No Water Chicken Soup! Can You Really Make Chicken Soup Without Water?
No Water Chicken Soup! Can You Really Make Chicken Soup Without Water? is a medium American Fusion recipe that serves 8. 375 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 30 min | Cook: 1 hr 55 min | Total: 2 hrs 45 min
Cost: $20.16 total, $2.52 per serving
Ingredients
- 1 whole Whole Chicken (about 5 lbs (2.3 kg), cleaned and patted dry)
- 2 Tbsp Olive Oil (extra‑virgin preferred)
- 1 large Yellow Onion (diced)
- 1 large Leek (white and light green parts only, sliced)
- 1/2 head Napa Cabbage (shredded; green cabbage or savoy works too)
- 1 cup Escarole (chopped; optional but adds extra broth)
- 2 medium Carrot (peeled and diced)
- 2 stalks Celery (diced)
- 1 cup White Button Mushrooms (sliced; high water content)
- 1 medium Apple (peeled and diced; adds sweetness and moisture)
- 2 Tbsp Fresh Ginger Root (thinly sliced; divided (some for broth, some for garnish))
- 2 tsp Salt (divided for seasoning vegetables and chicken)
- 1/2 tsp Cayenne Pepper (adds gentle heat)
- 1 Tbsp Rice Vinegar (optional garnish, added at serving)
- 1 Tbsp Soy Sauce (optional garnish, add to bowl before eating)
- 1 tsp Sambal Chili Sauce (optional garnish for heat)
- 2 stalks Green Onion (thinly sliced, for garnish)
Instructions
Prep All Vegetables
Dice the yellow onion, slice the leek (white and light‑green parts only), shred the napa cabbage, chop the escarole, dice the carrots and celery, slice the mushrooms, peel and dice the apple, and thinly slice the ginger root.
Time: PT15M
Sauté Onion and Leek
Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the diced onion, sliced leek, and 1 tsp salt. Stir until the mixture softens and begins to steam, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Steam Initial Aromatics
Cover the pot tightly and let the vegetables steam for 10 minutes. This creates a moist base before the rest of the veggies are added.
Time: PT10M
Add Remaining Vegetables
Uncover, add carrots, celery, mushrooms, diced apple, shredded cabbage, and escarole. Press the mixture down with a spoon or your hand so it packs tightly, then cover again and cook for another 10 minutes, or until the veggies have softened and released moisture.
Time: PT10M
Introduce the Whole Chicken
Remove the lid, make a small well in the center of the vegetables, and place the whole chicken inside. Sprinkle the remaining 1 tsp salt and 1/2 tsp cayenne over the chicken, then lay the remaining sliced ginger on top.
Time: PT5M
Simmer Gently
Cover the pot, reduce the heat to low, and let the soup simmer untouched for 1 hour 45 minutes (or 1 hour for a smaller bird) until the chicken is fully cooked and the vegetables have collapsed, creating a rich broth.
Time: PT1H45M
Temperature: low
Finish and Serve
Remove the chicken, carve or pull off meat, and discard any bones. Taste the broth and adjust salt if needed. For each serving, ladle broth and vegetables into a bowl, add meat, then optionally stir in a splash of rice vinegar, soy sauce, a dab of sambal chili sauce, and garnish with sliced green onions.
Time: PT5M
Nutrition Facts
- Calories
- 375
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten‑Free (use tamari if soy sauce contains gluten), Dairy‑Free, Nut‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Whole Chicken: spatchcocked chicken, bone‑in chicken pieces
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Yellow Onion: white onion, shallot
- Instead of Leek: extra green onions, shallots
- Instead of Napa Cabbage: green cabbage, savoy cabbage
- Instead of Escarole: chicory, kale
- Instead of Carrot: parsnip, sweet potato
- Instead of Celery: celeriac, fennel
- Instead of White Button Mushrooms: cremini mushrooms, shiitake mushrooms
- Instead of Apple: pear, peeled peach
- Instead of Fresh Ginger Root: ground ginger, galangal
- Instead of Salt: kosher salt, sea salt
- Instead of Cayenne Pepper: red pepper flakes, chipotle powder
- Instead of Rice Vinegar: apple cider vinegar, white wine vinegar
- Instead of Soy Sauce: tamari (gluten‑free), coconut aminos
- Instead of Sambal Chili Sauce: sriracha, chili garlic sauce
- Instead of Green Onion: chives, scallions
Equipment Needed
- Dutch Oven
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Tongs
- Measuring Spoons (optional)
- Ladle (optional)
- Serving Bowls
Critical Steps — Do Not Skip
- Pressing down the vegetables after each addition to trap moisture.
- Keeping the lid on during the initial steam phases to retain condensation.
- Ensuring the whole chicken reaches an internal temperature of 165°F (74°C).
- Avoid stirring during the long low simmer to develop a clear, flavorful broth.
Chef Tips from the Video
- Using a whole chicken extracts maximum flavor and gelatin, creating a naturally rich broth without added water.
- Pressing the vegetables down creates a sealed environment that traps steam, essentially “making water” from the veggies themselves.
- For extra depth, roast the chicken briefly at 425°F for 15 minutes before adding it to the pot.
Troubleshooting
Broth is too thin.
Add more cabbage, mushrooms, or a second apple and continue simmering uncovered for 10‑15 minutes to concentrate flavors.
Soup is too salty.
Add a splash of water or unsalted broth and let it simmer a few minutes; adjust seasoning gradually.
Chicken is not fully cooked after the stated time.
Continue simmering on low heat, checking internal temperature every 10 minutes until it reaches 165°F.
Vegetables are still firm.
Uncover the pot and simmer an additional 5‑10 minutes; the steam will finish softening them.
Storage
Refrigerator: Store broth and meat in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size containers for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The broth can be made a day ahead; refrigerate and reheat gently before serving.
- Carve the chicken after cooking, then store meat and broth separately for easier reheating.
Frequently Asked Questions
What is the cultural significance and history of No-Water Chicken Soup in American comfort food cuisine?
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.
What are the traditional regional variations of chicken soup in American cuisine compared to this No‑Water version?
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.
How is No‑Water Chicken Soup traditionally served in the United States?
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.
What occasions or celebrations is No‑Water Chicken Soup traditionally associated with in American culture?
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.
What authentic traditional ingredients are used in No‑Water Chicken Soup versus acceptable substitutes?
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.
What other American or Asian dishes pair well with No‑Water Chicken Soup?
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.
What are the most common mistakes to avoid when making No‑Water Chicken Soup?
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.
Why does this No‑Water Chicken Soup recipe use a whole chicken instead of pieces?
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.
Can I make No‑Water Chicken Soup ahead of time and how should I store it?
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.
What texture and appearance should I look for when the vegetables have collapsed enough to add the chicken?
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.
How do I know when the No‑Water Chicken Soup is done cooking?
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.
What does the YouTube channel Food Wishes specialize in?
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.
How does the YouTube channel Food Wishes' approach to American comfort food differ from other cooking channels?
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.
What other Asian‑inspired recipes is the YouTube channel Food Wishes known for?
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.
Last updated: August 20, 2026
