Dr. Mary Claire's Herbal Chicken Soup

I like to make this soup in the fall and winter to stay healthy and keep my energy up. Recently, I made a Health & Immunity Chinese Herbal Mix for you to power-up your soups and stews. This recipe is one of my favorites to use with the Health & Immunity Chinese Herbal mix which includes tonifying herbs such as Astragalus, Codonopsus, Jujube, Goji Berries, and Chinese Yam. The taste is mild when added to the broth, so it doesn’t interfere with most recipes. The effects of more energy and wellness can be felt over time.

This soup uses a Rotisserie Chicken. Rotisserie chickens are a common item in my kitchen so I often use them to make bone broth after we’ve pulled off the chicken. This soup starts when the chicken is almost entirely eaten. It takes a few days to make, so the minerals and nutrients can be slowly extracted from the chicken bones. Enjoy this immune boosting soup!

Ingredients:

rotisserie chicken Health & Immunity Chinese Herbal Mix by Pearl Apothecary 1 onion cut in half 3 large carrots 2 stems celery 3 cloves garlic 1 T fresh ginger 1/2 cup chopped cilantro salt fresh ground pepper

  1. Make the herb enriched, chicken bone broth:

First pull off and discard all chicken skin. Next, pull off as many little bits of chicken that you can, chop larger pieces, put in a tupperware, and refrigerate until you’re ready to finish the soup. Pull apart the rest of the chicken and carefully chop the long bones in half to expose the marrow. Put bones into a slow cooker or instant pot. Add a splash of vinager and onion. Cook on low for 24-48 hrs. Near the end of cooking, add one bag of Health & Immunity Chinese Herbal Mix and simmer for 45 minutes. Turn off the heat and strain. Set broth aside.

  1. Chop 3 carrots and 2 stems of celery. Sautee until softened.

  2. Add 3 large cloves of garlic (minced) and 1 Tablespoon ginger. Mix in tupperware full of chicken bits and stir until warm.

  3. Add broth and simmer for 30 mintues.

  4. Use salt and fresh black pepper to taste.

  5. Finish with 1/2 cup of chopped cilantro.

  6. Enjoy!