Black Chicken Soup Recipes

DOUBLE BOILED BLACK CHICKEN HERBAL SOUP RECIPE

Steps:

• Cut off the feet and head of the chicken and discard the head. Cut off the claws of the feet and wash clean.
• Remove the chicken skin and fats. Cut the chicken into half. Clean the insides and rinse well.
• Rinse all the herbs except the wolfberries
• Place the chicken and chicken feet into a stainless steel bowl / porcelain pot with cover.
• Put all the herbs into the bowl / pot except the red dates and wolfberries.
• Add in 2 bowls of boiling water and cover the pot. If you are using the stainless steel bowl, cover with aluminium foil or a stainless steel plate that fits.
• In a larger pot, pour in about 2-2.5 litres of water and bring it to a boil.
• When it boils, put a steaming rack into the large pot, and place the stainless steel bowl / porcelain pot on top. Cover the large pot.
• Double- boil the chicken for 3 hours over medium heat, ensuring that there's always sufficient water in the outer pot.
• After 2.5 hours, add in the red dates and wolfberries and continue to double boil for 30 mins.
• add salt to taste and serve.

BLACK CHICKEN SOUP

Steps:

• Wash the black chicken and cut into smaller, soup friendly pieces.
• Boil the chicken in water for 5 minutes and trim away any excess or visible fats.
• Place the black chicken, dried goji berries and red dates into a slow cooker.
• Boil the water and pour into the slow cooker.
• Using the low setting, gently simmer for 25 minutes.
• Add a pinch of salt to the soup before serving, or more to taste.

BLACK BEAN AND CHICKEN SOUP

Steps:

• Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
• Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
• Combine all ingredients and cooked chicken in crockpot.
• Stir well, and taste to make sure spices are how you like them.
• Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
• It will be done when you are ready for it.

CHICKEN CORN BLACK BEAN SOUP

Steps:

• Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SOUTHWESTERN CHICKEN BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

BLACK CHICKEN SOUP

Steps:

• Boil a pot of water over medium - high heat.
• 2) When boiled, add in chicken and Chinese herbs. Bring all ingredients to a boil again. Then, reduce heat to low fire, and simmer for 1 - 1.5 hour.
• 3) Add rice wine right before heat off. Stir briefly to combine. Serve hot.

FRANK DE CARLO'S BLACK CHICKPEA SOUP

Steps:

• Wash the chickpeas and soak them in water to cover for at least 6 hours, or overnight.
• Heat the oil in a soup pot over medium heat and brown the bones well. Add the onion, carrot, celery and garlic. Saute for about 5 minutes, or until the onion becomes translucent.
• Add the tomatoes, bay leaf, thyme, drained chickpeas and wine, and add enough water to cover by about an inch. Cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. (Mine didn't, but if yours does, add water as necessary.) The chickpeas and meat will become tender at about the same time, which could be after 3 hours or more.
• At some point make the croutons: Toss the bread cubes with olive oil. Bake at 325 degrees on a baking sheet; toss occasionally, until beautifully golden. Sprinkle with a little salt and set aside.
• Remove the bones; shred and return the meat to the pot. Reheat, adding the greens and cooking until tender, about 10 minutes. Remove the bay leaf. Beat the eggs, add them and stir. Add 2 handfuls cheese.
• Ladle into bowls; top with cracked pepper and torn basil. Frank finishes with more cheese and more oil. Why not?

CHICKEN WITH BLACK MUSHROOM SOUP

Steps:

• In a bowl, cover mushrooms with water and soak for 20 minutes.
• Using a heavy knife, cut the chicken through the bones into 12 to 14 serving-size pieces. Place the chicken in a pot with water to cover.
• Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water.
• Remove mushrooms from water, discard stems, and cut large caps into halves.
• Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot.
• Put several inches of water in the bigger pot, and boil. In the bottom of the bigger pot, place a rack, and put the pot holding the chicken on it.
• Cover both the pot with the soup and the bigger pot and cook over medium heat for one and a half hours. Replenish the bigger pot with more boiling water as it runs low.
• When the soup is cooked, skim the fat, remove ginger, and add salt to taste.