No Water Chicken Soup
No Water Chicken Soup
Ingredients
- 1 whole chicken
- 1 stick unsalted butter, softened
- 1/2 head napa cabbage, chopped
- 2 inches fresh ginger, peeled and finely diced
- 2 cloves elephant garlic, peeled and finely chopped
- 1 cup pearl onions, peeled
- 2 cups carrots, diced
- 2 teaspoons salt, or to taste
- 1 teaspoon coarse black pepper, or to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon rotisserie chicken seasoning, such as McCormick Perfect Pinch
- 1/2 teaspoon turmeric
- 1 bay leaf
- 1 tablespoon olive oil
- 1 cup celery, diced (optional)
- 1 apple, diced (optional)
Instructions
- 1
Prepare the vegetables: Chop and wash 1/2 head of napa cabbage. Peel and finely dice the fresh ginger. Peel and finely chop the elephant garlic, then combine it with the diced ginger. Peel the pearl onions. Dice the carrots. If using, dice the celery and apple.
⏱️ 10 min
- 2
Prepare the chicken: Take the whole chicken. Rub half of the softened butter inside the chicken cavity and the other half on the outside of the chicken. In a small bowl, mix 1 teaspoon of salt, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Stuff this mixture inside the chicken cavity. Sprinkle the rotisserie chicken seasoning generously on the outside of the chicken.
⏱️ 10 min
- 3
Assemble the pot: Drizzle the olive oil into a large, heavy-bottomed pot or Dutch oven. Add the chopped napa cabbage to the bottom of the pot. Add the combined ginger and elephant garlic mixture, the peeled pearl onions, and the diced carrots (and optional celery and apple) over the cabbage. Sprinkle the remaining 1 teaspoon of salt, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and the turmeric over the vegetables. Add the bay leaf. Create a well in the center of the vegetables and carefully place the seasoned whole chicken into the well.
⏱️ 5 min
- 4
Initial cooking phase: Cover the pot tightly with its lid. If the lid has a vent hole, line it with aluminum foil to ensure no steam escapes. Place the pot over low heat and cook for 2 hours.
⏱️ 120 min
- 5
Second cooking phase: After 2 hours, carefully remove the lid. The chicken will likely not be fully cooked, but a significant amount of concentrated broth will have formed from the vegetables and chicken. Baste the chicken thoroughly with this broth. Carefully flip the chicken breast-side down in the pot. Re-cover the pot tightly, ensuring no steam escapes, and continue to simmer on low heat for another 1 hour.
⏱️ 60 min
- 6
Finish and serve: Once the chicken is fully cooked (internal temperature of 165°F in the thickest part of the thigh), carefully remove it from the pot. Allow it to cool slightly, then shred the meat from the bones. Discard the bones and skin. Return the shredded chicken meat to the pot and stir it into the concentrated, flavorful soup. Serve hot and enjoy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
No Water Chicken Soup
- 1 whole chicken
- 1 stick unsalted butter, softened
- 1/2 head napa cabbage, chopped
- 2 inches fresh ginger, peeled and finely diced
- 2 cloves elephant garlic, peeled and finely chopped
- 1 cup pearl onions, peeled
- 2 cups carrots, diced
- 2 teaspoons salt, or to taste
- 1 teaspoon coarse black pepper, or to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon rotisserie chicken seasoning, such as McCormick Perfect Pinch
- 1/2 teaspoon turmeric
- 1 bay leaf
- 1 tablespoon olive oil
- 1 cup celery, diced (optional)
- 1 apple, diced (optional)
Instructions
- 1
Prepare the vegetables: Chop and wash 1/2 head of napa cabbage. Peel and finely dice the fresh ginger. Peel and finely chop the elephant garlic, then combine it with the diced ginger. Peel the pearl onions. Dice the carrots. If using, dice the celery and apple.
⏱️ 10 min - 2
Prepare the chicken: Take the whole chicken. Rub half of the softened butter inside the chicken cavity and the other half on the outside of the chicken. In a small bowl, mix 1 teaspoon of salt, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Stuff this mixture inside the chicken cavity. Sprinkle the rotisserie chicken seasoning generously on the outside of the chicken.
⏱️ 10 min - 3
Assemble the pot: Drizzle the olive oil into a large, heavy-bottomed pot or Dutch oven. Add the chopped napa cabbage to the bottom of the pot. Add the combined ginger and elephant garlic mixture, the peeled pearl onions, and the diced carrots (and optional celery and apple) over the cabbage. Sprinkle the remaining 1 teaspoon of salt, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and the turmeric over the vegetables. Add the bay leaf. Create a well in the center of the vegetables and carefully place the seasoned whole chicken into the well.
⏱️ 5 min - 4
Initial cooking phase: Cover the pot tightly with its lid. If the lid has a vent hole, line it with aluminum foil to ensure no steam escapes. Place the pot over low heat and cook for 2 hours.
⏱️ 120 min - 5
Second cooking phase: After 2 hours, carefully remove the lid. The chicken will likely not be fully cooked, but a significant amount of concentrated broth will have formed from the vegetables and chicken. Baste the chicken thoroughly with this broth. Carefully flip the chicken breast-side down in the pot. Re-cover the pot tightly, ensuring no steam escapes, and continue to simmer on low heat for another 1 hour.
⏱️ 60 min - 6
Finish and serve: Once the chicken is fully cooked (internal temperature of 165°F in the thickest part of the thigh), carefully remove it from the pot. Allow it to cool slightly, then shred the meat from the bones. Discard the bones and skin. Return the shredded chicken meat to the pot and stir it into the concentrated, flavorful soup. Serve hot and enjoy.
⏱️ 10 min