Chinese Herbs for Chicken Soup, What to Add and Why

The classic Chinese herbs for chicken soup are astragalus, codonopsis, goji berries, red dates, Chinese yam, yu zhu, dried longan and fresh ginger. Together they make a broth that tastes gently sweet and earthy, and in Chinese medicine they are traditionally used to support energy, digestion and steady warmth through the colder months.

In a lot of Chinese homes, a pot of herbal chicken soup shows up on the stove the week the weather turns. This guide walks through what each herb brings, how much to add, a full recipe you can make this weekend, and the easy shortcut when you just want soup without measuring anything.

Which Chinese herbs go in chicken soup?

The herbs families reach for most are astragalus root, codonopsis root, goji berries, red dates, dried Chinese yam, yu zhu, dried longan and a few coins of fresh ginger. You rarely use all eight at once. Most pots use four to six, chosen for taste and for how the person eating it feels that season.

Think of them in three loose groups. The roots give the broth body and a mellow, earthy base. The fruits add sweetness. Ginger adds warmth and cuts through the richness of the chicken.

• Roots astragalus (huang qi, 黄芪), codonopsis (dang shen, 党参), Chinese yam (shan yao, 山药) and yu zhu (玉竹)
• Fruits goji berries (gou qi zi, 枸杞子), red dates (hong zao, 红枣) and dried longan (long yan rou, 龙眼肉)
• Warming spice fresh ginger (sheng jiang, 生姜)

Every one of these is used as both food and herb in Chinese kitchens. That is a big part of why they work so well in soup. They are gentle, they taste good, and people have cooked with them for generations.

If you are brand new to herbal soups in general, our beginner's guide on how to make Chinese herbal soup covers the basics of tang, the slow simmered soups at the center of Chinese home cooking. This post zooms in on chicken soup specifically.

Why do families add herbs to chicken soup in fall and winter?

In Chinese food culture, fall and winter are the seasons for building up reserves. Chicken is considered a warming, nourishing meat, and the classic soup herbs are chosen to support the digestion and the steady energy the body leans on when days get short and cold. The soup is everyday food, not a remedy.

Chinese medicine talks about the Spleen and Stomach as the center of digestion, the system that turns food into usable energy, or qi. Our guide to the organs in Chinese medicine shows how these systems fit together. Many of the soup herbs are traditionally described as supporting that system. You can read more about how this works on our Spleen meridian guide and its partner, the Stomach meridian guide.

Fall is also linked with the Lung in Chinese medicine, and with dryness. That is why moistening herbs like yu zhu and Chinese yam often join the pot when the air gets crisp. The Lung meridian page explains the fall connection in plain language.

There is also a simple practical reason. A warm, salty, slow cooked broth is easy to eat, easy to share and easy to stretch across several meals. Grandparents made it on Sunday and the family drank it all week. Our post on why warm foods feel so good in winter goes deeper into that idea.

Curious how this compares with the bone broth trend? We covered that in Chinese herbal soup vs bone broth, the first post in this series.

What does each herb add to the pot?

Each herb pulls its weight in two ways, in flavor and in its traditional role. Astragalus and codonopsis are the energy roots. Red dates, goji and longan bring sweetness and are traditionally linked with nourishing blood. Chinese yam and yu zhu add body and a moistening quality, and ginger brings warmth.

Astragalus (huang qi, 黄芪)

Astragalus comes as long, flat, pale yellow slices that look a bit like tongue depressors. It tastes mildly sweet and a little beany. You will not notice it much on its own, which makes it easy to use.

In Chinese medicine, astragalus is one of the best known qi tonics. It is traditionally used to support the Spleen and Lung and the body's protective energy, called wei qi. NCCIH notes that astragalus root is used in traditional Chinese medicine, often combined with other herbs, while clinical evidence for specific health uses is still limited.

Shop our premium raw astragalus if you want to add it to your own pots.

Codonopsis (dang shen, 党参)

Codonopsis looks like thin, wrinkled, tan roots. It is noticeably sweet and slightly chewy after simmering, and many people eat the softened pieces right out of the bowl.

A 2024 review in Frontiers in Pharmacology describes codonopsis as sweet in flavor and neutral in nature, traditionally used to strengthen the Spleen and benefit the Lung. It is often called "poor man's ginseng" because it plays a similar gentle role at a friendlier price. Our codonopsis raw herb comes in whole roots that are easy to snip to size.

