I Made Chicken Vegetable Soup With NO Water or Broth!

Ingredients

• 1 whole Whole Chicken (about 4‑5 lb, cleaned and patted dry)
• 0.5 head Cabbage (medium head, half sliced into medium pieces)
• 3 pieces Carrots (medium, cut into chunky pieces)
• 1 piece Apple (Granny Smith, cored and cut into bite‑size pieces)
• 2 pieces Tomatoes (medium, chopped roughly, keep chunky)
• 0.5 piece Yellow Onion (roughly chopped)
• 1 inch Fresh Ginger (peeled and sliced thinly)
• 0.25 cup Raisins (adds subtle sweetness)
• 1 tsp Himalayan Pink Salt (to taste, added after cooking)
• 0.5 tsp Black Pepper (freshly ground, to taste)
• 0.5 cup Sour Cream (for serving as garnish)
• 2 stalks Green Onion (snipped for garnish)

Instructions

1. Prep the Vegetables

   Slice half of the cabbage into medium pieces, cut the carrots into chunks, core and cube the apple, roughly chop the tomatoes, half the yellow onion, and slice a small piece of ginger.

   Time: PT15M

2. Build the Bed in the Pot

   Place the sliced cabbage at the bottom of the pot to form a bed, then add the carrots, apple pieces, tomatoes, onion, ginger, and raisins around the edges.

   Time: PT10M

3. Add the Chicken and Cover

   Set the whole chicken on top of the vegetable bed, then cover the bird with a sheet of thin aluminum foil and place the pot lid on top, pressing down gently.

   Time: PT5M

4. Bring to a Simmer

   Place the pot over medium heat and bring the liquid released by the vegetables to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

5. Slow Simmer

   Reduce the heat to low and let the chicken braise for 2 hours, uncovered, allowing the flavors to meld and the meat to become fall‑off‑the‑bone tender.

   Time: PT2H

   Temperature: Low simmer (around 180°F / 82°C)

6. Rest the Dish

   Turn off the heat and let the pot sit, covered, for 15 minutes so the juices redistribute.

   Time: PT15M

7. Season and Garnish

   Remove the foil, sprinkle Himalayan pink salt and black pepper over the chicken, then add a dollop of sour cream and snipped green onion on each serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

25 g

Fat

15 g

Fiber

4 g