Vegetable Chicken Soup
1 min readserves 4 to 6
This soup dissipates heat, relieves water retention, and nourishes the internal organs, invigorating their qi. It is a good remedy for stomachache due to cold syndromes. It is also a treatment for lack of appetite, weakness, convalescence, stubborn coughs, and urinary disorders, and is a favorite among women recovering from childbirth. This is a convenient recipe that can be made to last for several meals. Also, by eating only a few strips of chicken meat with each bowl of soup, you can keep the chicken as a base. If you prefer, for each meal you can add other vegetables or additional cabbage, or substitute cauliflower for cabbage and cook for 15 more minutes.
1 whole chicken (about 3 pounds or 1½ kilograms)
3 slices ginger
1 cup (200 grams) carrot, cut into 1-inch pieces
½ cup (100 grams) daikon, cut into 1-inch pieces
20 cups (5 liters) water
1 cup (200 grams) Napa cabbage, cut into strips
2 teaspoons (10 grams) salt
Wash the chicken and pat it dry. Cut away the skin and fat. Place the chicken in a deep saucepan along with the ginger slices, carrot, and daikon. Cover with water and bring to a boil. Reduce heat, cover, and simmer over a low flame for about 1 hour, or until the chicken is cooked. Add the cabbage and cook for another 15 minutes. Season with salt and remove from heat. Serve warm.
