Lotus Root, Chestnut and Free-Range Chicken Soup

Why people make this soup

Winter lotus root is plump, sweet, and wonderfully flavoursome — Nourilo says the third section of the root (counting from the growing end) is the best for slow-cooked soups like this one. Paired with chestnuts and a free-range chicken, this is one of those soups that feels deeply nourishing while tasting gentle and slightly sweet. Traditional food therapy recommends it for children who look pale or lack energy, for elderly people with weak lower backs or loose stools, and for anyone who simply wants a restorative family soup that the whole household can enjoy.

Method

1. Chop the chicken into pieces; blanch in boiling water for 1–2 minutes, then rinse and drain.
2. Blanch the chestnuts briefly in boiling water to loosen and remove the inner papery skin.
3. Peel the lotus root and cut into thick slices — about 2 cm thick.
4. Place all ingredients into a clay pot or heavy-bottomed pot with 2.4 L of water.
5. Bring to a boil, then reduce to a low simmer for 2 hours until about 1.2 L of soup remain.
6. Drink the soup and eat the soup ingredients — the lotus root, chestnuts, and chicken are all delicious after slow cooking.

Nourilo’s Tips

This soup nourishes qi and blood, and supports the kidneys and lower back — the whole family can enjoy it regularly. If a family member has a cold or flu, substitute lean pork for the chicken; the soup remains nourishing and safe to drink even during mild colds. Red dates: those with heavy dampness (indicated by a thick, white, greasy tongue coating) should remove the pits before cooking.

Nourilo also notes that lotus root nodes — the thick, dark joining sections between each segment — should not be thrown away. Sun-dry them after blanching and keep them for use in nosebleed remedies, particularly for children.