Lung Soup

As always, make sure your ingredients are organic and if possible, farmed locally.  Locally grown crops and livestock will be more attuned to you and the energetic vibration of your body, thus making your food formulations so much more powerful!

Now, let’s understand why Lung Soup is so much more than just another chicken soup!

The Lungs circulate our defensive qi, wei qi, to block against evil pathogens (colds/flu).  It is important to strengthen this first line of defense, and eating Lung Soup on a regular basis all winter can really help.  I make a big batch and freeze the soup to always have on hand throughout the winter months!

The color for Lung is White, so grab your grocery cart and add a bunch of “white things” to add to your soup.  Use your intuition, you can’t be wrong!  Here are some things I like to add:

Cauliflower, potatoes, garlic, white onion, cabbage I tend to use Chinese cabbage or Bok Choy or Kohlrabi, mushrooms, Parsnips, turnips, leek, the list goes on and on.  Chop or dice into bite size pieces.

My base blend is typically Cauliflower, potato, garlic, onion, and cabbage, I then vary the ingredients.

I also add carrots and fresh dill because it is so good for digestion.

Directions…

Fill a large pot with pure, filtered water and add a generous handful of Astragulus Root, known as Huang Qi in Chinese Medicine.  I have Organic raw Astragulus root available for purchase in my office, or you can also find it easily online.

Add a small whole chicken, or half a large chicken to the pot and bring to a boil.

Boil until the chicken is done, 20-25 minutes or so, turn off the heat, and use tongs to retrieve the chicken out of the water and place it in a colander with a plate underneath to collect juices and water.  Take a small strainer and remove the Astragulus root from the pot, as well as any “ick” on the top. Discard/compost the "ick" and the Astragulus, you won’t use these anymore.

Add all of your chopped veggies to the pot, keeping “white” as the main theme!   Bring to a boil, then simmer until the veggies are soft.  Take the chicken meat off the bone and add the meat to your soup, add the juices collected on the plate, and continue to heat gently another 5 minutes, add any fresh herb now too (dill).

This soup is bland by design, it is a medicine 😊 To add more flavor, add salt and pepper or some lemon pepper seasoning.

Eat slowly and with the intention: "This soup strengthens my body and keeps me healthy all winter long."