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Chicken and Black Soy Bean Soup

This is a variation of my chicken and red bean soup, but using black soy bean instead of red bean. I am not a nutritionist, but soy bean has a higher fat and protein content compared to red bean, while red bean has a higher carbohydrate and fiber content compared to soy bean, so there you go :) I love both version of this soup, and I honestly think they are both as delicious and as healthy anyway, so I kinda just rotate between using red bean and black soy bean. ♥

Chicken and Black Soy Bean Soup
Chicken and Black Soy Bean Soup

Chicken and Black Soy Bean Soup

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 2 hours

Total Time: 2 hours 30 mins

Serves: 4

Print Recipe


  • 1 free range chicken, cut into 8 pieces
  • 100 gram dry black soy bean, soaked in cold water overnight and drained
  • 2 tomatoes, cut each into halves
  • 2 medium (or 1 big) carrot, peeled and cut into slices
  • 4 cups water
  • 2 teaspoon salt, or to taste
  • 1 teaspoon sugar, or to taste


  1. Place all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chicken is tender and fully cooked and the bean is soft to your likeness. Adjust salt and sugar as needed.
  2. Remove from heat and serve warm.
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  • Adina Adina says:

    Hi Anita, This soup was amazing, my children really loved it and wish me to cook this again soon. I used normal soy beans to make it, I've never even seen black soy beans until now (didn't know they existed). I partially cooked the soy beans in the pressure cooker previously because I was afraid they will remain tough if I cook them directly in the soup. I then used the bean liquid to continue cooking the soup. It truly was amazing, I cannot imagine anyone not liking this soup.

    • Anita Anita says:

      Hi Adina, thank you for the feedback. It always feels great when our family loves what we cook :) Black soy beans can be hard to get, but typically Asian stores should carry them.

  • JY JY says:

    Hi Anita, do we need to blanch the chicken first?

    • Anita Anita says:

      JY, you don't have to, but if you want a really clear soup, you can blanch the chicken for about 5 minutes in a pot of boiling water. Usually you should already see scums floating in the water. Just drain and wash the chicken, then continue following the recipe from step 1.

  • Kitty Pentecost Kitty Pentecost says:

    I purchase black soy beans dry in 25 pound bags from Eden foods. I like this recipe but I am not sure I understand what is the starting point of the actual bean. Is it a cooked bean? A dried bean presoaked. A dry bean scooped out of the canister? Thanks for posting this recipe. I can't wait to try it.

    • Anita Anita says:

      Hi Kitty, sorry for the confusion. I use dry beans, soaked in cold water overnight and drained the next day. I hope you will love this simple soup. :)

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