Autumn is upon us!

Change of Season Soup

This recipe is a well known staple of Chinese medicine. Food as medicine is an important premise of healing and wellness. It is important to understand that what we eat is as important as any medicine or healing we may seek.

Prevention is the best way to avoid illness. At the change of season  (especially summer to fall) our resistance is weakened and the lung system becomes more easily affected by viruses and bacteria. Consider this recipe for several weeks at the autumnal equinox (September 22 in 2017).

Whole Chicken

4 cloves garlic

2-3 tbsp grated ginger

1 large onion

6 carrots

4 ribs celery

1 whole lemon (sliced in half and seeds removed)

10-15 cups of water or organic chicken stock



Pre Packaged herbs

Begin with an organic, humanely raised chicken. Rinse the skin with water and remove giblets.

In a dutch, oven warm oil such as avocado oil or other higher heat cooking oil of your choice. Sauté onion until translucent, then add garlic and ginger and sauté lightly. Next, add celery and carrots and sauté for 3-5 minutes.

Next, add the chicken, stock and lemon along with packaged herbs. Bring this to a simmer and cook until chicken is done.

Remove the chicken and take all the meat off the bones and cut into bite sized pieces. Take out lemon and herbs and discard. It is ok to leave goji berries and chinese yam (small white pieces) in the soup and all the veggies.

Add chicken back in and serve over warm rice or all by itself.

Eat often and be well!

• Astragalus membranaceus / Huang Qi

  • Codonopsis pilosula / Dang Shen
  • Dioscorea sinensis (Chinese wild yam) / Shan Yao
  • Lyciium barbarum (Chinese wolfberries or Goji berries) / Gou Qi Zi
  • Reishi Mushroom / Ling Zhi
  • Cardamom / Sha Ren

**This recipe can be vegan. Use veggie or mushroom stock and omit the chicken. Cook for 45-60 minutes.