Chinese herbal formula for 30 minutes. Wash and cut and Peel an onion or & a shallot. Chop half the garlic, half the celery, carrots, parsnips and half half ginger. Remove the stems Shiitake and chop stems (used for the stock). Remove the main part of the leeks and wash. Remove the root and green onions, white wash and chop. Add all these vegetables for a bowl of soup (at least 6 qt size or bigger). Remove chicken giblets. Rinse the chicken under cold running water. Place the chicken in the pot on vegetable stock & Chinese herbs. Add water to cover chicken or up to 1 inch below the top of the pot. Put the pot on high heat, cover and bring to a boil. Remove the cover and lower heat to medium-low (enough to maintain a slight boil). Boil for 30-40 minutes until the internal temperature of the chicken has reached 165 degrees F (as measured with a meat thermometer). While it is boiling, use a large spoon to skim the surface of the foam greyish that accumulates. Carefully remove the chicken from the pot and place on a cutting board, let cool. Lower the stove for low and allow the stock to simmer. Remove the skin from chicken and discard. Remove the meat from the bones and carcass and place in a Pyrex container with a lid for storing in the refrigerator. Crack the bones and the casing and insert back into the simmering stock. Cook for another 40-60 minutes.

Phase II

While the stock is hot wash, Peel and chop or slice or the remaining vegetables. Locate the and green onions in a bowl and the rest of the vegetables into another larger Bowl, set aside. Take the pan off the heat and strain the broth. Discard the dregs of vegetables, herbs, bones & carcass. Add the vegetables and herbs of Provence & to the dish and pour over the warehouse. Add the chicken stock and Mirin (containers) to bring the volume back up to the top of the pot. Put on the back burner and bring to a boil. Lower the heat to medium-low and simmer for about 25 minutes. Remove the Pan from heat, uncovered. Add the mushrooms, green onions and Tamari and serve. Before refrigeration, let the soup cool for at least 30 minutes. For each service, add the chicken meat separate from the container to the taste.

Enjoy!

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