In the Mood for Chicken Soup

Since mom brought me a huge bag of Chinese herbs when she and dad came to NYC for my graduation in May, making medicinal soup has been one of my past time. Chicken soup was a little too hot in this weather, it was still nonetheless a satisfying traditional delicacy with the addition of some nicely cooked noodles. So this soup contains: goji berries, Chinese dates, astragalus, white ginseng, dong quai, and tien ma. I also added black wood ear fungus and lots of ginger. The taste was a little on the mild side, in spite of all these herbs, but a pretty balanced blend with the taste of chicken.