Combine the water with the dried echinacea in a bowl to make a simple infusion. Pour just enough cold water over the goji berries in another bowl to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
Place the stock and chicken pieces in a large pan or slow cooker. Add the mushrooms, ginger, chiles and onions and place around the chicken in the pan. Gently simmer on very low heat until the chicken is tender and falls apart, 1 hour 30 minutes to 2 hours. Remove from the heat. Stir in the goji berries and garlic 5 minutes before serving. Strain the echinacea infusion and add to the soup, reheating if necessary. Serve by ladling into bowls and garnishing with sliced ginger and chiles for an extra kick.
NotesThe content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.