No Water Chicken Soup
A comforting chicken soup made entirely without adding water. Vegetables and a whole chicken gently simmer in a Dutch oven to draw out their natural juices, producing an exceptionally rich, concentrated broth and tender meat.
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🍳 Cooking Flow
Sauté onions and leeks with salt in olive oil. → Layer carrots, celery, mushrooms, apple, cabbage, and escarole into the Dutch oven. → Cover and cook for 10 minutes until the vegetables collapse. → Place the whole chicken on top, season with salt, cayenne, and ginger slices. → Cover tightly and simmer gently for 1.5 hours untouched.
Cooking Steps
Brief Cooking Order
Sauté onions and leeks with salt in olive oil. → Layer carrots, celery, mushrooms, apple, cabbage, and escarole into the Dutch oven. → Cover and cook for 10 minutes until the vegetables collapse. → Place the whole chicken on top, season with salt, cayenne, and ginger slices. → Cover tightly and simmer gently for 1.5 hours untouched.
Introduction
A comforting chicken soup made entirely without adding water. Vegetables and a whole chicken gently simmer in a Dutch oven to draw out their natural juices, producing an exceptionally rich, concentrated broth and tender meat.
Step 1
Add olive oil to the bottom of a Dutch oven and place over medium-high heat.
Step 2
Add diced onion, sliced leek, and a pinch of salt to the pot, giving everything a quick stir.
Step 3
Add diced carrots, sliced celery, sliced mushrooms, and diced apple.
Step 4
Layer chopped cabbage and escarole over the vegetables, press down firmly by hand, and cover with the lid.
Step 5
Cook covered for about 10 minutes until the vegetables have collapsed enough to make room for the chicken.
Ingredients List
Important Notes
Do not add any water; the heavy bed of vegetables and the chicken release enough liquid to create a deep, flavorful broth naturally.
Use a heavy, tight-fitting Dutch oven lid so steam does not escape during the gentle simmer.
Leave the pot untouched during the 1.5 hours of cooking to preserve the trapped moisture.
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