Astragalus, Codonopsis, Angelica & Black-Bone Chicken Soup

Why people make this soup

Aplastic anemia means the body is not making enough blood cells, which can lead to persistent fatigue, easy bruising, and a slow, exhausting recovery from even minor setbacks. Alongside the dietary guidance from a doctor — ensuring enough iron, folate, vitamin B12, and high-quality protein — Nourilo shares this traditional soup as a warming, nourishing complement. Black-bone chicken (wu ji) has been valued in Chinese food culture for generations as an exceptionally rich source of protein and minerals; combined with qi-supporting herbs, it makes a deeply comforting broth for rebuilding strength.

Method

1. Clean the black-bone chicken thoroughly; cut into pieces and blanch in boiling water for 2–3 minutes to remove impurities. Drain and rinse.
2. Pit the red dates. Rinse all the dried herbs briefly under cold water.
3. Place all ingredients into a large pot. Add 2.4 L of water.
4. Bring to a boil over high heat, then reduce to a gentle simmer.
5. Cook for 1.5 hours until the liquid reduces to about 1.2 L.
6. Serve hot; eat the chicken and soup together.

Nourilo’s Tips

This soup is a wonderful restorative for anyone recovering from surgery, not just those with anemia. The key tip Nourilo emphasises: avoid strong tea and coffee when you are anaemic. These contain polyphenols that directly block the body’s absorption of iron — so even if you are eating iron-rich foods, you may be undoing the benefit by washing them down with tea. Stick to plain water or this soup.