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CannaTonic Soup–Menopause, PMS and Cramps


One of my favorite anti-inflammatory foods is homemade organic chicken broth. Is there anything that a good chicken broth cannot cure? Now, pair that up with our favorite herb, cannabis, and you have a powerful potion for pain and inflammation relief!

In Chinese medicine tonic soups are frequently prepared for all kinds of ailments and many of these medicinal soups are formulated with chicken broth as the foundation for the other herbs that are added. I’m no expert in Chinese medicine but I do love tonic soups and experimenting with powerful natural medicine like chicken broth!

I’ve been preparing this soup for my own hot flashes and menopausal symptoms for years with a lot of success. It can be prepared two ways, with or without cannabis, and I enjoy preparing it both ways. Preparing this tonic soup with cannabis couldn’t be easier as the natural fats from the chicken will extract the cannabinoids to create a soup with epic pain-relieving powers.

This soup has three important herbs: Angelica root, Goji berry and Ginger. Angelica root is known in Chinese medicine as the “female ginseng” and has that kind of revitalizing effect that ginseng has for men. My hot flashes are perfectly controlled by enjoying this soup a couple of times a week. I’ve also used it for cramps and that “bitchy PMS” mood – and it is certainly a great mood lifter as well. Goji berry is full of nutrients and is a rejuvenating herb that has a sweet and tart flavor that’s quite delicious in this soup. Ginger is well known for its anti-inflammatory effects and is delicious, sweet and warming.

Prepare this soup like you would regular chicken broth.



1 quart + 1 cup of water

6 organic chicken legs with most of the skin removed (I leave a little at the bottom of each leg to create more fat content in the finished broth.)

1 large Angelica root slice (You can buy fresh, dried Angelica root slices from a Chinese herb store or online.)

1 lemon, sliced

1 tbsp of Ginger powder

2 tbsp of Goji berries

3 cloves of Garlic, chopped

5 Saffron threads

1 tsp of sea salt

*optional 1 – 2 tsp of ground cannabis flowers


Everything except one cup of water into one pot! Bring to a boil and then simmer, Skimming off the foam that rises to the top throughout the process. Use the extra cup of water throughout the boiling process to replace the water that has evaporated or skimmed during the first stage of cooking. You will simmer everything together for about an hour.

The meat will begin to fall off of the bones during this process – sometimes I like to take out a few pieces of the leaner meat and set them aside to add to the broth later when I’m eating it, but you can also leave it to continue simmering into a mush. Your broth is ready when everything is very mushy and this takes about 2 – 3 hours of simmer time. You’ll strain the broth through a strainer and discard this mush and this is your wonderful tonic soup!

To prepare this tonic soup with cannabis: Add the ground cannabis the last half hour of simmering and then strain the broth from the mush as before. The fats in the broth will fully extract the cannabinoids, so make sure you stir the broth frequently during the last half hour it is being infused with cannabis.

After straining you can heat this broth again and add back in a few chicken pieces or Goji berries, noodles or any green vegetable you like.

If you’ve made this soup using cannabis and plan to freeze or refrigerate please note that the fats will tend to float and you’ll want to make sure to scrape all of that out of the container before warming the soup again because this is where all of the cannabinoids are.


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