Herbal Soup

• 1 American ginseng root
• 5 slices dried abalone
• 5 to 6 cups water
• 1 skinless chicken breast
• salt to taste

1. Simmer ginseng and abalone in water until soft, about 2 hours.
2. Slice the chicken and add to the soup; boil until the chicken is cooked.
3. Add salt to taste.
4. If some of the water has evaporated, add more water to make 5 cups of soup.
5. Bring to a boil again, then serve.

ginseng root, abalone, water, chicken breast, salt

Taken from www.epicurious.com/recipes/food/views/herbal-soup-101430 (may not work)