Easy Yummy Shallots & Old Chicken Soup To Relieve Wind/Flatulence

A hearty bowl of delicious small onions/shallots and old chicken soup πŸ˜€

Hello there, dear friends πŸ˜€

Here is a super easy but really yummy soup to help remove wind from our body.

All you need is just :-

1 kilo of peeled shallots (small onions)

1 old chicken, skin and fat removed, chopped

3 litres water (2 litres water if your family is smaller or you want the soup more concentrated)

Method –

1) Bring water to a boil in a soup pot.

2) Put in all ingredients above and bring to a boil again. Skim off any scum that comes to the surface of the soup.

3) Simmer for 4 hours over a low fire.

4) Season with salt to taste.

I made this soup last week as a series of home remedies to tackle the wind problems that some of my family members have been experiencing, my self included. Before this, I had made Mint Leaves and Egg Soup, which unfortunately my husband and sons are not fans of. πŸ™„

Anyway, shallots are known to have effects than big onions in removing wind and this soup recipe has been passed down from many generations. Some people add in lemon grass and old ginger to give the soup more kick. I love ginger a lot but unfortunately, my healer lady friend said women around middle age and perimenopausal should not take ginger in any form for fear of triggering health problems arising from heatiness.

Shallots are used a lot in Β Asian cooking and a look in the Internet will yield many nutritional and health benefits of shallots. Some studies and researches have found shallots to contain in large quantities calcium, iron and protein and they are an excellent source of Vitamin C, folic acid, potassium and dietary fibre. They are believed to be good anti-bacterial and anti-fungal agents, too. πŸ’‘

Old chicken is a requirement of this soup because it is believed to have properties to remove wind also. Old chickens are those hens that have stopped their eggs laying period.

Try to make this soup regularly for your family – even young children will enjoy it as the soup is so sweet. As old chickens have more fat content, be sure to skim off all the oil from the surface of the soup before serving it hot. Any leftover soup is ideal to make noodles or porridge. πŸ’‘

My next post will be on home remedies to remove wind in the stomach, with a recipe of a special herbal lamb soup to warm up the stomach. πŸ˜‰

With best wishes for good health,

choesf πŸ˜€

P.S. Any leftover soup can Β be kept in the refrigerator and consumed the next day. I checked with my healer lady friend about the belief that leftover soups can cause wind in our body – she said if a soup has been boiled for 4 hours, then that soup is safe for consumption the next day without causing wind to our body. πŸ˜€


9 Responses so far »

  1. 1

    Nasifriet said,


    I just bought some mint yesterday and will be making some mint omelette (as per your previous post). Now, this one looks interesting, but I have some questions –

    1) 1 kg of shallots is quite a lot. After simmering for 4 hours, I’m sure the flavours and goodness of the shallots are infused in the broth. Question, is it then necessary to consume the shallots? FYI, I’m not such a big fan of visible onions or shallots in my soup. Can I just take the soup only without all the “soft” shallots?

    2) Old chicken. That’s (again) a tough one, because I don’t think I can find any here in Belgium. I don’t think the supermarkets here are even allowed to sell old chicken to the public. I know it is possible if I reared my own chicken but I don’t have a farm ;-( So can I just use the normal / standard chicken available in our supermarket, or is there a substitute?

    Many thanks for sharing your ideas and thoughts…..and I can’t wait for your next recipe or the special herbal lamb soup. Sounds yummy already πŸ˜›


    • 2

      happyhomemaker88 said,

      Hi there, dear Nasifriet πŸ˜€

      Yes, you are right – by the end of 4 hours, the soup broth is already well infused with shallot flavours. There is no need to take the shallots. My sons usually like to have their soups with just the broth only. πŸ˜‰

      If you can’t find old chickens, you can use the usual chicken breast meats. The shallots will work in removing wind also. πŸ’‘

      Will try to write about my lamb herbal soup asap. πŸ˜†

      With best wishes,

      choesf πŸ˜€


      • 3

        Nasifriet said,

        Thanks choesf, for making my life a whole lot easier πŸ™‚
        Question: can I add some goji berries in the broth? I have some of these in my kitchen pantry and thought they work well with chicken broth, but am not sure if these berries will help in alleviating wind in the stomach as well or making it worse?

        Oh BTW, I did make the mint omelette (not soup) and it was delicious! I added just a bit of grated ginger and some shallots as well. I will definitely make it again. The recipe is a keeper.

        Thanks again. I look forward to your next post πŸ˜‰


      • 4

        happyhomemaker88 said,

        You are most welcome, dear Nasifriet πŸ˜‰

        I’m glad you like your mint omelette – those were great ideas you had there in adding some ginger and shallots as they will aid very well in removing wind, too. πŸ’‘

        I have not added goji berries in this shallot soup before but I am sure it is alright to do so. I like to add these berries in my soups, too, as they are good for our eyes. πŸ˜‰

        With best wishes,

        choesf πŸ˜€


  2. 6

    star said,

    i like your food tips, practical and remind me of childhood foods. where are you residing


    • 7

      happyhomemaker88 said,

      Hi there and welcome, dear star πŸ˜€

      Thank you for your kind comments. I am from Kuala Lumpur, Malaysia. πŸ˜€

      Do drop in here when you are free and we’ll have a cup of virtual coffee or tea together! πŸ˜†

      With best wishes,

      choesf πŸ˜€


  3. 8

    jane said,

    Hi, do you use the tanyu claypot for the soup? Even with that , still need to simmer for 4 hours ?


    • 9

      Hi there, dear Jane πŸ˜€

      Yes, even with my Tanyu claypot, I still boil my soups for 4 hours, following my lady healer friend’s technique of boiling soups. However, for Chinese herbal soups, we boil for about 2 hours only. πŸ˜‰

      My eldest son loves this soup!

      With best wishes,

      choesf πŸ˜€


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