Based on a traditional Chinese postpartum formula, these herbs help nourish a new mom. Do not use during pregnancy. Cooking recommendations Makes 4-6 servings One of the most common ways to use tonic herbs in China is cooking them in a soup with chicken and vegetables. Generally speaking, tonic herbs have a pleasant taste which does not adversely affect the flavorful aspects of mealtime soups. This soup is best used in the days immediately after childbirth to through the first year postpartum. Stock 1 whole chicken or 3 ½ lbs chicken bones 3 celery stalks, diced 2 carrots, diced 1 onion, diced 12 cups water Simmer the chicken and vegetables in water at least 2 hours over low heat. Strain broth, discarding vegetables. You can add the chicken back after cooking herbs. The Soup 7-8 cups broth 1 bag Postpartum Herbs 2 cloves garlic, minced (Add chicken, vegetables, beans, rice/noodles to your liking) Combine ingredients, bring to a boil and simmer 45-60 minutes