Chills and clear phlegm? Warm ginger onion soup
Ginger spring onion soup for wind-cold cough
Warming spring onion, ginger, and apricot-kernel soup for wind-cold cough with clear phlegm and chills. Kitchen habit from the cough Insight.
Read biteIn brief
Rinse 10 g Astragalus (Huang Qi), 10 g Angelica (Dang Gui), 5 g Glehnia root (Sha Shen), and chicken meat. Boil together with about 2 litres of water and simmer until the chicken is tender. Add salt to taste. Eat one to two times a week to support immunity and energy when you feel weakened and tired after COVID. Educational food therapy beside physician care.
Recipe
The method
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Rinse
Rinse Huang Qi, Dang Gui, Sha Shen, and the chicken pieces.
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Simmer
Place all ingredients in a pot with about 2 litres of water. Bring to a boil, then simmer until the chicken is tender.
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Season
Add salt to taste. Serve warm one to two times a week when weakness after COVID still leads.
Try today Rinse the herbs and chicken, then simmer one pot one to two times a week.
Next step
Want the fuller picture?
Read the matching guide or pathway next. Book when you are ready for personalised care.
Kitchen recipes are educational, not personal medical advice. Seek urgent care for high fever, breathlessness, or chest pain. Book a consult if weakness lasts beyond a few weeks of self-care.
FAQs
Quick questions
Who is this soup for after COVID?
People who feel weakened and tired after COVID and need a Qi-Blood kitchen pot. Prefer the Dang Shen yam porridge when low appetite leads more than deep fatigue.
How often can I eat it?
One to two times a week is the scrape habit. It is food therapy for a named deficiency picture, not an everyday tonic for every constitution.
Can I use this soup in pregnancy?
If there's any chance of pregnancy, ask a physician before using Dang Gui in kitchen pots. Do not self-select strong Blood-moving herbs in pregnancy.
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