Description
A straightforward, nourishing one-pot chicken soup that creates a rich and savory broth without added water.
Ingredients
Scale
- 1 whole chicken (3.5–4 lb)
- 1/2 napa cabbage
- 2 carrots
- 1 apple
- 3 dates or jujube
- 3-inch piece of ginger
- 2 green onions
- Chinese herbs (optional)
- Salt (to taste, start with 1/4 teaspoon)
Instructions
- Peel the skin from the carrots, apple, and ginger.
- Chop the carrots and apple into bite-sized pieces.
- Trim and wash the napa cabbage, then chop it into large pieces.
- Add the napa cabbage, chopped carrots, apple, dried dates (or jujube), sliced ginger, and chopped green onions into a large pot.
- Place the whole chicken on top of the vegetables and cover with a lid.
- Cook on medium heat for the first 15 minutes.
- Reduce the heat to low-medium and let it cook for an additional 45 minutes.
- Turn off the heat but keep the chicken covered for another 15 minutes.
- Remove the lid and skim off any oil that has risen to the top.
- Taste the soup and adjust the salt as needed.
Notes
Serve hot with rice, fresh herbs, dumplings, or buns. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg