This soup was inspired by Master Zhao and May Sun who shared how they make their Chinese chicken soup
Ingredients for Chicken Soup for the

- one whole organic chicken – head and feet included if you can
- one packet of dried winter Chinese herb mix – the right one for the season
- 4 cardamom seeds
- 3 bay leaves
- 6 cloves
- 8 cloves of fresh garlic – crushed
- one nob of fresh ginger – grated
- one packet of Chinese sprouts
- one big bunch of spring onions
- chopped vegetables of choice (carrots, onions, turnips, potatoes, celery)
Method

- Wash herbs really well
- Place Chinese herbs, cardamom, bay leaves and cloves and chicken in big pot
- Cover with filtered water
- Bring to the boil
- Simmer on very low heat for 2 hours until the chicken falls off the bone.
- Remove all the bones and skin
- Place in fridge over night
- Remove the fat from the top next morning
- When ready to eat add chopped vegetables heat soup and cook for 5 – 10 minutes
- add fresh crushed garlic and ginger, stir in chopped spring onions
- Salt and pepper to taste
