Black Chicken Soup is a delicate, soul-soothing dish that brings together the purity of long-simmered broth and the grounding essence of traditional Chinese herbs. Made with the prized black silkie chicken, this recipe offers not just nourishment but a layered depth of flavor that’s both earthy and subtle.
Ingredients Breakdown
At the heart of this soup is the black silkie chicken—a small, dark-fleshed bird known for its tender meat and slightly gamey richness. Unlike regular chicken, its texture becomes almost velvety when simmered slowly, making it perfect for brothy preparations.
The dried herbs play unique roles. Chinese yam lends a soft, starchy texture and mild sweetness. Codonopsis pilosula, often called the “poor man’s ginseng,” adds a light, earthy depth. Astragalus propinquus, known for its root-like toughness, contributes subtle bitterness and aroma, while Polygonatum odoratum offers floral, almost creamy undertones as it steeps.
Goji berries provide a gentle contrast—mellow in flavor, with a hint of natural sweetness that rounds out the broth. Their ruby hue also adds a pop of color, floating gently atop the golden surface.
Salt is added only at the end, allowing you to adjust the final flavor without interfering with the balance of the herbal ingredients. A light hand with seasoning lets the broth speak for itself.
Step-by-Step Preparation Guide
Before cooking, give the chicken a quick rinse and pat it dry. Trim any excess fat, but keep the skin and bones intact—they add structure and flavor to the broth. Lower the whole chicken into a large pot, positioning it feet-down or breast-up so it cooks evenly.
Add the dried herbs and a few slices of ginger into the pot, then pour in enough water to cover the chicken completely. Start on high heat, uncovered, and bring it to a gentle boil. The moment it reaches a rolling boil, reduce the heat immediately to medium-low and cover the pot with a lid.
This is where the transformation begins. A slow, steady simmer—never a vigorous boil—is key to coaxing out the flavors while maintaining a clear, golden broth. Let the soup bubble gently for two full hours, adjusting the heat only as needed to prevent excessive evaporation.
Once the cooking time is up, carefully skim off any fat or foam from the surface using a spoon. The goal is a light, consommé-like broth. Ladle the soup into bowls, then season to taste with a pinch of salt right before serving. The result is a deeply flavorful, clear broth with tender meat and herb-infused warmth.
Recipe Tips
How to avoid a cloudy broth by managing the simmer:
Keep the heat low after boiling; a strong boil will agitate the broth and create cloudiness.
Tips for keeping the chicken whole and tender during cooking:
Use gentle heat and avoid stirring or flipping the bird once placed in the pot.
Adjusting the water level to maintain depth of flavor:
If liquid reduces too much, top up with a small amount of hot water to avoid diluting flavor.
When to add salt for optimal seasoning:
Always season at the end; this allows you to taste the herbal notes first and avoid overseasoning.
What to Serve With This Recipe
A bowl of steamed jasmine or short-grain rice makes the perfect companion, soaking up every drop of broth. Mildly seasoned stir-fried greens, like baby bok choy or water spinach, add freshness without overwhelming the subtle soup.
For special occasions, pair with Chinese steamed buns or a light tofu dish to create a multi-course meal. This soup also makes a comforting centerpiece for quiet, reflective dinners—especially on cold or rainy evenings.
Creative Variations
Red dates can be added during the simmer for a touch of sweetness and a more complex broth. A few slices of fresh ginger will bring warmth and balance, especially in cooler months.
If cooking for a smaller group, consider using bone-in chicken parts like thighs and drumsticks. These still provide flavor and richness without needing to cook a whole bird.
For a brighter finish, sprinkle in chopped scallions or fresh cilantro before serving. This gives a refreshing edge and lifts the more grounded herbal profile.
Frequently Asked Questions
Can I substitute regular chicken for silkie chicken?
Yes, although the flavor and texture will be lighter. Opt for bone-in parts to keep the broth rich.
How long can I store the soup, and does it freeze well?
It keeps in the fridge for 3–4 days and freezes well in airtight containers for up to 3 months.
Do I need to soak the herbs before cooking?
No soaking is required; they rehydrate naturally as the soup simmers.
What can I use if I don’t have all the listed dried herbs?
You can simplify with just Chinese yam and goji berries, but flavor will vary. Asian grocery stores often carry herbal soup kits for convenience.
Can I make this soup in a slow cooker or Instant Pot?
Absolutely. Use the low setting on a slow cooker for 6–8 hours, or pressure cook for about 45 minutes in an Instant Pot for quicker results.
Black Chicken Soup is a lesson in quiet patience—an invitation to slow down and let time draw out the best in each ingredient. With just a few dried herbs and a special bird, you can create a broth that feels both nourishing and serene.
Whether served during family dinners or moments of personal pause, this soup invites comfort with every ladle. A clear, golden reminder that simplicity often holds the deepest flavor.
Ingredients
2.5-pound whole black silkie chicken
40 g dried Chinese yam
20 g dried Codonopsis pilosula
15 g dried goji berries
10 g dried Astragalus propinquus
10 g dried Polygonatum odoratum
Salt, to taste
Instructions
In a large, heavy-bottomed pot or Dutch oven, combine the dried herbs—Chinese yam, Codonopsis, Astragalus, Polygonatum odoratum, and goji berries—with sliced ginger and enough water to fully submerge the chicken. Carefully place the whole black silkie chicken into the pot, positioning it breast-side up or feet down, ensuring it’s nestled securely among the herbs.
Set the pot over high heat and bring it to a full boil. As soon as the liquid reaches a rolling boil, immediately reduce the heat to medium-low. Cover the pot with a lid and allow the soup to simmer gently for two hours. Adjust the heat as needed to maintain a steady, soft simmer throughout. This slow infusion draws out the medicinal and earthy notes from the herbs while keeping the broth clear and deeply aromatic.
Once done, skim any rendered fat or impurities from the surface of the soup for a cleaner finish. Carefully ladle the golden broth into serving bowls and season lightly with salt, just before serving, to allow the herbal flavors to shine through.
Black Chicken Soup Recipe
Ingredients
- 2.5- pound whole black silkie chicken
- 40 g dried Chinese yam
- 20 g dried Codonopsis pilosula
- 15 g dried goji berries
- 10 g dried Astragalus propinquus
- 10 g dried Polygonatum odoratum
- Salt to taste
Instructions
- In a large, heavy-bottomed pot or Dutch oven, combine the dried herbs—Chinese yam, Codonopsis, Astragalus, Polygonatum odoratum, and goji berries—with sliced ginger and enough water to fully submerge the chicken. Carefully place the whole black silkie chicken into the pot, positioning it breast-side up or feet down, ensuring it’s nestled securely among the herbs.
- Set the pot over high heat and bring it to a full boil. As soon as the liquid reaches a rolling boil, immediately reduce the heat to medium-low. Cover the pot with a lid and allow the soup to simmer gently for two hours. Adjust the heat as needed to maintain a steady, soft simmer throughout. This slow infusion draws out the medicinal and earthy notes from the herbs while keeping the broth clear and deeply aromatic.
- Once done, skim any rendered fat or impurities from the surface of the soup for a cleaner finish. Carefully ladle the golden broth into serving bowls and season lightly with salt, just before serving, to allow the herbal flavors to shine through.
