Recipe: Vivian Howard's Black Silkie Chicken Soup


Vivian Howard's Black Silkie Chicken Soup.

CBS News

Chef and restaurateur Vivian Howard, star of the Peabody Award-winning PBS series "A Chef's Life" and author of the New York Times bestselling cookbook "Deep Run Roots: Stories and Recipes From My Corner of the South" (Little, Brown), says there is something to the popularity of soups and broths as a curative culinary art. 

Little, Brown

Howard offered "Sunday Morning" several recipes for dishes that nourish and satisfy, slurp for slurp. 

Black Silkie Chicken Soup

1 Silkie Chicken
½ cup Rice Wine
5-6 scallions, roughly chopped
1 lb ginger, peeled and sliced into ½" thick pieces
2 tsp tamari


In large stockpot, add Silkie Chicken with just enough cool, filtered water to cover.

Add rice wine, scallions and ginger. Bring to a slight boil then turn heat to low and simmer for 3 hours.

Strain, discarding solids.  Add tamari.

Once cooled, skim fat.  Return broth to a boil before drinking.

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