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!