Viral No Water Chicken Soup

This viral no water chicken soup is made with a whole chicken, vegetables, and seasonings, with no added water or broth. As everything cooks low and slow, the chicken and vegetables release their own juices and create a rich, concentrated broth. It’s an easy one-pot chicken soup with surprisingly deep flavor and almost no hands-on work.

Why You'll Love This Waterless Chicken Soup

I kept seeing no water chicken soup all over TikTok, Instagram Reels, and YouTube Shorts, and after a while I had to see if it actually worked. I was pretty skeptical at first. It seemed almost too easy, and I wasn’t convinced you could get much flavor without adding any water or broth.

But it really does work, and the broth ends up being surprisingly rich because the chicken and vegetables cook down in their own juices. The soup is much more flavorful than I expected, especially for a chicken and vegetable soup this simple.

I make chicken soup a lot once the weather gets cold, and this is easily one of the most hands-off versions I’ve tried. It’s simple, really flavorful, and definitely one I’ll be making again all fall and winter.

No Water Chicken Soup Ingredients

• 1 whole chicken (about 3-5 pounds)
• 2 carrots, roughly chopped
• 2 small onions, quartered
• ½ large napa cabbage, roughly chopped
• 2 large knobs fresh ginger, sliced
• 8-10 garlic cloves, peeled
• 4 scallions, chopped
• 1 celery stalk with leaves, chopped
• 1 chicken bouillon cube
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon dried mixed herbs

Ingredient Notes

• Whole chicken: A chicken around 3–5 pounds works well here and gives you enough meat plus plenty of juices to create the broth.
• Napa cabbage: This is one of the most important ingredients because it releases a lot of moisture as it cooks. It also softens down into the broth without becoming too heavy.
• Ginger and garlic: These add most of the fresh aromatic flavor to the soup. I like using generous amounts of both since there’s no added broth to dilute them.
• Carrots, onion, and celery: These give the soup its classic chicken-soup base while also releasing additional liquid as they cook.
• Chicken bouillon: The bouillon adds saltiness and deeper chicken flavor to the natural broth. Since it’s concentrated, I’d taste the soup before adding any extra salt at the end.
• Dried herbs: A basic mixed-herb blend works well here. Italian seasoning is an easy substitute if that’s what you have.

How To Make No Water Chicken Soup

Step 1: Prep the Vegetables

Roughly chop the carrots, onions, Napa cabbage, celery, ginger, and scallions. Peel the garlic cloves and set some of the scallions aside for serving.

Step 2: Layer the Pot

Add the Napa cabbage, carrots, onions, celery, garlic, and ginger to the bottom of a large Dutch oven or heavy-bottomed pot. Make a space in the center and nestle the whole chicken into the vegetables.

Step 3: Season the Chicken

Sprinkle the chicken and vegetables with the salt, black pepper, dried herbs, and crumbled chicken bouillon cube.

Step 4: Cook Low and Slow

Cover the pot tightly with a lid and cook over the lowest heat for about 1½–2 hours, keeping the lid closed as much as possible so the steam and moisture stay trapped inside.

Step 5: Check for Doneness

The chicken is ready when it’s very tender and reaches at least 165°F in the thickest part. The vegetables should be soft, and there should be plenty of broth in the bottom of the pot.

Step 6: Shred the Chicken

Carefully remove the chicken from the pot and let it cool just enough to handle. Remove the meat from the bones and shred or cut it into bite-size pieces.

Step 7: Serve

Divide the chicken and softened vegetables between bowls, then ladle the concentrated broth over the top. Finish with the reserved scallions and serve warm.

My Tips For The Best No Water Chicken Soup

• Use the lowest heat possible. This soup should cook very gently. High heat can scorch the vegetables on the bottom before they release enough moisture.
• Keep the lid closed. The trapped steam is what helps the chicken and vegetables create their own broth. Try not to lift the lid unless you really need to check the pot.
• Put the cabbage on the bottom. Napa cabbage releases a lot of moisture as it cooks, so it helps protect the other vegetables from sticking or burning. Try to use large leaves if you can.
• Use a heavy pot. A Dutch oven or other heavy-bottomed pot distributes heat more evenly and lowers the chance of scorching during the long cook.
• Don’t expect the same amount of broth every time. The amount of liquid will vary depending on the size of the chicken and how much moisture is in your vegetables.
• If the pot starts getting too dry, add a splash of liquid. The goal is no added water, but if you smell anything starting to scorch, add a small splash of water or chicken broth rather than letting the vegetables burn.

How to Store No Water Chicken Soup

• In the fridge: Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days.
• To reheat: Warm the soup patiently in a pot over medium-low heat until hot throughout. You can also microwave individual portions in 1-minute intervals, stirring between each.
• In the freezer: Freeze the chicken, vegetables, and broth together in freezer-safe containers for up to 3 months. Leave a little room at the top since the broth will expand as it freezes.
• To thaw: Thaw overnight in the refrigerator, then reheat on the stovetop. If the broth seems extra concentrated after reheating, add a small splash of water or chicken broth to loosen it.

No Water Chicken Soup FAQs

What is no water chicken soup?

No water chicken soup, also called waterless chicken soup, is made by slowly cooking a whole chicken with high-moisture vegetables in a tightly covered pot without adding water or broth. As everything cooks, the chicken and vegetables release their natural juices and create the broth.

Does no water chicken soup really work?

Yes, it really works. I was skeptical the first time I made it, but the chicken, Napa cabbage, onions, carrots, and other vegetables release a surprising amount of liquid as they slowly cook. The result is a concentrated chicken broth with plenty of flavor.

Where does the broth come from if you don’t add water?

Most of the broth comes naturally from the chicken and vegetables. Napa cabbage is especially important because it releases quite a bit of moisture as it cooks. Keeping the pot tightly covered traps steam so that moisture stays in the pot instead of evaporating.

What is the best pot for waterless chicken soup?

A large Dutch oven or another heavy-bottomed pot with a tight-fitting lid works best. The heavy pot distributes heat evenly, while the tight lid keeps the steam and moisture trapped inside as the soup cooks. The pot needs to be large enough to fit the whole chicken.

What if my no water chicken soup doesn’t make enough broth?

The amount of broth can vary depending on the size of your chicken, the vegetables, your pot, and the heat level. If the pot looks dry or you smell anything starting to scorch, add a small splash of water or chicken broth rather than letting the vegetables burn.

Can I use chicken thighs instead of a whole chicken?

Yes. Bone-in, skin-on chicken thighs or drumsticks can work in place of the whole chicken and will usually cook faster. I prefer a whole chicken because you get plenty of meat while the bones and skin add flavor and richness to the broth.

How do I know when the chicken is fully cooked?

The chicken should be very tender and register at least 165°F in the thickest part when checked with an instant-read thermometer. Once it’s cooked, carefully remove it from the pot, separate the meat from the bones, and return the chicken to the soup.

Can I add noodles or rice to no water chicken soup?

Yes, but I’d cook them separately. The broth is concentrated and there usually isn’t enough extra liquid to cook pasta or rice directly in the pot. Add cooked noodles or rice to individual bowls, then spoon the chicken, vegetables, and broth over the top.

Viral Soup Recipes to Try Next

• Cold fighting chicken noodle soup
• ABC soup
• Japanese clear soup
• Creamy potsticker soup
• Tomato tortellini soup