Step 1

Rinse the herbs under clean running water briefly and set aside.

Step 2

I recommend blanching the whole chicken for a couple minutes in boiling water, discard the water and rinse the chicken. This will ensure the final chicken soup is clear without foams.

Step 3

Place the clean whole chicken and 12 cups of water in a large stock pot or slow cooker. The chicken should be mostly submerged under the water.  If the chicken legs and feet are sticking out of the pot, flip the chicken upside down, so that the chicken legs and feet are underneath and weighed down.

Step 4

If you skipped step 2 of blanching the chicken, you will want to bring the chicken soup to a boil and skim the foams first, before adding the herbs.

Step 5

Add the rinsed herbs in the chicken soup, simmer all ingredients together for about 2 to 2.5 hours. You can expect the herbal chicken soup to turn black due to the herbs.

Step 6

You can eat the chicken separately or with the soup. I usually eat them separately. Discard cooked herbs.

Step 7

Divide the liquid up into 4 portions. Drink 1 portion on the first day, and save the other 3 portions in mason jars to be consumed on subsequent days.

Step 8

You may drink the herbal chicken broth as-is, or flavour with a spoon of honey or a pinch of salt, depending on your preference.