6 ingredient No Water Chicken Soup

Ingredients

• 3 lb Whole Chicken (about 3 pounds, cleaned, giblets removed)
• 2 oz Fresh Ginger (giant thumb‑sized piece, sliced thin; half for soup, half for sauce)
• 2 pieces Small Onion (thinly sliced)
• 1 piece Carrot (peeled and sliced thin)
• 1 piece Sweet Apple (any sweet variety, not Granny Smith)
• 6 leaves Nappa Cabbage (cut into ~1‑inch sections)
• 1 tsp Kosher Salt (helps draw moisture from chicken)
• 3 stalks Green Onion (chopped for dipping sauce)
• 5 tbsp Hot Oil (neutral oil, heated until shimmering)
• 0.5 tsp Salt (regular table salt for sauce)

Instructions

1. Prepare Vegetables

   Slice the ginger thinly, slice the onions thin, peel and slice the carrot, core and slice the apple, and cut the nappa cabbage leaves into 1‑inch sections.

   Time: PT10M

2. Assemble Soup in Pot

   Place the sliced vegetables in the stockpot, add the whole chicken, top with the remaining ginger slices, and season with kosher salt.

   Time: PT5M

3. Initial Low Simmer

   Cover the pot with the tight‑fitting lid, set the burner to low heat, and let the soup cook undisturbed for 90 minutes.

   Time: PT1H30M

   Temperature: low

4. Adjust Heat and Finish Cooking

   Increase the burner to medium‑low and continue cooking until the vegetables have released enough liquid and the chicken is tender, about 30 more minutes.

   Time: PT30M

   Temperature: medium-low

5. Rest the Chicken

   Turn off the heat, remove the chicken and let it rest for a few minutes before carving.

   Time: PT5M

6. Make Ginger‑Scallion Dipping Sauce

   Grate the reserved ginger, finely chop the green onions, combine in a bowl, heat the oil until shimmering, pour the hot oil over the ginger and onions, add salt, and stir.

   Time: PT5M

7. Serve

   Ladle broth into bowls, add chicken pieces, and serve the ginger‑scallion dipping sauce on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

10g

Fiber

3g