Chicken Essence Soup (No Water Added)
Chicken Essence Soup (No Water Added)
Ingredients
- 3 pounds whole chicken, giblets removed
- 2 carrots, peeled and sliced into 1/2-inch thick rounds
- 1 yellow onion, peeled and sliced into 1/2-inch thick rings
- 1/2 head napa cabbage, chopped into large 2-inch pieces
- 4 ounces fresh ginger, peeled and thinly sliced
- 6 garlic cloves, smashed
- 2 tablespoons goji berries
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 2 green onions, chopped, for garnish
Instructions
- 1
Prepare all vegetables: peel and slice carrots into 1/2-inch thick rounds, peel and slice the yellow onion into 1/2-inch thick rings, chop napa cabbage into large 2-inch pieces, peel and thinly slice the fresh ginger, and smash the garlic cloves.
⏱️ 10 min
- 2
In a large, heavy-bottomed pot or Dutch oven, arrange the sliced carrots and onion evenly at the bottom. This creates a protective layer to prevent the chicken from sticking and helps generate steam.
⏱️ 2 min
- 3
Layer the chopped napa cabbage on top of the carrots and onion.
⏱️ 1 min
- 4
Scatter about half of the sliced ginger pieces and half of the smashed garlic cloves over the cabbage layer.
⏱️ 1 min
- 5
Carefully place the whole chicken on top of the layered vegetables. Ensure it fits snugly in the pot.
⏱️ 1 min - 6
Arrange the remaining sliced ginger pieces and smashed garlic cloves on top of and around the chicken. Sprinkle the goji berries over the chicken.
⏱️ 2 min
- 7
Cover the pot tightly with a lid. Place the pot over medium-high heat until you hear the contents begin to simmer, about 10-15 minutes. Once simmering, reduce the heat to low to maintain a very gentle simmer. The goal is to cook the chicken slowly, allowing it to release its natural juices without burning the vegetables at the bottom.
⏱️ 15 min
- 8
Continue to cook for 2 1/2 to 3 hours, or until the chicken is very tender and has released a significant amount of liquid. Do not lift the lid frequently, as this allows steam and precious essence to escape. The vegetables will soften and collapse, creating a flavorful bed for the chicken.
⏱️ 165 min
- 9
Carefully remove the chicken from the pot. The meat will be very tender and may fall off the bone. Strain the liquid and vegetables through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the spent vegetables.
⏱️ 5 min
- 10
Season the concentrated chicken essence with salt and white pepper to taste. Shred some of the chicken meat from the bones and add it back to the soup, along with some of the cooked carrots and cabbage if desired.
⏱️ 2 min
- 11
Ladle the hot chicken essence soup into bowls. Garnish with chopped green onions before serving. This soup is highly concentrated and nourishing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Essence Soup (No Water Added)
- 3 pounds whole chicken, giblets removed
- 2 carrots, peeled and sliced into 1/2-inch thick rounds
- 1 yellow onion, peeled and sliced into 1/2-inch thick rings
- 1/2 head napa cabbage, chopped into large 2-inch pieces
- 4 ounces fresh ginger, peeled and thinly sliced
- 6 garlic cloves, smashed
- 2 tablespoons goji berries
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 2 green onions, chopped, for garnish
Instructions
- 1
Prepare all vegetables: peel and slice carrots into 1/2-inch thick rounds, peel and slice the yellow onion into 1/2-inch thick rings, chop napa cabbage into large 2-inch pieces, peel and thinly slice the fresh ginger, and smash the garlic cloves.
⏱️ 10 min - 2
In a large, heavy-bottomed pot or Dutch oven, arrange the sliced carrots and onion evenly at the bottom. This creates a protective layer to prevent the chicken from sticking and helps generate steam.
⏱️ 2 min - 3
Layer the chopped napa cabbage on top of the carrots and onion.
⏱️ 1 min - 4
Scatter about half of the sliced ginger pieces and half of the smashed garlic cloves over the cabbage layer.
⏱️ 1 min - 5
Carefully place the whole chicken on top of the layered vegetables. Ensure it fits snugly in the pot.
⏱️ 1 min - 6
Arrange the remaining sliced ginger pieces and smashed garlic cloves on top of and around the chicken. Sprinkle the goji berries over the chicken.
⏱️ 2 min - 7
Cover the pot tightly with a lid. Place the pot over medium-high heat until you hear the contents begin to simmer, about 10-15 minutes. Once simmering, reduce the heat to low to maintain a very gentle simmer. The goal is to cook the chicken slowly, allowing it to release its natural juices without burning the vegetables at the bottom.
⏱️ 15 min - 8
Continue to cook for 2 1/2 to 3 hours, or until the chicken is very tender and has released a significant amount of liquid. Do not lift the lid frequently, as this allows steam and precious essence to escape. The vegetables will soften and collapse, creating a flavorful bed for the chicken.
⏱️ 165 min - 9
Carefully remove the chicken from the pot. The meat will be very tender and may fall off the bone. Strain the liquid and vegetables through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the spent vegetables.
⏱️ 5 min - 10
Season the concentrated chicken essence with salt and white pepper to taste. Shred some of the chicken meat from the bones and add it back to the soup, along with some of the cooked carrots and cabbage if desired.
⏱️ 2 min - 11
Ladle the hot chicken essence soup into bowls. Garnish with chopped green onions before serving. This soup is highly concentrated and nourishing.
⏱️ 1 min