Black Chicken Soup

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Last, but not least, is the final winner of the #1aDayinMay Challenge – Brian (aka @tornadobaitjbc). He’s one of my fellow #teamddpyoga friends and his recipe is unique & tasty!

If you love this recipe – be sure to leave a comment below and then head over to Twitter to see what else he’s got cookin’!  Enjoy!

Black Chicken Soup @BodyRebooted

OK, I know that instantly most of you are saying “Black Chicken?  What are you talking about?” Well – here’s the deal:

Originating from ancient China and commonly referred to as a “Silkie”, the black chicken is smaller in stature than nearly all other chickens and has silk like feathers coupled with black skin, feathers, bones and feet.  It is sometimes referred to as “Black Boned Chicken”.  It has long been used in Asian cuisines for its medicinal properties mostly because it contains high levels of the antioxidant Carnosine.  Since the bird is not very large it is best served in soups or stews.  (The easiest place to find these chickens are Asian markets – in the freezer section).

Black Chicken Soup


  • 1 whole black chicken, thawed, beheaded & de-footed
  • 1 Thai chili pepper, split lengthwise
  • 2 Tbsp. Tamari (gluten-free soy sauce)
  • Celtic or Pink Himalaya salt, to taste
  • fresh black pepper, to taste
  • 2-3 carrots, skinned, washed, diced
  • 2-3 celery stalks, washed, diced
  • 1 white onion, diced
  • 3-5 cloves garlic, minced
  • 1/4 -1/2 daikon radish, washed, diced
  • gluten-free spaghetti, your choice
  • Cilantro, chopped & twist of lime, garnishes
  • Serve with Bok Choy, optional


Thaw and wash bird. Wrap chicken in cheese cloth, along with Thai chili, and tie with cooking twine. Place bundled bird in bottom of large crock-pot and fill with water until the chicken is covered by 2-3″ of water.  Add Tamari to water and salt & pepper to taste. Place carrots, celery, onion, garlic, daikon, and cilantro into the water.  Cover and cook on high for 3 hours then switch to low for 1-2 hours.

Once chicken is fully cooked remove and place on cutting board to cool.  Keep broth in crockpot at low setting to keep warm.  Start to shred chicken and make sure to watch out for small bones around wings, ribs, and spine.

Cook noodles according to package directions, drain and set aside.  Place desired amount of chicken and noodles in bowl and ladle warm broth and veggies on top.  Garnish with cilantro and a twist of lime.

You can add or substitute regular skinless chicken or two black chickens to make it a bit more substantial.  The options are as endless as your taste and imagination so feel free to “make it your own”. Brian and his wife make this dish once a month and their 5 year old daughter loves it.  Enjoy this gluten-free Asian twist on the classic chicken noodle! 🙂


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