Waterless Chicken Soup (Stovetop, Rice Cooker & Instant Pot)

Introduction

I’m currently deep into my cosy soup era. If it’s warm, nourishing, and involves a pot quietly doing its thing on the stove, I’m in. So when I kept seeing this viral waterless chicken soup floating around, I was… intrigued. Really??? No water??

The promise was tempting though: minimal ingredients, set-it-and-forget-it cooking, and at the end of it all, a comforting, ultra-nourishing bowl of soup that’s supposedly packed with collagen and pure flavour.

Minimal ingredients means low risk, so I had to try. And this ended up so good.

Did it magically produce more soup than I expected? Honestly no… But what it did give me was a pure, intense broth that tasted like a yummier, sweet chicken essence!

I used bone-in chicken parts because that’s what lives in my freezer (hello real life cooking), but traditionally, a whole chicken is recommended for the best flavour extraction and broth. Either way, this recipe has you covered. I also include instructions to make this in the rice cooker and Instant Pot.

This is very much the kind of soup that Chinese mums and grandmas approve! Waterless chicken soup is actually classic Chinese home cooking at its core. It’s doesn’t look impressive while it’s cooking, doesn’t rely on fancy techniques, and definitely doesn’t follow Western soup “rules”.

There’s:

• no added water
• no constant checking
• no aggressive boiling

Instead, the soup relies entirely on:

• the natural juices from the chicken
• moisture released from vegetables
• gentle, low heat
• and a tightly covered pot

As everything slowly cooks, the ingredients sweat rather than boil, creating a broth that’s deeply concentrated, naturally sweet, and incredibly comforting.

Make this when someone’s tired, run down, or just needs something nourishing without fuss… or if you need an ultra-comforting dish that the entire family can eat!

It’s typically served with a seasoned soy sauce on the side (spicy, for the adults). The chicken is dipped in the sauce as you dig in.

Key Ingredients (And Why They Matter)

Chicken (bone-in or whole)

Bones are essential here. They release collagen and flavour, giving the broth body and richness without heaviness. Whole chicken gives the best extraction, but bone-in parts work beautifully too – I used mainly cut up bone-in parts when making this, because those are my freezer staples.

IF using whole chicken, extend the cooking time since a whole chicken takes longer.

Onion & Napa Cabbage

These go at the bottom of the pot to release moisture, prevent scorching, and naturally sweeten the broth. I make sure to LOAD UP the pot with as much cabbage as it can hold, for maximum sweetness and broth!

You can stick with these two, but I like to add sliced carrots, for extra nutrition, subtle sweetness, and colour. Also: so we’re not eating a pot of beige.

Apple

Yes, apple. And don’t worry, it doesn’t make the soup taste fruity. It adds a gentle sweetness that balances the savoury chicken and makes the broth taste incredibly round and clean. This recipe calls for just 1 apple, but I like to add on an extra apple. I love the sweetness! You can also replace with pears.

Ginger

Cuts through richness, adds warmth, and makes the soup feel restorative.

Red Dates (Jujube)

A classic Chinese soup ingredient that adds mild sweetness and depth. Slice it open before adding to the pot, so the sweetness can seep out. If you’re not too lazy, deseed them as well.

You can also add goji berries – but add only at the end. Goji berries can have a sour aftertaste if cooked too long.

Key Equipment for Waterless Chicken Soup

The most important tool for waterless chicken soup is a pot with a tight-fitting lid. Why? Because this soup relies on steam trapped inside to slowly cook the chicken and vegetables while releasing natural juices… no added water needed!

I used my trusty Le Creuset Dutch oven, and it worked beautifully.

Here are some alternatives and tips:

• Other heavy pots with lids: Stainless steel, enamel, or ceramic pots that are thick enough to hold heat evenly work well. Avoid thin, flimsy pots that may scorch the ingredients.

• Ensuring a tight seal: The lid should fit snugly. Any gaps let steam escape, which can dry out the soup or slow cooking. If your lid isn’t perfect, you can:
  • Place a layer of foil over the pot before placing the lid on, creating a better seal.
  • If your pot has a steam outlet hole, make sure to cover it. You can cover with folded towel or kitchen linen, or with the back of the spoon.

• Cook on low heat: Cook on very low heat, and check for gentle bubbling rather than a rolling boil.

This soup is less about technique and more about ~trusting the process~.

1. Prep Step

• Slice onions, napa cabbage, apple (no need to peel), and carrots.

• Slice ginger into thin pieces.

• Slice red dates so the sweetness can seep out; deseed if desired.

2. Layer the ingredients

• In a heavy pot with a tight-fitting lid (such as a Dutch oven), layer the ingredients in this order:
  • onion, napa cabbage, apple, and carrot at the bottom
  • chicken pieces on top
  • scatter ginger slices and red dates over the chicken

• Basically, vegetables go at the bottom, chicken on top, aromatics scattered over. If you’re barely able to cover the pot with a lid, you added enough veggies! This helps release moisture and prevents burning.

• Do not stir. Do not add water.

3. Cook low and slow

• Cover with the lid and place the pot over very low heat.

• Let the ingredients slowly sweat and release their natural juices. That’s it leave it alone!

• Cook time:
  • Bone-in chicken parts: 40 minutes
  • Whole chicken: 60 minutes

• You should hear gentle bubbling after about 15–20 minutes. If it sounds aggressive, lower the heat. You want gentle sweating, not boiling. This is where the magic happens. Whether you’re using chicken parts or a whole chicken, time is what allows flavour to develop.

4. Season and serve

• Gently stir, taste the broth, and season with salt to taste.

• Serve hot immediately, and straight from the pot!

• Best served with a dipping sauce on the side, if desired.

How to Serve It

This soup is best served:

• hot

• straight from the pot

• with a dipping sauce on the side (highly recommended!) You can go simple with this cili padi soy sauce dip, or level it up with this Chinese Chilli Garlic Soy Sauce.

You can enjoy it as-is, or pair it with:

• a bowl of rice

• blanched greens

• or just on its own when you want something light but satisfying

It’s especially good on days when:

• you’re feeling run down

• the weather’s gloomy

• or you want comfort without heaviness

Storing & Reheating

To store

• Let the soup cool completely, then refrigerate in an airtight container for up to 3 days.

To reheat

• Reheat gently over low heat. You can add a small splash of water (1–2 tablespoons / 15–30 ml) if needed, but it’s often not necessary.

• The broth may gel slightly when chilled — that’s a good sign and means it’s rich in collagen.

More Recipes Like This

• Chicken ABC Soup (Instant Pot & Stovetop Versions)
• Sup Ayam (Malay Chicken Soup)
• Instant Pot Collagen Chicken Bone Broth (Guaranteed to Turn to Jelly!)
• Singapore Milky Sliced Fish Soup (with no milk!)