Red dates (hong zao, 红枣)

Red dates, or jujubes, are the ingredient most people recognize. They give the soup a round, caramel sweetness. Slit them or remove the pits before simmering so they release more flavor.

Red dates are traditionally used in Chinese medicine to support the Spleen and nourish blood, and they show up in a huge number of classical formulas to harmonize other herbs. A 2020 review in Medicinal Chemistry covers jujube's long history in both traditional Chinese and Persian medicine. We stock premium red dates that are plump and deeply colored.

Goji berries (gou qi zi, 枸杞子)

Goji berries add a bright, slightly tangy sweetness and a pop of red. They are delicate, so add them near the end or they turn mushy and the broth gets cloudy.

In Chinese medicine, goji is traditionally linked with the Liver and Kidney and is used to nourish blood and yin. Memorial Sloan Kettering lists gou qi zi, goji and wolfberry as common names and notes its long use in Chinese medicine alongside other botanicals. Try our premium goji berries, which are also lovely as a snack.

Chinese yam (shan yao, 山药)

Dried Chinese yam comes in white, chalky slices. It has almost no flavor of its own, but it thickens the broth slightly and gives it a silky feel. You may also see it sold as huai shan.

A 2024 review in the journal Foods quotes a traditional description of Chinese yam as a sweet, soothing herb that supports the Stomach and Spleen and has a tonic effect on the Lung and Kidney. It is a favorite in soups for children and older relatives because it is so mild. Pick up our dried Chinese yam slices for your pantry.

Yu zhu (玉竹), fragrant Solomon's seal

Yu zhu is the rhizome of Polygonatum odoratum. The dried pieces are translucent and golden, and they add a soft sweetness with a faintly floral note.

The Hong Kong Polytechnic University Chinese herbal medicine database describes yu zhu as sweet and slightly cold, related to the Lung and Stomach, and traditionally used to nourish yin, moisten dryness and generate fluids. That makes it a classic fall addition when skin, lips and throat feel dry. Our yu zhu raw herb pairs especially well with Chinese yam.

Dried longan (long yan rou, 龙眼肉)

Dried longan is the flesh of a fruit related to lychee. It is dark, sticky and very sweet, with a smoky honey taste. A few pieces go a long way.

The same PolyU database lists longan aril as sweet and warm, related to the Heart and Spleen, and traditionally used to nourish blood and calm the mind. It is a common addition to an evening soup, and it ties into the ideas on our Heart meridian page. Find our dried longan fruit in the raw herb line.

Fresh ginger (sheng jiang, 生姜)

Ginger is the only herb on this list you probably already have. Three to five thin coins give the broth warmth and a clean bite, and they balance the sweetness of the fruits.

Fresh ginger is pungent and warm in Chinese medicine and is traditionally used to warm the Stomach and support digestion. If you prefer a deeper, steadier heat for the coldest weeks, a slice or two of dried ginger (gan jiang) works too. It is hotter, so use less.

How much of each herb should you add per pot?

For one whole chicken, about 3 1/2 pounds, and 3 1/2 quarts of water, a small handful of each root is plenty. That works out to roughly 15 to 30 grams of astragalus or Chinese yam, 2 to 3 codonopsis roots, 6 to 8 red dates and 1 to 2 tablespoons of goji. Start on the low end and adjust next time.

These are typical home cooking amounts for a family pot, not dosing guidance. If you are following a specific plan from a practitioner, use their amounts.

A few practical notes on the table.

• Sweet herbs add up fast. If you use red dates, longan and goji together, keep each on the low end so the broth stays savory.
• Yu zhu is the one slightly cool herb here. Ginger and red dates balance it nicely in a winter pot.
• Roots like astragalus can simmer the whole time. Fruits like goji should go in late.
• You do not need to eat the astragalus slices. They stay woody, so fish them out before serving.

How do you make Chinese herbal chicken soup?

Rinse and soak the herbs, blanch the chicken to get a clear broth, then simmer everything except the goji at a bare bubble for about 2 hours. Add goji for the last 15 minutes, season with salt at the end, and serve the broth with the tender chicken and softened herbs.

What you need

• 1 whole chicken, about 3 1/2 pounds, or 2 1/2 to 3 pounds of bone in thighs and drumsticks
• 3 1/2 quarts cold water
• 20 g astragalus, about 6 slices
• 2 to 3 codonopsis roots, snipped into 2 inch pieces
• 20 g dried Chinese yam, about 5 slices
• 10 g yu zhu
• 6 red dates, slit or pitted
• 6 pieces dried longan
• 4 coins fresh ginger, lightly smashed
• 1 1/2 tablespoons goji berries
• Salt to taste, and scallions to finish if you like

Step by step

1. Rinse the herbs. Put the roots, dates and longan in a bowl, cover with cool water and swish. Drain, then cover with fresh water and soak for 15 to 20 minutes while you prep the chicken. Rinse the goji separately and set it aside.
2. Blanch the chicken. Place the chicken in a large pot, cover with cold water and bring to a boil. Boil for 3 to 5 minutes until gray foam rises. Drain and rinse the chicken and the pot. This step is the secret to a clear, clean tasting broth.
3. Start the simmer. Return the chicken to the clean pot with 3 1/2 quarts of fresh cold water, the ginger and all the soaked herbs except the goji. Bring to a boil over medium high heat.
4. Turn it down low. As soon as it boils, lower the heat until you see only a lazy bubble now and then. Skim any foam. Cover with the lid slightly ajar.
5. Simmer for about 2 hours. Check every 30 minutes and top up with a little hot water if the level drops below the chicken. A gentle simmer keeps the broth clear and the meat tender.
6. Add the goji. Stir in the goji berries for the final 15 minutes.
7. Season at the end. Turn off the heat and add salt a little at a time, starting with about 1 teaspoon. Salting late keeps you from over seasoning as the broth reduces.
8. Serve. Remove the astragalus slices. Ladle broth into bowls with pieces of chicken, red dates, yam and codonopsis. Many families drink the broth first, then eat the meat with a little soy sauce on the side.

This makes about 6 to 8 bowls. Cool leftovers quickly and refrigerate for 3 to 4 days, or freeze the strained broth in portions for 3 to 4 months, the storage window the USDA suggests for soup.

Tips that make a better pot

• Use a heavy pot or a clay pot if you have one. Steady, even heat matters more than high heat.
• Older or free range birds have more flavor and stand up well to long cooking. Many Chinese grocers sell silkie chicken for soup, which gives a rich, dark broth.
• Skim the fat after chilling if you want a lighter soup. The fat lifts off in one sheet once cold.
• If the broth tastes too sweet, add another coin of ginger and a pinch more salt rather than more water.

Can you make it in a pressure cooker or slow cooker?

Yes. A pressure cooker makes herbal chicken soup in under an hour of cooking at about 35 to 40 minutes on high pressure. A slow cooker gives you a hands off pot in 6 to 8 hours on low. In both cases, still blanch the chicken first and add the goji near the end.

Pressure cooker method

1. Blanch the chicken in a separate pot, or use the sauté function with water, then drain and rinse.
2. Add the chicken, soaked herbs except goji, ginger and water up to the max fill line, usually about 2 1/2 to 3 quarts in a 6 quart cooker.
3. Cook on high pressure for 35 to 40 minutes.
4. Let the pressure release naturally for at least 15 minutes. A quick release can make the broth cloudy.
5. Open, stir in the goji and simmer on the sauté setting for 5 to 10 minutes. Salt to taste.

Slow cooker method

1. Blanch and rinse the chicken.
2. Add the chicken, herbs except goji, ginger and enough water to cover, usually 2 1/2 to 3 quarts.
3. Cook on low for 6 to 8 hours or on high for 4 hours.
4. Add the goji for the last 20 to 30 minutes. Season with salt.

The slow cooker is our favorite option for busy weeks. Many slow cookers have a ceramic insert that behaves a lot like a traditional clay soup pot, and you can start it before work and come home to dinner.

How do you mix and match herbs for your own pot?

Start with one or two roots for the base, add one or two fruits for sweetness, then pick a supporting herb based on the season or how you feel. Ginger goes in almost every pot. This simple formula lets you build a soup that fits your week instead of following one fixed recipe.

We built our premium raw herb line around exactly this mix and match idea. Buy a few single herbs, keep them in jars, and combine them the way your family likes. Once you know what each one tastes like, you will start reaching for them the way you reach for bay leaves or thyme.

1. Pick a base root. Astragalus for a classic energy pot, codonopsis for extra sweetness, or both.
2. Add a body herb. Chinese yam for silkiness, or yu zhu if the air is dry.
3. Choose your sweetness. Red dates for warmth, longan for a deeper honey note, goji for brightness.
4. Finish with warmth. Fresh ginger, or a slice of dried ginger in deep winter.

