Chinese Chicken and Carrot Soup
With winter well on it’s way, I can’t think of a better way to warm up after returning home from the cool outdoors than by drinking a warm Chinese soup — it will warm you from the inside out.
This one is relatively easy to make, is great for children and may be helpful as we are well into cold & flu seasons as there are mild benefits that may be helpful. The chicken soup base provides a nutritious base, while the apricot kernels help with phlegm expulsion (for those pesky coughs). In addition, the wolfberries are high in antioxidants, irons and vitamin A and C. The carrots and Chinese radish add sweetness and, if you eat them (which we hope you do!) are deliciously filling, too.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt to taste
- 3 carrots
- 1 whole chicken
- 2 green carrots
- 1 tbsp wolfberries
- 1 tbsp dried plums (or apricot kernels)
- 2 liters water
- Carbohydrate 2.9219 g
- Cholesterol 252 mg
- Fat 50.6748 g
- Fiber 0.853999985456467 g
- Protein 62.77965 g
- Saturated Fat 14.492885 g
- Serving Size 1 1 Serving (701g)
- Sodium 850.948333333333 mg
- Sugar 2.06790001454353 g
- Trans Fat 4.32276 g
- Calories 735 calories
1. Prepare the chicken 2. Soak the wolfberries and apricot kernels in room temperature water 3. Start boiling the water. 4. Cut the carrots and Chinese radish into pieces (if serving children, chop into bite-sized cubes) 5. When the water boils, combine all ingredients 6. Bring to a full boil 7 Boil on medium heat for at least 1.5 hours
