Waterless Chicken Soup

Clean, concentrated, and incredibly nourishing, this waterless soup recipe lives up to the hype.

This recipe relies entirely on the natural sweetness of vegetables to create a broth that is pure liquid gold.

The broth is rich, sweet, and packed with nutrients. It’s the ultimate "set it and forget it" meal for busy weekdays, and you can turn the leftovers into macaroni soup or congee!

Ingredients (Serves 2-3)

The Base:

• 1 whole chicken (I used a Kampong chicken, but you can also use chicken legs)

• 1 large Napa cabbage, chopped (add more if you want more soup!)

• 1 onion, wedged

• 1 apple, cored and sliced (adds a natural sweetness)
  

The Extras (For added health benefits):

• 5-8 Red dates (Great for blood circulation and natural sweetness)

• 3-5 slices of Ginger (Excellent for digestion and warming the body)

• 100ml Bone broth (Optional, for added collagen and protein)

• Optional: Goji berries, mushrooms, daikon, or carrots
  

The Signature Dipping Sauce:

• Grated ginger (2 knobs)

• 4 spring onions, finely chopped

• 50ml Avocado oil (high smoke point and heart-healthy)

• A pinch of sea salt

• 1 dash of Tamari (a gluten-free, lower-sodium alternative to soy sauce)

The rice:

• 2 cups of rice

• 3 cups of water

• 1 tablespoon of coconut oil (reduces blood sugar spikes)

• sesame seeds (good for bone health and prevent premature greying of the hair)

Recipe

1. Layer the pot: Place the onion and apple slices at the very bottom of your pot, followed by the chopped Napa cabbage.

2. Add the chicken: Place the whole chicken (and any medicinal herbs like red dates or ginger) on top of the vegetable bed. Pour over the bone broth if using.

3. Cook: If using a Pressure Cooker, set to high pressure for 30 minutes. If using a cast-iron pot on the stove, cover with a tight-fitting lid and simmer on low heat for 1 hour.

4. Prepare the sauce: While the soup cooks, place grated ginger, chopped spring onions and salt in a heat-proof bowl. Heat the avocado oil until shimmering, then carefully pour it over the aromatics. Stir in the tamari.

5. Cook the rice in a rice cooker or as you usually work on the hob, making sure to add the coconut oil before cooking. Once cooked, sprinkle with sesame seeds

6. Serve: Serve the concentrated soup and chicken over hot, fluffy rice with a generous side of the dipping sauce.

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Pro Tips:

• The Secret: The key is using enough vegetables and a tight-fitting lid. Since we add no water, we rely on the vegetables to release their moisture. If your lid is loose, steam escapes, and you’ll lose that precious broth!

• The Rice Trick: When cooking your rice, add 1 tablespoon of coconut oil. Studies suggest that cooking rice with healthy fats and then cooling it can increase resistant starch, which may help temper blood sugar spikes.

• The Gear: I honestly love our Ninja 11-in-1 SmartLid Multi Cooker and Pressure Cooker. It is so versatile, we use it for everything from air frying and sautéing to slow cooking. You can get it on sale on Lazada here.
  

If you try this recipe, don’t forget to tag me on Instagram @gooodforyou.karmen.
I love seeing your recreations!