Tired? Fatigued? Low libido? Low back pain? Weak knees? Wake up in the middle of the night? Recently weak after surgery?
These are just a few symptoms of weakened kidney function. In Chinese Medicine there are many more symptoms related to this and aging alone is one of the ways that kidneys weaken. There is alot to gain from supplementing your kidneys with a really good tonic including reversing the symptoms listed below.

Well, I have the secret here, and its going to look a bit different to most people. The ‘color’ of the kidney is black, so there is no wonder all the ingredients are basically black. I asure you not only is this recipe an excellent tonic, but is very delicious!

Presenting the Ultimate Kidney Tonic, Ultimate Antioxidant Black Chicken Soup!
Here is what you need:
1 Whole Black Chicken- called Silky Chicken or Silkie Chicken (found at Asian grocery stores for sure)
1.5-2cups Black Beans - Huge amount of protien, good for kidneys
Kombu Seaweed - minerals and alkaline
Rice noodles or Bean Threads - wheat free noodles, clears body heat
Tamari (premium soy sauce) - adds fermented food to diet
1 can Vegetable Stock - vegetables
1/8 cup olive oil
4 tbl minced garlic
Sea Salt
Pepper
Large Crockpot

Herbs:
30g He Shou Wu- Kidney and blood builder
30g Shu Di Huang - Rehmannia Prepared - Kidney and blood builder
20g Gou Qi Zi - Goji berries - antioxidant, blood builder
20g Huang Qi - Astragalus (this is not a normal ingredient, but since it is approaching fall time, I wanted to add this for Immunity boosting properties)
10g Shan Zha - Hawthorn Berry - helps the properties of the soup move through normally
10g Chen Pi - Citrus Peel - allows all the building properties not cause constipation.

I am going to show you the long way to make this. I prefer the taste of soups that sit and simmer in crockpots for the 4-6 hour time frame. I will list some short-cuts at the end.

First thing is first. You MUST soak your beans over night. Place the beans in the crockpot container and cover with water well over the height of the beans. Add about 1oz of kombu seaweed. This removes all of the bad things from the beans and allows them to soak up all the goodness from the seaweed. By the next day your beans are ready and the seaweed wont taste like seaweed anymore!

The next morning empty the water from the beans and briefly wash them and add them back to the pot and cover with water again (keep the seaweed too!). Put this on high and let that go for an hour, while you let the chicken sit out. This is the time to decide how daring you can be :).

About the chicken-

The Black (Silky Silkie) Chicken is a bird that is TOTALLY BLACK! although its feathers are bright white! This chicken is incredibly good for your kidneys and blood. The meat has a bit more darker look to it, but taste BETTER than chicken. The chicken will probably come from somewhere like New Zealand. This means you are not only getting a better chicken, but the chicken was raised naturally! No antibiotics and other crap from regular chicken!
Silky Black Chicken is very high in antioxidants and carnosine. This shows bio-medically that this chicken is not only better than regular chicken but supports strong muscles, rich blood, and anti-oxidants. Again this is not new to cultures like the Chinese or Japanese, but we can see now how the ‘black’ food group can really help us out!
The chicken is going to come with the head, neck and legs/feet attached. You need to figure out what you want to keep. If you don’t like any of it I would recommend that you cook the whole chicken and when we get to the part to cut the bird up remove them then. The head can definitely be tossed but the feet are really tasty and add more bone and ligament for the soup to absorb.

Now that its been an hour, turn the crockpot to low. Add the whole chicken in there and more water to almost cover. Let this now sit for 3hours.

Now, remove the chicken and put it on a cutting board. It will need to cool for a couple minutes (try not to loose any liquid from inside the bird).
Remove the seaweed from the pot and place it in a strainer.
Heat up a wok and place your olive oil in. Heat the oil and add all the garlic. Once you start to smell the strong aroma add the seaweed. Crisp the seaweed a little bit (5-7 min) and add the seaweed AND all of the oil and garlic to the crockpot.
Cut the chicken up into 2 thighs, 2 legs, 2 feet, 2 breasts, 2 wings, 1 neck. Remove what you feel like removing and add everything back to the crockpot.
Add all the herbs now. The Goji berries can be placed directly into the pot, but the other herbs should be added in a way that they can be removed at the end. The Goji Berries will stay in the soup!
Add the vegetable stock and recover to sit for another hour. The vegetable stock is used for flavoring as we aren’t using a vegetables.

