You'd better not add chicken stew, because both kinds of fish conflict with the original flavor of chicken. I don't know if it tastes like chicken soup or fish. If you insist on using these two materials to stew soup, I suggest you use pig bones, preferably bonzi bones, that is, pig calf bones. The taste will be clearer if dried cuttlefish is used.

I'll teach you how to make soup with chicken.

Chicken soup stew is important, but the source of chicken is more important. It's better to choose local chicken than those broilers in the market. Think about it, chickens that grow up less than two months old will not have much nutritional value. So choosing chicken is the key.

When the chicken is selected, it's easy to make soup. Add red dates, medlar and angelica, which are all blood-enriching, and stew for 1 minutes. Simmer for 9 minutes, just keep the soup boiling. It's best to add water once, don't always replenish water, remember to replenish water with boiling water. The salt soup is ready and put it last.

Dude, you are lucky. I'm from Guangdong. You've found the right one to make soup.

I hope I can help you. Thank you.