No Water Chicken Soup

This No Water Chicken Soup has been making the rounds on the internet and we had to try it for myself (and for you). The soup makes its own broth – no added water or stock. Just pile Napa cabbage, onions, carrots, garlic and a Honeycrisp apple into a pot, nestle a whole chicken on top, and let low heat do all the work. The result is the richest, most concentrated chicken soup you’ve ever tasted.

We tested it, tweaked it, and we're giving you our Mediterranean-inspired version. The broth is SO rich and the veggies turn so sweet and jammy. It is 90000/10.

Before you start

• The No Water Chicken Soup uses a whole chicken and high-moisture veggies to create broth without added water.
• This Mediterranean-inspired version features Napa cabbage, aromatics, and a Honeycrisp apple for natural sweetness.
• Add 2 cups of water to ensure enough liquid is available during cooking.
• Use a heavy pot with a tight lid to keep steam trapped and maintain broth richness.
• Serve the soup with rice, crusty bread, or a simple green salad for a complete meal.

What Is No Water Chicken Soup?

No Water Chicken Soup features a whole chicken cooked with high-moisture vegetables in a sealed pot on low heat. The idea is that the veggies release their natural juices, creating ultra-concentrated collagen-rich bone broth without a single drop of added water. However, our version adds a Mediterranean-inspired twist to the Chinese home cooking method of waterless chicken soup that went viral on TikTok.

What stands out

Mediterranean simplicity: We add our own twist to the No Water Chicken Soup trend – swapping ginger, jujubes, and Chinese herbs for 6 everyday ingredients from your Mediterranean pantry.

A secret weapon: One Honeycrisp apple goes into the pot and adds natural sweetness to the broth.

5 cloves of garlic: Because this is Bolbon.

We keep it honest: We've tested this both ways, so you don’t have to. We recommend adding two cups of water to the bottom as insurance, since not every chicken or cabbage releases the same amount of liquid.

The family's Honest Tip

Even though this method technically works without liquid, we recommend adding 2 cups of water to the bottom of the pot. Not every batch of vegetables releases the same amount of liquid, and you do not want to risk anything burning or sticking.

Ingredients You’ll Need

Napa cabbage: The real MVP. It releases the most liquid of any cabbage variety, and this is what creates the broth.

Aromatics: Onions, carrots, and garlic add depth to the savory base.

Honeycrisp apple: Adds subtle sweetness that rounds out the broth without making it taste fruity.

Whole chicken: As it cooks, it creates the most collagen-rich bone broth for your chicken and cabbage soup.

Salt & Pepper: Simple and flavorful – as is or as a base to add your own seasonings.

Tips for the Best Results

Use a heavy pot with a tight-fitting ild A dutch oven or heavy-bottomed soup pot is ideal. Steam needs to stay trapped and the lid of a dutch oven is specially designed to circulate steam and juices.

Low and slow You want gentle sweating to give the components time to release juices without burning. However, avoid bringing to a rolling boil.

Don’t peek. Seriously, don’t. It’s going to smell, but every time you lift the lid, steam escapes and you lose broth – and add minutes to your cooking time.

The 2-cup insurance If you’re nervous about not having enough liquid, add 2 cups of water or Homemade Chicken Broth. It won’t dilute the flavor, and it prevents scorching.

Bigger chicken = more broth A 4-5 pound roasting chicken gives the best results.

Season at the end The broth concentrates as it cooks, so add salt gradually at the end.

How to Serve It

• With fluffy white rice – scoop some into the bowl and let it soak up all that golden broth.
• Slice a few pieces of crusty No Knead Bread for dipping – because why wouldn’t you.
• Alongside a Simple Green Salad.
• Infused with our Homemade Chicken Broth. If you’re looking for more one-pot soup ideas, then try our Greek Lemon Soup.

Storage and Reheating

• Fridge: Up to 3-4 days in an airtight container.
• Freezer: Up to 3 months in a freezer-safe container. The broth freezes beautifully; shred the chicken before freezing for easier thawing.
• Reheat: Warm gently on the stovetop over low heat. The broth may gel when cold – that’s the collagen and it’s a sign of a great broth!
• Note: Add a small splash of water when reheating if needed.

Questions

Does the soup make enough broth without water?

Yes! The vegetables — especially the Napa cabbage and onions — have a high water content. As they cook down over low heat, they release that liquid naturally, which becomes the base of your broth. As a result, we recommend adding 2 cups of water as insurance, especially on your first try, since every chicken and cabbage is different.

Can we use chicken pieces instead of a whole chicken?

You can, but a whole chicken (bone in, skin on) gives the richest, most collagen-packed broth. If you’re using pieces, then stick to bone in chicken thighs and drumsticks.

What does the apple do in this recipe?

It adds a subtle sweetness to the broth without making it taste fruity. Honeycrisp is our pick because of its firm texture and balanced flavor, but any sweet variety works.

How do we know when it’s done?

The meat should be falling off the bone and the vegetables should be completely soft and jammy. Total cook time is about 1.5 to 2 hours on low heat.

What type of pot should i use?

Ideally, a heavy-bottomed pot with a tight lid, such as a dutch oven is ideal to fit all the ingredients and circulate the juices.

Is this the Chinese no-water chicken soup?

This recipe is inspired by the viral Chinese cooking tradition, with a Mediterranean twist – no ginger, no jujube, no Chinese herbs. Just 6 everyday Mediterranean ingredients that let the chicken shine.

Ingredients

Makes 3 servings

• napa cabbage, 3/4 of it
• 2 yellow onions, sliced
• 2 carrots, chopped
• 5 cloves garlic, peeled and whole
• 1 apple, sliced
• 1 whole chicken
• salt + pepper, to taste

Equipment

• Cutting Board
• Nakiri Knife
• Soup Pot
• Dutch Oven
• Measuring Cups + Spoons

Method

1. Add the roughly chopped Napa cabbage (¾ of the head), sliced onions, roughly chopped carrots, apple, and garlic cloves to the bottom of a large, heavy-bottomed soup pot.
2. Nestle the whole chicken on top of the veggies and apple. Season generously with salt and pepper.
3. Place the lid on and cook on low heat for 1.5 to 2 hours, or until the chicken is completely tender and falling off the bone.
4. Once the chicken is cooked through and the vegetables are soft and jammy, carefully remove the chicken. Shred the meat off the bone and return it to the pot. Taste and adjust seasoning. Serve hot with a side of rice and enjoy.

Kitchen notes

• Water tip: Add at least 2 cups to the bottom — even with this no-water method. It’s just the safer move and we sleep better at night knowing you did. Keep an eye on the bottom of the pot, because it may start to burn if the veggies don’t release enough liquid.
• Low and slow: This is not a recipe to rush. Low heat for 1.5 to 2 hours is what gives you that deeply flavorful, jammy broth.
• Serving: Rice is our go-to but egg noodles or a big hunk of crusty bread are both excellent decisions for soaking up all that broth.
• Storage: Cool completely, store airtight in the fridge for up to 4 days, or freeze for up to 3 months.