NO-WATER Magic Chicken Soup | Chicken Essence Soup
NO-WATER Magic Chicken Soup | Chicken Essence Soup
Ingredients
For the Soup
- 2 carrots
- 2 small onions
- 1/2 large Napa cabbage
- 1-2 large knobs ginger
- 8-10 garlic cloves
- 4 scallions
- 1 handful chives
- 1 stalk leek
- 1 stalk celery, with leaves
- 1 turmeric
- 3 homemade bouillon cubes
- 1 handful dried cranberries or Gogi berries
- 1 teaspoon Sergio’s Seasoning (salt and pepper)
- 1/2 teaspoon dried herbs
- 1 whole chicken
For Garnish
- 1 handful scallions, chopped, for garnish
Instructions
- 1
Slice the 2 carrots diagonally into thin oval pieces. Peel and slice the 2 small onions into half-moon shapes.
⏱️ 5 min
- 2
Add the sliced carrots to the bottom of a Dutch oven or heavy-bottomed pot. Add the sliced onions on top of the carrots in the pot.
⏱️ 2 min
- 3
Roughly chop half of a large Napa cabbage. Add the chopped Napa cabbage to the pot on top of the onions.
⏱️ 3 min
- 4
Slice 1-2 large knobs of ginger into thin rounds. Chop 4 scallions into approximately 1-inch pieces. Slice 1 leek into rounds. Chop 1 stalk celery and its leaves into approximately 1-inch pieces. Peel the turmeric.
⏱️ 7 min
- 5
Add some of the sliced ginger, sliced leeks, chopped celery and leaves, and 8-10 whole garlic cloves to the pot, layering them on top of the cabbage. Add the remaining chopped scallions and the turmeric to the pot.
⏱️ 3 min
- 6
Crumble 3 homemade bouillon cubes over the layered vegetables. Sprinkle 1 teaspoon of Sergio’s Seasoning (salt and pepper) and 1/2 teaspoon of dried herbs over the ingredients in the pot.
⏱️ 2 min
- 7
Create a small divet in the center of the layered vegetables in the pot. Place 1 whole chicken into the divet, ensuring it fits nice and snug. Place additional ginger slices on top of the chicken. Sprinkle dried cranberries or Gogi berries over the chicken.
⏱️ 3 min
- 8
Cover the Dutch oven tightly with its lid. Place the covered pot on a stove burner and set the heat to LOW. Simmer for about 2 hours, or until the chicken pulls apart easily.
⏱️ 120 min
- 9
Once cooked, carefully remove the lid. The chicken will have gently braised in the steam from the vegetables, releasing its own juices to create a golden, flavorful broth.
⏱️ 1 min
- 10
Carefully remove pieces of the tender chicken and place them into a bowl. Pour the 'liquid gold' broth and cooked vegetables over the chicken in the bowl. Garnish with fresh scallions and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
NO-WATER Magic Chicken Soup | Chicken Essence Soup
For the Soup
- 2 carrots
- 2 small onions
- 1/2 large Napa cabbage
- 1-2 large knobs ginger
- 8-10 garlic cloves
- 4 scallions
- 1 handful chives
- 1 stalk leek
- 1 stalk celery, with leaves
- 1 turmeric
- 3 homemade bouillon cubes
- 1 handful dried cranberries or Gogi berries
- 1 teaspoon Sergio’s Seasoning (salt and pepper)
- 1/2 teaspoon dried herbs
- 1 whole chicken
For Garnish
- 1 handful scallions, chopped, for garnish
Instructions
- 1
Slice the 2 carrots diagonally into thin oval pieces. Peel and slice the 2 small onions into half-moon shapes.
⏱️ 5 min - 2
Add the sliced carrots to the bottom of a Dutch oven or heavy-bottomed pot. Add the sliced onions on top of the carrots in the pot.
⏱️ 2 min - 3
Roughly chop half of a large Napa cabbage. Add the chopped Napa cabbage to the pot on top of the onions.
⏱️ 3 min - 4
Slice 1-2 large knobs of ginger into thin rounds. Chop 4 scallions into approximately 1-inch pieces. Slice 1 leek into rounds. Chop 1 stalk celery and its leaves into approximately 1-inch pieces. Peel the turmeric.
⏱️ 7 min - 5
Add some of the sliced ginger, sliced leeks, chopped celery and leaves, and 8-10 whole garlic cloves to the pot, layering them on top of the cabbage. Add the remaining chopped scallions and the turmeric to the pot.
⏱️ 3 min - 6
Crumble 3 homemade bouillon cubes over the layered vegetables. Sprinkle 1 teaspoon of Sergio’s Seasoning (salt and pepper) and 1/2 teaspoon of dried herbs over the ingredients in the pot.
⏱️ 2 min - 7
Create a small divet in the center of the layered vegetables in the pot. Place 1 whole chicken into the divet, ensuring it fits nice and snug. Place additional ginger slices on top of the chicken. Sprinkle dried cranberries or Gogi berries over the chicken.
⏱️ 3 min - 8
Cover the Dutch oven tightly with its lid. Place the covered pot on a stove burner and set the heat to LOW. Simmer for about 2 hours, or until the chicken pulls apart easily.
⏱️ 120 min - 9
Once cooked, carefully remove the lid. The chicken will have gently braised in the steam from the vegetables, releasing its own juices to create a golden, flavorful broth.
⏱️ 1 min - 10
Carefully remove pieces of the tender chicken and place them into a bowl. Pour the 'liquid gold' broth and cooked vegetables over the chicken in the bowl. Garnish with fresh scallions and enjoy!
⏱️ 2 min