Immune-Boosting Chinese Herbal Chicken Soup
Every week, I make a big pot of chicken soup for Mom, packed with Chinese herbs that support immunity, energy, and overall well-being. I learned this recipe from my friend Irene, a fellow cancer warrior, and it’s become a ritual.
I recently shared some photos on my stories and was so excited to see how many of you were interested in learning more! I’m also still very much a newbie at this, so I look forward to us learning together. 
what are the benefits of the different herbs?
- jujubes (红枣, hong zhao): rich in antioxidants, vitamin c, and polysaccharides, they help boost immunity, improve digestion, and promote relaxation. it also helps replenish qi (vital energy) and combats fatigue
- north and south almonds (北杏 & 南杏, bei xing & nan xing):
- chinese almonds are different from the american almonds you’ll find at the grocery store — they actually come from the inside of apricot pits! it’s also why we refer to them as “xing ren / apricot hearts” in chinese.
- north almonds (bitter apricot kernels 北杏): traditionally used in chinese medicine to help with coughs and respiratory health
- note: this one can be toxic if consumed raw and in high doses, i would recommend removing if serving this to kids.
- south almonds (sweet apricot kernels 南杏): nourishes the lungs + skin
- shan yao (山药, chinese yam): strengthens digestion, supports kidney function, and enhances energy levels (qi)
- goji berries (枸杞, gou qi zi): high in antioxidants and vitamin a, they support eye health, immunity, and overall vitality
where can I buy them?
i found all of these at my local ranch 99! when i’m in chinatown, i’ll also stop by a chinese herbal store as they tend to have a larger selection of herbs.
- chinese herbal stores – traditional chinese medicine (TCM) shops often carry high-quality dried herbs
- asian grocery stores – stores like 99 ranch, h mart, or smaller local markets usually have them in the dried goods or herbal sections
- online retailers – you can find some of these on Amazon (goji berries, jujubes) or herbal sites like Po Wing Hong (north almonds, south almonds, goji berries)
- chinatown markets – if you have a chinatown nearby, herbal shops there typically have a good selection!
i used:
- 1 whole organic chicken (~4-5 pounds)
- 6 pieces of chinese yam
- 1 handful of south almonds ~12g
- 1 large handful of medium-sized jujubes (~8-10 jujubes, 35g)
- 1 handful of goji berries ~15g
- 8-10 cups of water
- optional: 1 small handful of north almonds, soaked overnight in water (see note in north almond section above) ~6g
materials:
- 1 large stock pot (mine are around 4.5-5 quarts)
to make:
- add all the herbs except the goji berries (chinese yam, almonds, jujubes) to a bowl and give them a quick rinse to wash away any dirt or dust
- add the chicken to the pot along with the herbs and then fill with water until covered, leaving ~2cm of space from the top of the pot to give it some room to simmer
- turn heat to medium high and bring the chicken to a light boil. once it starts to simmer, you’ll likely see some scum floating to the top — scoop this away using a spoon
- turn heat to low and allow it to simmer for another ~3-4 hours. i find i have to leave the lid slightly ajar to prevent the soup from boiling over. optional: at about the 45-minute mark, i like to cut away the chicken breasts so that they don’t get super dry. i’ll add this back into the soup when serving or use it for a stir-fry.
- during the last 15 minutes, add in rinsed goji berries
- serve and season individual bowls with salt
- this soup will keep in the fridge for up to 5 days. drink on its own or use it as a base for chicken noodle soup, congee, rice cake soup, and more!
Immune-Boosting Chinese Herbal Chicken Soup
every week i make a big pot of chicken soup for mom packed with chinese herbs that supports immunity, energy, and overall well-being.
Equipment
- 1 large stock pot (mine are 4.5-5 quarts)
Ingredients
- 1 whole organic chicken ~4-5 pounds
- 6 pieces of chinese yam
- 1 handful of south almonds ~12g
- 1 large handful of medium-sized jujubes ~8-10 jujubes, 35g
- 1 handful of goji berries ~15g
- 8-10 cups of water
- optional: 1 small handful of north almonds soaked overnight in water (see note in north almond section above) ~6g
Instructions
- add all the herbs except the goji berries (chinese yam, almonds, jujubes) to a bowl and give them a quick rinse to wash away any dirt or dust
- add the chicken to the pot along with the herbs and then fill with water until covered, leaving ~2cm of space from the top of the pot to give it some room to simmer
- turn heat to medium high and bring the chicken to a light boil. once it starts to simmer, you’ll likely see some scum floating to the top — scoop this away using a spoon
- turn heat to low and allow it to simmer for another ~3-4 hours. i find i have to leave the lid slightly ajar to prevent the soup from boiling over. optional: at about the 45-minute mark, i like to cut away the chicken breasts so that they don’t get super dry. i’ll add this back into the soup when serving or use it for a stir-fry.
- during the last 15 minutes, add in rinsed goji berries
- serve and season individual bowls with salt
- this soup will keep in the fridge for up to 5 days. drink on its own or use it as a base for chicken noodle soup, congee, rice cake soup, and more!