Materials: peeled chestnuts 12, 1 chicken thigh.

Practice: chicken thighs chopped clean, boiling water to remove floating powder, fish out and spare. Chestnuts soaked in hot water to remove the skin membrane. Then put the chestnuts and chicken thighs into the stewing pot, add 5 cups of water and simmer for 40 minutes, until the chicken and chestnuts are cooked and seasoned with salt.

Effects: Chestnuts are rich in sugar, fat, protein and other nutrients, which have the effect of nourishing the stomach, strengthening the spleen, strengthening the waist and tonifying the kidney. This soup has a good effect on deficiency, emaciation, edema, warming the middle and benefiting the qi, replenishing the essence and adding marrow, strengthening the tendons and bones.