⏱ Prep: 15 min · 🔥 Cook: 60 min · 🍽 Serves: 4 · 📊 Easy

A medicinal-style chicken soup that creates its own broth using trapped moisture from the chicken and vegetables, requiring no added water.

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🥬 Ingredients

Main Ingredients

• 1 kg (2.2 lbs), cut into pieces whole chicken
• 1 large, quartered onion
• 2 large, cut into chunks carrots
• 3, cut into chunks celery stalks
• 5 cm (2 inch) piece, sliced ginger
• 4, crushed garlic cloves
• 2 bay leaves
• 1 tsp black peppercorns

Optional Seasoning

• to taste salt

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👨‍🍳 Instructions

1. Place the chicken pieces in the bottom of a heavy-bottomed pot or Dutch oven. Layer the onion, carrots, celery, ginger, garlic, bay leaves, and peppercorns over the chicken.
2. Cover the pot with a tight-fitting lid and place over medium heat. Cook for 10-15 minutes until you hear gentle sizzling and see steam escaping from the lid edges.
3. Reduce heat to low and continue cooking with the lid tightly closed for 45-50 minutes. The chicken will release its juices and create a natural broth with the vegetables.
4. Remove from heat and let rest for 5 minutes before opening the lid. The chicken should be tender and falling off the bone, surrounded by a rich, clear broth.
5. Remove the chicken pieces and shred the meat, discarding bones and skin. Strain the broth if desired, or serve rustic-style with the softened vegetables. Add salt to taste if needed.

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💡 Tips & Variations

• Use a heavy-bottomed pot to prevent burning and ensure even heat distribution
• Don't lift the lid during cooking as this releases the precious moisture needed to create the broth
• This soup is traditionally served without additional seasoning for medicinal purposes, but salt can be added to taste

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📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram