Nourilo

Soups

Silkie Chicken, Dried Conch, Chinese Yam, and Wolfberry Soup

traditionally associated with nourishing yin, supporting the spleen and kidneys, and easing fatigue, dry mouth, and poor sleep during pregnancy

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
2 hr
Total
2 hr 20 min
Makes
1.2 L
Digestive WellnessWomen's WellnessChildren's WellnessKidney & Urinary WellnessSleep & CalmEnergy & VitalityOral & Throat ComfortEveryday Balance
Silkie Chicken, Dried Conch, Chinese Yam, and Wolfberry Soup

Why people make this soup

During pregnancy, the body’s demand for nourishment rises substantially — and in traditional Chinese food therapy, the guidance is to avoid hot, warming tonics and instead focus on foods that are cool-moistening and yin-nourishing. Rich warming herbs like ginseng and velvet antler are left for the postnatal period; pregnancy calls for gentler nourishment. Nourilo’s Silkie Chicken and Dried Conch Soup is built on exactly that principle. Silkie chicken (also called black-bone chicken) is a lean, deeply nourishing bird prized for centuries in Chinese food culture for its ability to supplement qi and blood without excessive heating. Dried conch adds mineral richness and a traditional association with yin nourishment. Together with fresh Chinese yam and wolfberries, this soup supports the energy, eye health, and restful sleep that can become strained during pregnancy.

It is a beautiful soup — golden-coloured, fragrant, and genuinely delicious — that the whole family can enjoy, not just the expectant mother.

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Frequently asked questions

Who is this soup traditionally made for?

This soup is traditionally used during pregnancy to support women whose bodies have a heightened demand for nourishment. The whole family can enjoy it, not just the expectant mother, and it is also noted as suitable for people with diabetes.

What roles do silkie chicken and dried conch traditionally play in this soup?

Silkie chicken, also called black-bone chicken, is prized in Chinese food culture for its traditional association with supplementing qi and blood without excessive heating. Dried conch adds mineral richness and is traditionally associated with yin nourishment.

Why are hot, warming tonics like ginseng avoided during pregnancy in this tradition?

According to traditional Chinese food therapy, pregnancy calls for cool-moistening and yin-nourishing foods rather than hot, warming tonics. Rich warming herbs such as ginseng and velvet antler are traditionally left for the postnatal period.

How long does this soup take to make, and how much does it yield?

The soup requires about 20 minutes of preparation and 2 hours of simmering, for a total time of approximately 2 hours and 20 minutes. Starting from 2.4 L of water, it reduces to approximately 1.2 L of finished broth.

Are there any special tips for serving this soup to young children?

Young children's servings should have the chicken skin removed, as chicken skin contains hormones and is considered too fatty for small children. The soup is otherwise noted as suitable for all the family.

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