Early Spring Health Soup that Reaches The Bottom of My Heart--【chicken Soup for The Soul】

by anggie1129

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

It is named Soul Chicken Soup because the feeling that this soup brings to you after moisturizing your mouth is not to warm your stomach, but to reach the bottom of your heart directly, infiltrate your heart in an instant, and reach the high state of soup for the first time!
Everyone has a bowl of soup at the bottom of his heart, thick or light, using life as the raw material, using time to cook slowly, infiltrating one's own inner food, there is also a language, food can express, and cooking food with heart, family will feel it"

Early Spring Health Soup that Reaches The Bottom of My Heart--【chicken Soup for The Soul】

1. The main raw material-free-range chicken (firm meat, fine skin texture, light yellow and powdery skin color)

2. Accessories--Ginkgo (Ginkgo biloba), harvested from natural planting, the fruit is glutinous and fragrant

3. The soup pot was replaced with a newly bought large casserole. The large casserole was originally used for cooking porridge. I borrowed it, hehe!

4. I have added mineral water. We used tap water before. Now we have to change the mineral water. We must raise the standard for the good ingredients.

5. Put in a few slices of ginger, the housewives all know the effect of ginger, I will ignore it, so as not to be long-winded

6. Put the ginkgo in the boiling pot and put the lid on, you can go find a book and see it, remember to come back when the time is up

7. The time is up. Three hours later, the bright and buttery soup will arrive as expected. Take off your legs and take pictures!

Tips:

1. The free-range chicken is firm and delicious!

2. Ginkgo is a nutritious high-grade tonic. Regular consumption of ginkgo can nourish the yin, nourish the skin and resist aging, expand the capillaries, promote blood circulation, make the skin and face ruddy, refreshed, and prolong life. It is a health food suitable for all ages.

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