This viral No Water Chicken Soup has been all over the internet, and I tried it so you don’t have to. The technique produces its own concentrated, collagen-rich broth with no additional stock: just pile Napa cabbage, onions, carrots, whole garlic cloves and a Honeycrisp apple into a heavy pot, nestle a whole chicken on top, cover, and let low heat work its magic. The result is an unbelievably rich, flavorful soup.
Key Takeaways
- A whole chicken plus high-moisture vegetables can create a deeply flavored broth without adding liquid.
- This Mediterranean-inspired version uses Napa cabbage, aromatics and a Honeycrisp apple for balance and sweetness.
- I recommend adding 2 cups of water as insurance to prevent burning.
- Use a heavy pot with a tight lid to trap steam and concentrate the broth.
- Serve with rice, crusty bread or a simple salad to make it a full meal.
Table of Contents
- Key Takeaways
- What Is No Water Chicken Soup?
- Why You’ll Love This Version
- Nonna’s Honest Tip
- Ingredients You’ll Need
- Tips for Best Results
- How to Serve It
- Storage and Reheating
- More Soup Recipes
- Common Questions
- Viral No Water Chicken Soup Recipe
What Is No Water Chicken Soup?
No Water Chicken Soup involves cooking a whole chicken on top of high-moisture vegetables in a sealed pot over low heat. The vegetables—especially Napa cabbage and onions—release their juices, producing a concentrated, collagen-rich broth. This version swaps traditional Chinese aromatics for a Mediterranean twist while keeping the same low-and-slow technique.
Why You’ll Love This Version
Mediterranean simplicity: I replaced ginger and Chinese herbs with six everyday Mediterranean ingredients for a familiar, aromatic profile.
Natural sweetness: A Honeycrisp apple adds subtle sweetness that rounds the broth without tasting fruity.
Garlic-forward: Whole garlic cloves melt into the broth, giving depth and comfort.
Practical advice: I recommend adding two cups of water as insurance. Not every batch of cabbage or chicken releases the same amount of liquid, and a bit of extra water prevents scorching.
Nonna’s Honest Tip 💧
While this method can work without extra liquid, add 2 cups of water to the bottom of the pot the first few times. It prevents burning and gives consistent results.
Ingredients You’ll Need
Napa cabbage: The highest-moisture cabbage—key to producing the broth.
Aromatics: Yellow onions, carrots, and whole garlic cloves build savory complexity.
Honeycrisp apple: Adds balanced, natural sweetness.
Whole chicken: Bone-in, skin-on chicken yields the richest, collagen-packed broth.
Salt & pepper: Simple seasoning to taste; adjust at the end after the broth concentrates.
Tips for the Best Results
Use a heavy pot with a tight lid: A Dutch oven or heavy soup pot keeps steam circulating and traps juices.
Low and slow: Cook gently so the vegetables can sweat and release liquid without burning; avoid a rolling boil.
Don’t peek: Every time you lift the lid steam escapes and the cooking time increases.
2-cup insurance: If you’re unsure the vegetables will release enough liquid, add 2 cups of water to the bottom of the pot to prevent scorching.
Bigger chicken = more broth: A 4–5 pound roasting chicken gives generous yield and flavor.
Season at the end: The broth concentrates during cooking, so salt gradually after the soup finishes.
How to Serve It
- Serve with fluffy white rice to soak up the golden broth.
- Dip crusty bread for a hearty meal.
- Pair with a simple green salad for freshness.
- Use the broth as a base for other one-pot soups or noodle bowls.
Storage and Reheating
- Fridge: Store airtight for 3–4 days.
- Freezer: Freeze up to 3 months. Shred the chicken before freezing for easier thawing.
- Reheat: Warm gently on low. The broth may gel when chilled—that’s the collagen and a good sign. Add a splash of water if too thick.
More Soup Recipes
The Best Chicken Soup Ever
1 hr 50 mins
Hidden Veggie Chicken Soup
50 mins
Viral Cabbage Boil
2 hrs 10 mins
Meatball Soup Recipe
50 mins
Common Questions
Yes—Napa cabbage and onions release lots of liquid when cooked slowly. Still, I recommend adding 2 cups of water as insurance the first few times to avoid burning.
You can, but a whole bone-in, skin-on chicken produces the richest broth. If using parts, choose bone-in thighs and drumsticks for better flavor.
The apple adds subtle natural sweetness that balances savory flavors without making the soup taste fruity. Honeycrisp works well for texture and flavor, but other sweet apples are fine.
The chicken should be falling off the bone and the vegetables very soft and jammy. Expect about 1.5 to 2 hours on low heat.
Use a heavy-bottomed pot with a tight lid—like a Dutch oven—to hold steam and circulate juices evenly.
This recipe is inspired by the viral Chinese method but adapted with a Mediterranean flavor profile—no ginger, jujube, or Chinese herbs—using everyday pantry ingredients.
Viral No Water Chicken Soup
Video
Equipment
- Cutting board
- Nakiri or chef’s knife
- Large soup pot or Dutch oven
- Measuring cups and spoons
Ingredients
- ¾ head Napa cabbage
- 2 yellow onions, sliced
- 2 carrots, chopped
- 5 cloves garlic, peeled and whole
- 1 apple, sliced (Honeycrisp recommended)
- 1 whole chicken (4–5 lb, bone-in, skin-on)
- Salt and pepper, to taste
- Optional: 2 cups water (recommended as insurance)
Instructions
- Add the roughly chopped Napa cabbage (¾ of the head), sliced onions, chopped carrots, apple slices, and whole garlic cloves to the bottom of a large, heavy-bottomed soup pot.
- Nestle the whole chicken on top of the vegetables and apple. Season generously with salt and pepper. If using, pour 2 cups of water into the bottom of the pot.
- Cover and cook on low heat for 1.5 to 2 hours, until the chicken is tender and falling off the bone. Keep the lid on and avoid lifting it while cooking.
- When the chicken is done, carefully remove it, shred the meat, and return it to the pot. Taste and adjust seasoning, then serve hot with rice or bread.
Nonna’s Notes
- Water tip: Adding at least 2 cups of water is a safe move if you’re unsure whether the vegetables will release enough liquid.
- Low and slow: Cook gently for 1.5–2 hours to develop a deeply flavored, jammy broth.
- Serving suggestions: Rice, egg noodles or crusty bread are excellent for soaking up the broth.
- Storage: Cool completely; refrigerate up to 4 days or freeze up to 3 months.