6 ingredient No Water Chicken Soup
6 ingredient No Water Chicken Soup is a easy Chinese recipe that serves 4. 250 calories per serving. Recipe by Flo Lum on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $13.86 total, $3.47 per serving
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
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
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
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
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
Rest the Chicken
Turn off the heat, remove the chicken and let it rest for a few minutes before carving.
Time: PT5M
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
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
Dietary info: Gluten-Free, Dairy-Free, Paleo, Whole30
Allergens: Chicken
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs, Chicken legs
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Small Onion: 1 large onion
- Instead of Carrot: Parsnip
- Instead of Sweet Apple: Pear
- Instead of Nappa Cabbage: Bok choy
- Instead of Kosher Salt: Sea salt
- Instead of Green Onion: Chives
- Instead of Hot Oil: Sesame oil (for flavor)
Equipment Needed
- Stockpot with Tight‑Fitting Lid
- Cutting Board
- Chef's Knife
- Grater
- Mixing Bowl
- Wooden Spoon
- Ladle
- Measuring Spoons
- Stove
Critical Steps — Do Not Skip
- Do not lift the lid during the initial 90 minutes
- Maintain low heat to avoid burning the bottom
- Slice vegetables thinly to release liquid quickly
- Grate ginger finely for the dipping sauce
- Heat oil before adding to the sauce to release aromatics
Chef Tips from the Video
- Use a sweet apple for natural sweetness without adding sugar.
- Thinly slice onions so they melt into the broth, creating a clearer soup.
- Add a handful of goji berries or Chinese red dates for extra health benefits if desired.
- Skim any foam that rises during the first 30 minutes for a clearer broth.
Troubleshooting
Soup is too dry
Add a splash of water or a few extra sliced vegetables and continue simmering uncovered.
Soup is too watery
Simmer uncovered for an additional 10‑15 minutes to reduce and concentrate the broth.
Chicken meat falls off the bone
Cook at slightly higher heat or extend the simmer time until the meat is tender but still holds together.
Ginger in the sauce is not fine enough
Use a microplane grater or blend the ginger briefly for a smoother texture.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in portion‑sized containers for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- The soup tastes even better after refrigeration; reheat gently on the stove
- The ginger‑scallion sauce can be prepared up to 2 days ahead and stored in the fridge
Frequently Asked Questions
What is the cultural significance and history of no-water chicken soup in Chinese cuisine?
Chicken soup has long been a comfort food in Chinese culture, traditionally simmered for hours to extract nutrients and flavor. The "no‑water" method relies on the natural juices of the chicken and vegetables, a technique often used in home kitchens to create a clear, nutrient‑dense broth.
What are the traditional regional variations of Chinese chicken soup in China?
Northern China favors hearty broth with root vegetables and often adds millet, while southern regions use lighter broths with herbs like goji berries and red dates. Some coastal areas incorporate seafood, but the core idea of simmering a whole chicken with aromatics remains consistent.
How is chicken soup traditionally served during Chinese New Year celebrations?
During Chinese New Year, a whole chicken is often served whole to symbolize unity and prosperity. The broth is ladled into bowls, and the chicken is carved at the table, allowing families to share the meat and soup together as a sign of togetherness.
What occasions or celebrations is chicken soup traditionally associated with in Chinese culture?
Chicken soup is commonly served when someone is ill, during recovery, or on cold winter days. It also appears at family gatherings, birthday celebrations, and especially during the Lunar New Year as a symbol of health and good fortune.
What authentic traditional ingredients are used in Chinese chicken soup versus acceptable substitutes?
Traditional ingredients include whole chicken, ginger, scallions, carrots, Chinese dates, goji berries, and napa cabbage. Acceptable substitutes are regular carrots for Asian carrots, sweet apples for a hint of fruit, and bok choy in place of napa cabbage.
What other Chinese dishes pair well with this chicken soup?
This soup pairs nicely with steamed rice, simple stir‑fried greens like bok choy, and light side dishes such as cucumber salad or pickled vegetables. A plate of dumplings or mantou (steamed buns) also complements the broth.
How has the practice of cooking chicken soup without added water evolved in modern Chinese home cooking?
Modern home cooks appreciate the no‑water method for its simplicity and health benefits, using fewer pots and retaining more nutrients. Social media has popularized the technique, encouraging variations with seasonal vegetables and quick‑cook methods while still honoring the traditional flavor base.
What are the most common mistakes to avoid when making no-water chicken soup?
Common mistakes include lifting the lid too early, which lets steam escape, cooking on too high heat that can scorch the bottom, and using overly thick vegetable cuts that delay liquid release. Keeping the heat low and the lid on ensures a clear, flavorful broth.
Why does this recipe use low heat and a tight‑fitting lid instead of adding water?
Low heat and a sealed lid trap the natural juices released by the chicken and vegetables, creating a broth without dilution. Adding water would thin the flavor, while the no‑water method concentrates the savory and sweet notes from the aromatics.
How do I know when the no-water chicken soup is done cooking?
The soup is done when the chicken is tender and reaches an internal temperature of 165°F (74°C), and the vegetables have softened while releasing enough liquid to form a clear broth. A gentle taste of the broth should reveal balanced savory and sweet flavors.
What does the YouTube channel Flo Lum specialize in?
The YouTube channel Flo Lum focuses on simple, wholesome home cooking that blends everyday ingredients with faith‑based inspiration. Flo often shares quick, budget‑friendly recipes that emphasize flavor, nutrition, and minimal kitchen fuss.
How does the YouTube channel Flo Lum's approach to Chinese cooking differ from other Chinese cooking channels?
Flo Lum emphasizes minimal equipment and short ingredient lists, often adapting traditional Chinese dishes into streamlined versions for busy home cooks. Unlike many channels that showcase elaborate techniques, Flo keeps the process straightforward while still honoring authentic flavors.
Last updated: August 31, 2026
