While traditional chicken soup often relies on added water or stock, Chef John’s No‑Water Chicken Soup showcases a modern American comfort‑food twist that emphasizes extracting broth solely from vegetables and the chicken itself, reflecting a trend toward cleaner, more ingredient‑focused cooking.

Classic American chicken soup usually adds chicken broth or water, includes noodles or rice, and may feature herbs like thyme. The No‑Water version omits added liquid, uses Asian aromatics such as ginger, soy sauce, and sambal, and relies on a whole bird for depth, blending Southern comfort with Asian fusion flavors.

It is typically served hot in deep bowls, with generous portions of broth, vegetables, and shredded chicken. Optional garnishes like rice vinegar, soy sauce, sambal, and sliced green onions add a personalized touch, as demonstrated by Chef John and his wife Michelle.

Chicken soup is a go‑to comfort dish for cold weather, family gatherings, and recovery from illness. Chef John’s No‑Water version is especially popular for holiday meals or when impressing guests with a hearty, health‑focused soup.

Traditional ingredients include a whole chicken, napa cabbage, carrots, celery, onion, leek, ginger, and apple. Acceptable substitutes are green cabbage for napa, parsnip for carrot, or a mix of mushrooms. Soy sauce and sambal are optional for garnish and can be swapped with tamari or sriracha.

Pairs nicely with crusty sourdough bread, a simple Asian cucumber salad, or a side of fried rice. For a full meal, serve alongside steamed dumplings or a light quinoa pilaf.

Common errors include adding water (defeating the concept), lifting the lid too often which releases steam, under‑seasoning the vegetables, and not pressing the veggies down to trap moisture. Also, failing to check the chicken’s internal temperature can lead to undercooked meat.

A whole chicken releases collagen and gelatin from bones and skin, creating a richer, silkier broth without any added water. Pieces would produce less gelatin and a thinner broth.

Yes, the soup can be made a day ahead. Cool it quickly, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stove, adding a splash of water if the broth has reduced too much.

The vegetables should be soft, releasing most of their moisture, and the pot should be filled with a clear, amber‑colored liquid. The mixture should look like a thick, steaming bed ready to cradle the whole bird.

The chicken should be fully cooked (165°F/74°C) and easily pull away from the bone. The broth should be abundant, clear, and flavorful, and the vegetables should be tender but not mushy.

The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that blend classic techniques with creative twists, covering a wide range of cuisines and comfort‑food favorites.

Food Wishes focuses on clear, step‑by‑step narration with Chef John’s signature witty commentary, often emphasizing simple ingredient swaps and techniques that make classic dishes more flavorful without complicated equipment, setting it apart from more formal or highly production‑heavy channels.

Food Wishes features popular Asian‑inspired dishes such as Chicken Teriyaki, Beef Bulgogi, Pad Thai, and various ramen and stir‑fry recipes, all presented with Chef John’s easy‑to‑follow style.