Chicken soup has long been considered a home cure for the common cold and is just plain ol' good for the soul!
There´s literally a million ways that this soup dish can be prepared. It´s a very common dish in practically every Asian nation, and is often consumed throughout seasonal transitions, as it helps to prevent people from falling ill.
This is a lightly-herbed soup that will strengthen the Wei Qi.
When made in a crock pot, you can throw in all the ingredients and just let it cook with nothing to worry about!
This dish is great to make once a week. I keep a pot of this going almost constantly, as it´s great both for breakfast and as a snack, and is always ready when I want it—no prep needed, as I simply leave setting of the crock pot on "warm."
1 whole pastured chicken, giblets included (with head and feet is even better)
1 handful of Huang Qi (Astragalus)
1 handful of Shan Zha (Hawthorn Berries)
8-10 carrots, minced
1 onion, minced
2-4 varieties of mushrooms
½ cup of red or black Rice
Splash of fish sauce
1. Throw all of the ingredients into a pot and cover with water. That simple!
If being made in a crock pot, have it cook on high for about 6 hours.
If making this in a huge pot, bring to a boil, skim the scum, and then simmer for at least 4-6 hours.
*I keep this on "warm" after it´s done cooking in my crock pot until I finish eating all of it, usually taking about 2 days, just for me. No refrigeration necessary, although I´m sure you may be inclined to do so.
2. Just pick out the bones and Huang Qi as you run across it.
*Credit for this recipe goes to JK DeLapp