Material: 12 peeled chestnuts, 1 chicken legs.

Practice: Wash the chicken legs and cut them into pieces. After boiling, remove the floating powder and remove it for later use. Soak chestnuts in hot water to remove the skin. Then put chestnuts and chicken legs in a saucepan, add 5 cups of water and stew for 40 minutes. When the chicken and chestnuts are cooked, season them with salt.

Efficacy: Chestnut is rich in nutrients such as sugar, fat and protein, and has the functions of nourishing stomach, strengthening spleen, strengthening waist and tonifying kidney. This soup has a good effect on fatigue, emaciation, edema, warming the middle warmer, invigorating qi, replenishing essence and marrow, and strengthening tendons and bones.