Chestnut, Cashew, Lotus Root and Chicken Soup

Why people make this soup

That dull, nagging ache in the lower back — the kind that creeps up after a long day on your feet, or settles in during middle age — is something many people live with quietly. In Chinese food therapy, this is often associated with the kidneys (in the traditional functional sense) running a little low, and the classic approach is to nourish and warm them with foods that have an affinity for the lower body. Chestnuts have been treasured for exactly this purpose for centuries. Nourilo is particularly enthusiastic about the small, smoky-sweet Guilin cone chestnut (桂林锥), which he finds tastier and more fragrant than the larger board chestnut — though both work. Combined with cashews, lotus root, ginger, and chicken, this soup is a flavourful, nourishing meal that the whole family can enjoy regularly.

Method

1. Peel the chestnuts. Rinse the cashew nuts.
2. Peel the lotus root and cut into thick rounds or chunks. (Tip: look for lotus root with no cracks or damage; clean the cavities with a cotton swab if needed.)
3. Pit the red dates.
4. Blanch the chicken pieces in boiling water briefly, drain, and rinse.
5. Combine all ingredients in a pot with 2.4 L of water.
6. Bring to a boil, then reduce heat and simmer for 1.5 hours until the liquid reduces to approximately 1.2 L.
7. Serve — eat the soup and the solids together for full benefit.

Nourilo’s Tips

This soup is clear-flavoured and naturally sweet. It supports calcium intake and kidney nourishment, making it particularly valuable for preventing bone density loss in middle-aged and older adults, and for healthy bone development in growing children. Be mindful not to eat too many chestnuts in one sitting — they are filling and can sit heavily in the stomach. If you have a cold or flu, hold off on the chicken and ginger; a lean pork version is gentler at that time.