Black Chicken Herbal Soup Recipe

In many East Asian cultures, the period after childbirth is seen not just as a time of rest, but as a crucial window for recovery and renewal. This is the postpartum confinement period, often called zuò yuè zi (坐月子) in Chinese—literally, "sitting the month." During this time, a new mother is cared for with purposefully chosen foods and practices meant to restore her body, rebalance her energy, and support long-term wellness.

One of the most iconic dishes served during this sacred time is Chinese Black Chicken Soup, made with Silkie chicken (乌骨鸡 – wū gǔ jī) and a powerful blend of traditional Chinese medicinal herbs. With its black skin, dark bones, and uniquely rich meat, the Silkie chicken is believed to be especially nourishing for women recovering from childbirth. It’s high in protein, iron, collagen, and antioxidants—ideal for rebuilding strength, improving circulation, and replenishing lost nutrients.

This soup is more than a warm meal; it’s a restorative tonic. The herbs commonly included—Codonopsis (党参) for energy, Astragalus (黄芪) for immune support, Chinese yam (淮山) for digestion and vitality, and goji berries (枸杞) for blood enrichment—are chosen specifically to address the body’s needs after labor. They work in harmony to boost qi, rebuild blood, and strengthen the internal organs, which TCM believes are depleted during childbirth.

Total Time: 2 hrs 35 min Prep: 20 min Cook: 2 hrs 15 min

Ingredients

Herbs & Aromatics:

• 40g dried Chinese yam (淮山 – huáishān)

• 20g dried Codonopsis pilosula (党参 – dǎngshēn)

• 15g dried goji berries (枸杞 – gǒuqǐ)

• 10g dried Astragalus propinquus (黄芪 – huángqí)

• 10g dried Polygonatum odoratum (玉竹 – yù zhú)

• 3 large slices fresh ginger

Base:

• 13 cups water

• 1 whole (2.5 lb) black Silkie chicken, cleaned and trimmed

• Salt, to taste

Instructions

1. Prepare the Pot:
   In a large, heavy-bottomed pot or Dutch oven, combine the dried herbs, ginger slices, and water.

2. Add the Chicken:
   Place the Silkie chicken into the pot, feet-side down (if intact). Ensure it's fully submerged.

3. Bring to a Boil:
   Turn heat to high and bring to a boil. The moment it reaches a rolling boil, reduce to medium-low heat.

4. Simmer Gently:
   Cover the pot and let it simmer slowly for 2 hours. Keep the heat low enough to maintain a gentle, quiet simmer—this is the secret to a clear, golden broth.

5. Final Touches:
   After simmering, skim off any fat from the surface for a cleaner taste. Season to taste with salt only right before serving.

6. Serve:
   Ladle the broth into bowls. Optionally, you can shred some chicken meat into each bowl or keep it purely broth-based for a more medicinal presentation.

Tips & Notes:

• Don’t season early—adding salt too soon can cloud the broth.

• If using a whole chicken with head and feet, make sure it's thoroughly cleaned for best flavor.

• For deeper herb infusion, soak the dried herbs for 10 minutes beforehand.

Nutrition (per serving, approx.):

• Calories: 139 kcal

• Protein: 12g

• Fat: 10g

• Cholesterol: 48mg

• Carbohydrates: 0.1g

• Sodium: 58mg

• Iron: 1mg