I Made Chicken Vegetable Soup With NO Water or Broth
I Made Chicken Vegetable Soup With NO Water or Broth! is a easy American recipe that serves 5. 350 calories per serving. Recipe by Crafty Kitchen on YouTube.
Prep: 30 min | Cook: 2 hrs 15 min | Total: 3 hrs 5 min
Cost: $14.20 total, $2.84 per serving
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
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
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
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
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
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)
Rest the Dish
Turn off the heat and let the pot sit, covered, for 15 minutes so the juices redistribute.
Time: PT15M
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
Dietary info: Gluten-Free, Dairy-Free if sour cream omitted
Allergens: Dairy
Ingredient Substitutions
- Instead of Whole Chicken: Spatchcocked chicken, Turkey (smaller)
- Instead of Cabbage: Savoy cabbage, Napa cabbage
- Instead of Carrots: Parsnips, Turnips
- Instead of Apple: Pear, Fuji apple
- Instead of Tomatoes: Canned diced tomatoes, Roma tomatoes
- Instead of Yellow Onion: White onion, Sweet onion
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Raisins: Dried cranberries, Currants
- Instead of Himalayan Pink Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper
- Instead of Sour Cream: Greek yogurt, Creme fraiche
- Instead of Green Onion: Chives, Fresh parsley
Equipment Needed
- Large Pot or Dutch Oven
- Aluminum Foil
- Cutting Board
- Chef's Knife
- Tongs
- Measuring Cups
- Serving Bowl
Critical Steps — Do Not Skip
- Covering the chicken tightly with aluminum foil to trap steam.
- Maintaining a low, gentle simmer for the full 2‑hour braise.
- Checking that the chicken is fork‑tender before serving.
Chef Tips from the Video
- Use a bone‑in, skin‑on chicken for maximum flavor; the skin will soften but not crisp.
- Add a sprig of fresh thyme or a bay leaf for an extra aromatic layer.
- For a richer broth, brown the chicken briefly on high heat before adding the vegetables.
Troubleshooting
Chicken is not tender after 2 hours.
Continue simmering in 15‑minute increments, checking for fork‑tenderness each time.
Broth is too watery.
Remove the lid for the last 20‑30 minutes to allow excess liquid to evaporate, or blend a small portion of the vegetables and stir back in to thicken.
Dish is too salty.
Add a splash of water or unsalted broth and balance with a little extra sour cream.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop all vegetables a day ahead and store them in a sealed container in the fridge.
- The braised chicken reheats well; reheat gently on the stove over low heat.
Frequently Asked Questions
What is the cultural significance and history of braised whole chicken with cabbage, carrots, apple & raisins in American comfort cuisine?
This dish is a modern American comfort‑food interpretation that combines classic braising techniques with sweet‑savory ingredients like apple and raisins, reminiscent of colonial-era one‑pot meals that stretched limited resources into hearty family feasts.
What traditional regional variations of braised chicken with fruit and cabbage exist in United States cuisine?
In the Midwest, braised chicken is often paired with apples and cabbage, while Southern versions may add sweet potatoes or corn. Some New England families incorporate maple syrup or dried cranberries instead of raisins.
How is braised whole chicken with cabbage, carrots, apple & raisins traditionally served in American households?
It is typically served family‑style directly from the pot, with the broth ladled over the chicken and vegetables. A dollop of sour cream or a sprinkle of fresh herbs is added at the table for extra richness.
What occasions or celebrations is braised whole chicken with cabbage, carrots, apple & raisins traditionally associated with in American culture?
Because it is a one‑pot, crowd‑pleasing dish, it is popular for Sunday family dinners, holiday gatherings such as Thanksgiving leftovers, and casual pot‑luck events.
How does braised whole chicken with cabbage, carrots, apple & raisins fit into the broader American comfort food tradition?
It embodies the American comfort‑food ethos of using simple, affordable ingredients, slow cooking to develop deep flavor, and serving a complete meal in a single vessel that feeds a family.
What are the authentic traditional ingredients for braised whole chicken with cabbage, carrots, apple & raisins versus acceptable substitutes?
Traditional ingredients include a whole bone‑in chicken, green cabbage, carrots, a tart apple (Granny Smith), fresh tomatoes, yellow onion, ginger, raisins, and salt. Substitutes can be savoy cabbage, parsnips for carrots, pears for apple, dried cranberries for raisins, and ground ginger if fresh is unavailable.
What other American dishes pair well with braised whole chicken with cabbage, carrots, apple & raisins?
Serve it alongside buttery mashed potatoes, crusty sour‑dough bread, or a simple green salad. A side of cornbread or a warm grain such as wild rice also complements the sweet‑savory flavors.
What makes braised whole chicken with cabbage, carrots, apple & raisins special or unique in American cuisine?
The combination of sweet apple and raisins with savory braised chicken creates a balanced flavor profile that is both nostalgic and unexpected, highlighting the American tradition of blending fruit with savory dishes.
What are the most common mistakes to avoid when making braised whole chicken with cabbage, carrots, apple & raisins?
Common errors include boiling the pot instead of simmering, which makes the chicken tough, and not covering the chicken tightly with foil, which lets steam escape and results in dry meat. Also, over‑seasoning before the final taste check can make the broth too salty.
Can I make braised whole chicken with cabbage, carrots, apple & raisins ahead of time and how should I store it?
Yes, the dish improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
What does the YouTube channel Crafty Kitchen specialize in?
The YouTube channel Crafty Kitchen focuses on easy, budget‑friendly home cooking tutorials that emphasize wholesome ingredients, one‑pot meals, and practical tips for everyday cooks.
Last updated: September 6, 2026
