Lana Farson, M.S., L.Ac., Licensed Acupuncturist and Herbalist

Herbal Chicken Broth for Pregnancy

Function: to strengthen energy of mother, help uterus to hold the baby, reduce premature labor

  • 1 black chicken (Wu Ji Bai Feng) or regular chicken le creuset
  • 3 slices ginger
  • 20-30 grams ‘Huang Qi’ Astragalus (to tonify energy and prevent sinking)
  • 1-2 cups root vegetables (carrots, celery, potato, parsnips, etc)
  • Enough water to cover ingredients by 1 inch

Place all ingredients in large heavy-bottom pot and cover with water.  Turn flame on high and check pot in 10-15 minutes.  When boiling, turn down to ‘high simmer’ and cook for 1-2 hours.  Strain and discard ingredients and keep the rich broth.  Half cup of broth can be drunk alone, 2x per day.  Alternatively, broth can be used as a flavorful liquid to make any other meals, especially soup.


  1. Pui Yee Law says:

    I saw many Chinese moms will drink a lot of chicken soup after they delivered the babies. I am wondering, do mothers in US did the same thing? If not, what food will they eat to recover in general?

  2. Heather Lilly says:

    I used one of the prepackaged herb mixes from our shopping field trip to Oakland China Town to make chicken soup this week. It included Fu ling, gou qi zi, huang qi, dang gui, da zao and gui zhi. It left a kind of funky smoky flavor but it was not too bad. I also added black mushroom. I let the broth boil and simmer for about 20 minutes. A little extra unexpected bonus was that the packet included a small gauze pouch to make a bouquet garni.

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