Black Folks Soul Food Chicken Yock Recipe (Yock-A-Mein)
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If chicken noodle soup is the universal hug in a bowl, then chicken yock is its Southern soulful cousin with a little more attitude and a whole lot more flavor! Born from the kitchens of Black communities in Virginia and Louisiana, this noodle dish is a cultural mashup, equal parts savory broth, tender chicken, slippery spaghetti noodles, and that unmistakable kick of seasoning that says, “somebody’s grandma or auntie made this!”
Because this isn’t your average chicken noodle soup. This is soul food yock, bold, brothy, a little salty, a little spicy, and straight-up addictive. The kind of meal that brings folks together, keeps the pot simmering, and makes you go back for seconds (and thirds) without shame.
What is chicken yock (yock-a-mein)?
You may know this dish by one of its many names: New Orleans Old Sober, yaka mein, yak, yok, or simply Chinese yock. Or maybe you’ve heard the nicknames passed down in Black communities over the years: low-rent lo mein or Seventh Ward mein in New Orleans. However you’ve heard it, one thing’s for sure… Yock has soul in every slurp!
Yock in a bowl is comfort. In Black culture, it’s more than a meal. It’s history, a memory, a gathering, and a survival story. A testament to flavor and resourcefulness, passed down through generations. It’s a culinary remix—part Chinese-American inspiration, part African-American innovation. Likely born from Chinese lo mein brought over by immigrants and adapted in Black kitchens using what was accessible and affordable.
Over time, yock became a regional favorite in Tidewater, Virginia, the area where I come from. Growing up, it wasn’t unusual to see handwritten signs taped to apartment doors or church bulletin boards taking orders for soul food chicken yock. It was the dish you grabbed on a Friday night, after a church service, or at a community fundraiser. One spoonful and you’ll understand it’s more than noodle soup.
What ingredients are in soul food chicken yock?
Yock is a bold fusion of soul food and Chinese-inspired comfort. A slurp-worthy, flavor-packed dish that hits like home every time! It’s traditionally made with boiled chicken, spaghetti noodles, a rich, seasoned broth, and a hard-boiled egg on top for that final, comforting touch.
Homemade yock leans on accessible pantry staples, making it both simple and satisfying. Spaghetti noodles are the go-to, but some cooks use lo mein or even packaged ramen in a pinch. The broth is where the magic happens, seasoned with garlic, chicken bouillon, Creole seasoning, Worcestershire sauce, salt, and black pepper to create a deep, soulful flavor that coats every strand of noodle.
How do you make chicken yock?
To make soul food chicken yock on the stovetop, start by building a rich, generously seasoned broth and letting the chicken cook low and slow until it’s fall-apart tender and the broth is golden and aromatic. This is the soul in the soup!
Meanwhile, boil spaghetti noodles separately until al dente, then drain and add them to the pot. The noodles serve as the vessel for the soulful flavors, and they’ll soak up the seasoned chicken broth!
Short on time? Skip the stovetop and make my Instant Pot chicken yock recipe HERE!
🎙 Listen to the recipe on The Soul Food Pod episode: Soul Food Chicken Yock Recipe (Yock-A-Mein)
Favorite toppings for chicken yock
No bowl of yock is complete without your choice of finishers: classic ketchup, savory soy sauce, or the Black folks’ go-to—a generous dash of hot sauce!
In Virginia’s Tidewater region, ketchup is the topping of choice, while in New Orleans, soy sauce takes the lead. But no matter where you’re from, hot sauce is the universal favorite in Black kitchens—a bold, no-region-necessary signature.
Equipment
- 2 Large pots one with a lid
- Colander to drain the spaghetti
- 1 small pot to boil the eggs
Ingredients
- 2 cups cooked chicken chicken breasts if you prefer white meat (what I used), or chicken thighs or legs if you like dark meat – chopped, pulled, or shredded
- 8 oz spaghetti noodles uncooked
- 1 cup water
- 4 cups chicken broth
- 1 cup onion diced
- 2 cloves garlic minced
- 2 teaspoons chicken bouillon
- 2 teaspoons Creole seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 hard-boiled eggs cut in half to garnish
- ¼ cup green onions optional, chopped to garnish
- soy sauce, hot sauce, or ketchup your choice of serving condiments
Instructions
- In a large pot over medium-high heat, combine the chicken, water, broth, onion, and garlic.
- Bring to a boil, then reduce the heat to medium-low and simmer for 30-40 minutes, or until the chicken is fall-off-the-bone tender and cooked through.
- With the broth still simmering on the stove, remove the chicken from the pot and let it cool before chopping or pulling the meat apart from the bones, then return the chopped or shredded chicken to the pot.
- Flavor the broth by adding the chicken bouillon, Creole seasoning, salt, pepper, and Worcestershire sauce, and stir.
- Cover and simmer for 15 minutes to let the flavors marry.
- Meanwhile, in a separate large pot, cook the spaghetti noodles as directed on the package, stirring occasionally to prevent them from clumping. You can add a drizzle of olive oil to help prevent the noodles from sticking.
- Once the spaghetti is done, remove the pot from the stove, turn off the stove, and drain the pasta in a colander.
- Add the spaghetti to the chicken broth and let it simmer, covered, for 10 minutes to absorb the flavorful broth. (This is the perfect time to boil the eggs if you don’t have hard-boiled eggs ready.)
- To serve chicken yock, ladle into bowls, making sure to get chicken, broth, and noodles. Top with a halved boiled egg and a drizzle of soy sauce, hot sauce, or ketchup if desired. Optionally, garnish with green onions for a fresh bite!
Video
Nutrition
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I made this for supper last night and it was SO GOOD. I’ve been sharing the link with everyone! Thanks for this!
Wow! I’m humbled by your kind words. Chicken yock is dear to my heart because it originated in my hometown. Thank you kindly for continuing to share this classic homegrown recipe.
This recipe is similar to our ‘Chicken Mami’, warm and hearty meal.
My mother used boiled ribs for hers and Nucky’s in Hampton sold special noodles just for this dish! Love it!
I love hearing everyone’s signature yock recipes. Thanks for sharing!
I just tried making this recipe in my Instant Pot, and wow, what a comforting dish for a cozy night! If you’re like me and always looking for a way to add a new twist, you’ll appreciate this quick yock noodles recipe I found. It suggests simple pantry ingredients and promises flavors that explode in under 30 mins—perfect for busy weeknights! Gotta love a dish that brings such warmth and history to the table.