Keep notes on what your family likes. After a few pots, you will have your own house recipe. For more on how tonic herbs like these are traditionally grouped, read what herbal tonics are and how they work.

What is the easiest way to make herbal chicken soup?

The easiest way is to start with a premade herbal soup kit. Our Good Health and Immunity soup kit combines astragalus, codonopsis, Chinese yam, goji berries, longan and red dates in one bag, pre measured for a classic pot. You add chicken, water and ginger, and prep takes about five minutes.

It is our best selling soup kit, and it is basically the classic family recipe above with the measuring done for you. Each bag makes four hearty servings, and instructions are included in the package.

How to use the soup kit with chicken

1. Rinse the herbs from the kit and soak them for 15 minutes.
2. Blanch about 1 1/2 to 2 pounds of bone in chicken pieces and rinse.
3. Add the chicken, herbs and about 2 quarts of water to a pot or slow cooker. Hold back the goji if you can pick them out easily.
4. Simmer gently for about 2 hours on the stove, or 6 hours on low in a slow cooker.
5. Add a few coins of ginger if you like, season with salt and serve.

Want to try a few different kits through the season? The Herbal Broth Bundle lets you sample several of our soup mixes, and the full herbal broth and tea mixes collection has every kit in one place.

Root + Spring herbs for your chicken soup

If you want ready to cook herbs, start with the Good Health and Immunity kit. If you prefer to build your own pot, pick three or four single herbs from our premium raw herb line. Here is who each one suits and how to use it in soup.

• Chinese Herbal Broth and Soup Kit for Good Health and Immunity. Best for first timers and busy cooks who want the classic pot without measuring. One bag, one chicken, four servings.
• Astragalus (Huang Qi) Premium Raw Herb. Best for anyone building a fall and winter soup routine. Simmer 5 to 8 slices with the chicken and remove before serving.
• Codonopsis (Dang Shen) Premium Raw Herb. Best for people who like a sweeter broth. Snip 2 to 3 roots into short pieces and eat them softened from the bowl.
• Red Dates (Hong Zao) Premium Raw Herb. Best as an everyday pantry staple. Slit 6 to 8 dates per pot, and save extras for tea and congee.
• Goji Berries (Gou Qi Zi) Premium Raw Herb. Best for color and a bright finish. Stir in 1 to 2 tablespoons during the last 15 minutes.
• Chinese Yam (Shan Yao) Premium Raw Herb. Best for kids, older relatives and anyone who wants a mild, silky broth. Add 4 to 6 slices at the start.
• Polygonatum Odoratum (Yu Zhu) Premium Raw Herb. Best for dry fall weather. Add 10 to 15 grams with Chinese yam for a soothing pot.
• Longan Fruit (Longyan) Premium Raw Herb. Best for an evening bowl. Add 6 to 10 pieces and cut back on other sweet fruits.

Browse every single herb in our premium raw herbs collection, each sold loose and whole so you can see exactly what goes in your pot.

Who should be careful with herbal chicken soup?

Herbal chicken soup is everyday food for most healthy adults, but a few people should check with a healthcare provider first. That includes anyone who is pregnant or nursing, people taking blood thinners or immune suppressing medication, people with autoimmune conditions, and parents planning to serve it to young children.

• Pregnancy and nursing. NCCIH notes that astragalus safety during pregnancy and breastfeeding is largely unknown. Ask your provider before adding concentrated herbs during this time.
• Blood thinners. Memorial Sloan Kettering reports a few cases of goji products affecting clotting measures in people on warfarin. Ginger can also matter here, so talk with your provider if you take an anticoagulant.
• Immune suppressing medication or autoimmune conditions. NCCIH advises people with autoimmune diseases to avoid astragalus and notes it may interact with immune suppressing drugs.
• When you are actively sick. In Chinese medicine, tonic soups are traditionally paused during an acute cold with fever, then started again during recovery. A simple ginger and scallion broth is the usual choice in the meantime.
• Children. Mild herbs like Chinese yam and red dates are common in family soups, but use smaller amounts and check with your pediatrician if you have questions.
• Allergies. Allergic reactions to goji have been reported, especially in people with certain plant food allergies.

If you are not sure which herbs fit you, our staff herbalist John Anthony-Bright offers a 30 minute herbal consultation to help you build a pot that suits you.