After the hour has passed your an hour away from it being done! At this point add about 1/8 cup of Tamari, and some salt and pepper. Your going to have to keep tasting and play with the salt and pepper to your tasting. Now your going to add the noodles. I added 2 of the 3 bundles that came in the package. The noodles will pick up the color and flavor of the soup and in the end, they will tune black too :). Let that all marinate for an hour.

Now your all done! Remove the herbs and turn the crockpot off. The soup is going to be 1million degrees so leave the lid off and let cool. Dish up the soup making sure to get some chicken, plenty of broth, beans and noodles in your bowl! Be careful there are still bones in the soup!

If your impatient and don’t see appreciate the taste of a beautifully simmered soup here is what you can do. After you soak the beans make 1 large pot of boiling water and a smaller pot of boiling water. Boil the beans in the water for about 30-45 minutes until tender. Parboil the chicken for about 10 minutes. Cut the chicken and add both together using the bean water in a crockpot. Add everything else talked about and simmer for an hour. You should be ready to go.

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Due to the recent comments made of a fellow webmaster at Doc1vitamins who sell vitamin supplements, I decided to talk about making sure your body has the vitamins and minerals that it needs. I admired that Doc wrote a blog stating a fact that if you aren’t deficient in vitamins in your body taking them isn’t going to do much for you. This is why I don’t really condone a multi vitamin as you would be better off testing your body for what your missing and work on helping your body assimilate what it needs. Should you be deficient in Vitamins in your body, change your diet and supplement when needed. What seems to be the blatant total overlook in developed countries is that our soil is quite deficient in minerals. So unless you grow your own food, you are missing out on minerals that are very important to bodily functions like metabolism, something everyone wants seeing how 33 million was spent on weight loss pills in the US. In reality, there should be just a great a concern to analyze your mineral content as vitamins. You should make sure you get your Minerals, just as you do with Vitamins. Well, here is a way to take in an easily assimilated mineral content of Iron, Calcium, Silicon, Magnesium, Potassium, Sulfur, Iodine, Zinc, and trace minerals. Here is what you need:
14g of each of the following herbs-
Parsley Root
Yellow Dock
Nettles
Irish Moss
Horsetail
Comfrey Root
Watercress
Kelp
Add all these herbs to a quart of water and simmer for 45 minutes. Strain liquid in a bowl and add another quart of water to the herbs and simmer for 10 minutes. Strain the liquid in the bowl with the other liquid, discard the herbs and throw all the water back on the heat simmer down for another 45 minutes and you should end up with say 3/4 of a quart or so now. If you want to get the full benefits of this and include the iron you have to add in Blackstrap Molasses. Just double the liquid of Blackstrap Molasses not going over 8oz. The molasses will also preserve what you have just made and will now keep for a couple months in the fridge! Take a tablespoon 3 times a day and that’s it!

Okay, so now your all full of minerals and have officially tasted some pretty nasty stuff, Sean how can we just keep up on our minerals? Well, you didn’t really ask that question because you love my blog and read the last post about sea salt. The SEA is where the minerals are! Seaweeds become tasteless and leave all of their minerals behind when slow cooked in something. I recommend Wakame, but Kombu is another good choice and is a better detox, but adds a touch of slippery texture to your food. Take a pinch of your favorite seaweed and add to your broth, soup, crockpot, chili, or anything your slow cooking. I recommend a small pinch per serving your making. Wakame can also be found in miso soup, a broth that is taken before meals to make sure you take in your minerals and warm up your digestive fires.

Note 1: Kelp is a secret weapon of mine for weight loss. Kelp adds delicious minerals to foods and can be taken often in capsules too.
Note 2: I would be more than happy to pack up and sell anyone a pack of mineral herbs to be made exactly as this recipe! The total is 4oz of herbs, you would need to supply the molasses. Email me at sean@blogofherbs.com if you would like to order some packs of these mineral herbs.

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