Discover an incredibly flavorful way to make chicken soup without adding a single drop of water. This No-Water Chicken Soup gets all of its rich broth from the natural moisture released by a whole chicken and an abundance of fresh vegetables.
Slowly cooked in a tightly covered Dutch oven, the ingredients create a deeply savory, aromatic broth packed with tender chicken and hearty vegetables.
A bright, spicy dipping sauce adds an extra layer of flavor, making this comforting soup both nourishing and wonderfully unique.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
Ingredients
For the Chicken Soup
- 1 tablespoon olive oil
- 1 large yellow onion, diced, or 2 small onions
- 1 leek, diced
- 2 teaspoons kosher salt, plus more for seasoning the chicken
- 1 carrot, diced
- 2 celery ribs, diced
- 8 button mushrooms, sliced
- 1 large apple, peeled and diced
- 1 head green cabbage, cored and roughly chopped
- 1 head escarole, roughly chopped
- 1 raw whole chicken, 4 to 5 pounds
- Cayenne pepper, to taste
- 6 thin slices fresh ginger root
Optional Dipping Sauce
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced green onion
- 1 tablespoon sambal chili sauce
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
How to Make No-Water Chicken Soup
1. Sweat the Onion and Leek
Place a heavy Dutch oven with a tight-fitting lid over medium-high heat. Add the olive oil, diced onion, leek, and kosher salt. Stir everything together, then cover the pot tightly.
Cook for about 10 minutes without disturbing the vegetables. When you remove the lid, allow any condensation collected underneath to drip back into the pot.
2. Add the Vegetables
Add the carrot, celery, mushrooms, apple, cabbage, and escarole. Gently press the vegetables down to make room for everything in the pot.
Cover again and cook for another 10 minutes. The vegetables will begin releasing their natural moisture as they soften.
3. Add the Whole Chicken
Remove the lid and let the accumulated condensation fall back into the pot. Stir the softened vegetables, then make a space in the center.
Place the raw whole chicken directly into the middle of the vegetables. Season the chicken generously with additional salt and cayenne pepper. Arrange the fresh ginger slices over the top.
4. Cook Slowly
Cover the Dutch oven tightly and reduce the heat to maintain a gentle simmer. Cook for approximately 1 hour and 30 minutes without lifting the lid.
Cooking time can vary depending on the size of the chicken. Use an instant-read thermometer to check the thickest part of the meat. The chicken is ready when it reaches 165°F (74°C).
5. Shred and Serve
Taste the broth and add more salt if necessary. Use tongs to pull tender pieces of chicken directly from the bird, or transfer the chicken to bowls and shred it there.
Ladle the rich vegetable broth and softened vegetables over the chicken. Serve the soup hot with the optional dipping sauce on the side, or stir some of the sauce directly into each bowl for an extra punch of spicy, tangy flavor.
Expert Tips for the Best No-Water Chicken Soup
Keep the Pot Tightly Covered
The sealed Dutch oven is essential because the soup relies on moisture naturally released from the chicken and vegetables. Avoid removing the lid during the extended cooking period.
Use Raw Chicken
A raw whole chicken is important for this recipe. Roasted, rotisserie, or otherwise precooked chicken has already lost much of its moisture and will not produce the same amount of broth.
Choose a Larger Bird
A 4- to 5-pound chicken works especially well, providing plenty of tender meat while contributing substantial flavor and moisture to the broth.
Let Condensation Return to the Pot
Whenever you remove the lid during the early stages, allow the collected steam to drip back into the Dutch oven to preserve as much moisture as possible.
Check Temperature, Not Just Time
Chicken size can vary, so use an instant-read thermometer rather than relying solely on the cooking time.
Nutrition Information
Per serving:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 482 | — |
| Total Fat | 22g | 28% |
| Saturated Fat | 6g | 29% |
| Cholesterol | 113mg | 38% |
| Sodium | 575mg | 25% |
| Total Carbohydrates | 35g | 13% |
| Dietary Fiber | 9g | 32% |
| Total Sugars | 14g | — |
| Protein | 38g | 77% |
| Vitamin C | 89mg | 99% |
| Calcium | 179mg | 14% |
| Iron | 4mg | 20% |
| Potassium | 1,251mg | 27% |
Percent Daily Values are based on a 2,000-calorie diet. Actual nutritional values may vary depending on the ingredients and portion sizes used.
