[00:02] foodwishes.com with no water chicken soup. That's right. I decided to find out if you can really make chicken soup with no water, and I'm happy to report the answer is yes, especially if you use the new and
[00:16] improved techniques I'm about to show you, which not only creates a better tasting broth, but much more of it. And to get started, let's go through our selection of some wonderfully watery vegetation.
[00:29] And for this, we're going to need some kind of cabbage, and I'm using Napa, but work. And then for my version of this, I also hopefully you enjoyed in our recent beans and greens video. And then we'll
[00:43] definitely also need some onion. And besides this giant yellow onion, I'm We will also include an apple for moisture and sweetness, as well as some sliced fresh ginger root, which is a very common addition in this soup.
[00:57] include a few things that aren't in the classic versions, including mushrooms, which are delicious and have a high water content. And then finally, I like to add some diced celery and carrot because chicken soup.
[01:11] add some olive oil to the bottom of our Dutch oven, which I'm going to set over And we'll go ahead and transfer in our onion and leek along with our salt, and
[01:23] we'll give that a quick stir. And as soon as this mixture gets hot and starts to steam, and it's looking a little something like this, we'll go And we'll cook that for about 10 minutes to give it a head start.
[01:36] thrown in the pot at once, but I think this soup does taste better if you start although I can't prove it. And that's it. 10 minutes later, we'll take off the lid, making sure every drop of condensation
[01:49] And at this point, we can transfer in our carrots and our celery and our mushrooms, which again are optional, but I think they work really, really well in this. And then I'm going to transfer in the apple, which I peeled and diced,
[02:04] although you really don't have to. And then we'll finish by transferring in our cabbage. And if we're using in our escarole, and by the way, I'm using about twice as many vegetables as most recipes use,
[02:16] a lot of broth. And at this point you're probably thinking, that all sounds great, but where is the chicken going to go? Well, don't worry. What we'll do is press this down with our hand and cover it back up,
[02:29] minutes, or until those vegetables have collapsed enough where we can fit our chicken in. And again, when we take the lid off, make sure every drop of moisture is going back into the pot, since we don't want to be wasting any of
[02:42] And what we'll do is give this a quick stir. And as you can see, even after this relatively brief amount of cooking, liquid. And more importantly, we can now make a
[02:56] space in the center, in which we will place our whole chicken. And for me, an extra-large chicken is the way to go. All right, there's an old saying I just made up, which is the bigger the chicken, the better the soup.
[03:08] And this monster was about 5 lb, but use a smaller one if you want. I mean, you are after all the Henry David Thoreau of making soup with no H2O. But no matter the size, we will top that with a generous sprinkling of salt, as
[03:23] well as a nice sprinkling of cayenne, which of course helps keep us young. And then we'll finish up by laying our sliced ginger over the top, which you vegetables, but I'm going to go with the more visually appealing approach.
[03:38] reduce our heat to low, and we'll let that simmer gently untouched for 1 and 1/2 hours, depending, of course, on the size of your chicken. Okay, a smaller one might be ready in an hour.
[03:51] plan, when we take off the lid, our chicken should be perfectly cooked and amount of beautiful broth. Oh, yeah, look at that. I mean, is this
[04:03] Well, that's a trick question because it's both. And just a heads-up, if you cook a chicken this big, this gently, this long, and you don't stir it, which I didn't, the juices near the cavity are
[04:16] going to have like a pink tinge. Uh, do not be concerned. Since this all gets stirred together when we serve, and that color's going to even out, and everything's going to be perfectly safe. And at this point, we should probably
[04:29] grab a spoon and give this a taste for salt. And I'm happy to report mine was perfect. Or it will be after I serve and Oh, and speaking of juices, I almost forgot. There's often a pocket of
[04:42] the cavity. So, I like to carefully push the tongs right through that joint, so we can release any of that crap goodness. And that's it. To serve, we'll simply pull off some meat and serve it with as
[04:55] much broth and veggies as we want. But before I do that, I'm going to have a little chef snack. And yes, as you could probably see, that also. Which again, is perfectly safe. So, tell
[05:08] grandma to relax. And besides being perfectly cooked and having a moist, tender texture, the flavors and aromas of all the other ingredients have permeated the meat. And above and beyond the not using water
[05:20] thing, this is just a really nice way to cook chicken. broth you've probably ever had. And then, let me go ahead and show you my favorite way to enjoy this. And then, I'll show you my wife Michelle's
[05:32] But what I like to do, after transferring some meat and broth into a bowl, is to add a nice splash of rice vinegar for a little tanginess, plus a splash of soy sauce, which is why we want to be careful when
[05:46] And then I like to finish up with a spoon of sambal chili sauce. green onions. And I'm going to give that a stir before And that, my friends, is just a tremendous bowl of chicken soup.
[06:02] And like I mentioned, we did add a ton of veggies, which produced a ton of broth. But if you're okay with less broth, and you want something with a simply add in half the amounts of the veggies.
[06:15] showing you. And you're supposed to take this idea and run with it. And create your own amazing versions. eat this. But for something a little fancier, a
[06:28] little more sophisticated, a little more elevated, let me show you Michelle's favorite version. And for that, we'll take a bowl with some ginger, garlic, green onion, and sambal. And we'll stir in some rice vinegar and
[06:40] soy to create a beautifully vibrant, somewhat spicy dipping sauce. And what we'll do is serve that alongside, so we can enjoy our broth as And then we'll use a fork or chopsticks to dip our meat into the sauce. And
[06:55] basically eat that separately. And I have to admit that really is a fantastic way to enjoy this. And if I had to pick one, and I was my guests, even though it's a little more work, I'd probably go with this
[07:07] Oh, before we sign off, if one of your kids is stuck for something to do for the science fair, this might not be a bad idea. I'm sure there's all kinds of different scientific phenomenon you could demonstrate with this.
[07:20] I mean, a vinegar baking soda volcano is cool, but you can't eat it once you're Oh yeah, you only make that mistake once. But anyway, no matter how you serve this, making a gorgeous and delicious
[07:32] chicken soup without water is a thing. And we really do hope you give this a try soon. So please follow the links below for the ingredient amounts, a printable written recipe and much more info as usual.
[07:46] And as always, enjoy.