Frequently asked questions

What Chinese herbs are good in chicken soup? The most common are astragalus, codonopsis, red dates, goji berries, Chinese yam, yu zhu, dried longan and fresh ginger. Most home cooks use four to six of these in one pot. They are mild, slightly sweet and traditionally used to support energy and digestion.

Where can I buy Chinese herbs for chicken soup? You can find them at Chinese grocery stores and herb shops, or order them online. We sell each herb loose in our premium raw herb line, plus a ready made soup kit that includes six of the classics. Look for whole, clean herbs that smell fresh and are free of dust.

Do you have to soak Chinese herbs before making soup? Soaking is not required, but a quick rinse and a 15 to 20 minute soak helps. It removes dust and softens dense roots so they release flavor faster. Rinse goji separately and keep it aside until the end.

How long should you simmer herbal chicken soup? On the stove, about 2 hours at a gentle simmer is the sweet spot. In a pressure cooker, 35 to 40 minutes on high pressure with a natural release works well. In a slow cooker, plan on 6 to 8 hours on low.

Can you eat the herbs in Chinese chicken soup? Many of them, yes. Red dates, goji, longan, codonopsis and Chinese yam are soft and pleasant to eat after simmering. Astragalus slices stay woody, so most people remove them before serving.

What does herbal chicken soup taste like? It tastes like a rich, clear chicken broth with a gentle natural sweetness from the dates and fruits. The roots add an earthy depth and ginger adds a little warmth. It does not taste bitter when you use these classic soup herbs.

How often can you eat Chinese herbal chicken soup? Many families make it once a week in fall and winter, and drink a bowl a day while the pot lasts. That is food level use with mild herbs. If you take medication or have a health condition, check with your provider about a routine that suits you.

Can I use the herbs with other meats? Yes. The same herbs work with pork ribs, beef shank, turkey or even a vegetable broth with mushrooms. Simmer times change with the meat, so pork ribs need about 2 hours and a vegetable broth about 1 hour.

Is Chinese herbal chicken soup safe for kids? Mild herbs like Chinese yam, red dates and a little goji are common in family soups served to children. Use smaller amounts and skip stronger roots for very young kids. Ask your pediatrician if your child has allergies or health concerns.

How do you store leftover herbal chicken soup? Cool the soup quickly, then refrigerate it for up to 3 to 4 days. For longer storage, strain the broth and freeze it in portions for 3 to 4 months. Bring it back to a rolling boil when you reheat it, as the USDA recommends for soups.

What is the difference between a soup kit and buying single herbs? A soup kit gives you a pre measured classic blend, which is perfect for your first few pots or busy weeks. Single herbs let you mix and match and adjust the flavor and the traditional focus. Many people start with a kit and add single herbs once they know what they like.

A pot of herbal chicken soup is one of the simplest ways to bring Chinese medicine into your kitchen this season. Start with our best selling soup kit or build your own pot from a few raw herbs, and you will have something warm and nourishing on the stove by dinner. For more ideas on staying well as the weather turns, see our simple fall wellness routine.

Sources

• Astragalus, Usefulness and Safety, National Center for Complementary and Integrative Health (NIH), 2025
• Lycium (Goji), Memorial Sloan Kettering Cancer Center, About Herbs, 2021
• A systematic review of the mechanism of action and potential medicinal value of Codonopsis pilosula in diseases, Frontiers in Pharmacology, 2024
• A Frontier Review of Nutraceutical Chinese Yam, Foods (MDPI), 2024
• Therapeutic Effects of Ziziphus jujuba Mill. Fruit in Traditional and Modern Medicine, A Review, Medicinal Chemistry (PubMed), 2020
• Longan Aril (Longan Arillus), Chinese Herbal Medicine Database, The Hong Kong Polytechnic University, 2015
• Leftovers and Food Safety, USDA Food Safety and Inspection Service, 2020
• Fragrant Solomonseal Rhizome (Polygonati Odorati Rhizoma), Chinese Herbal Medicine Database, The Hong Kong Polytechnic University, 2015

This article is for educational purposes and is not medical advice. These statements have not been evaluated by the Food and Drug Administration. Root + Spring products are not intended to diagnose, treat, cure or prevent any disease. Talk with your healthcare provider before starting herbs, especially if you are pregnant, nursing, taking medication or managing a health condition.