Chicken Soup No Broth Recipe

When the weather gets cold, or you’re simply craving something warm, hearty, and comforting, there’s nothing like a bowl of chicken soup to hit the spot. But what if you want all the satisfying goodness of chicken soup, minus the broth? Whether it’s for dietary reasons, or just a preference for something more filling, a Chicken Soup No Broth recipe is an absolute game-changer. This dish strips away the usual watery broth and focuses on the rich flavors and textures of tender chicken and vegetables, creating a stew-like consistency that’s just as soul-warming as the traditional version. Let’s dive deep into this wonderfully simple but delicious recipe that offers all the joys of chicken soup without the liquid base!

Making Chicken Soup with no broth isn’t just about skipping the liquid; it’s about crafting a medley of ingredients that create their own comforting, flavorful ’broth’ through natural juices and spices. In this recipe, the chicken is cooked until tender, and the vegetables simmer alongside it, soaking up all the flavors and producing a thick, hearty texture.

Here’s What You’ll Need And How To Make This Dish Come To Life

Ingredients Needed

To get started, you’ll need the following:

Bone-in chicken thighs or breasts – Bone-in meat gives a richer flavor, and the bones themselves impart more depth. This can also be substituted with boneless chicken if preferred.
Carrots – Fresh, peeled and chopped into small rounds. They add a sweet and earthy flavor to the soup.
Celery stalks – Diced. Celery adds a subtle, crisp undertone that balances the heartiness of the chicken.
Onions – One medium onion, chopped. This is the base of your aromatic profile.
Garlic – A couple of cloves, minced. Garlic brings in a sharp, fragrant kick that adds complexity.
Potatoes – Peeled and chopped into cubes. Potatoes thicken the mixture and provide a creamy texture once they break down.
Olive oil – For sautéing the vegetables. It adds richness and a smooth texture.
Salt & pepper – To taste. Don’t skimp on seasoning-it’s key for flavor.
Dried herbs – A combination of thyme, rosemary, and bay leaves. These fragrant herbs will infuse the soup as it cooks.
Chicken stock – Just a splash, enough to provide a little moisture without turning it into a traditional soup.
Lemon juice or apple cider vinegar – For a subtle acid kick that balances the richness.

Cooking Instructions

This recipe is straightforward, but the beauty lies in the slow, careful cooking that allows all the ingredients to meld together. Here’s a step-by-step guide:

Sauté the Vegetables: Start by heating some olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onions, carrots, and celery. Stir occasionally, cooking for about 5-7 minutes, until they start to soften and become fragrant.
Add Garlic and Seasonings: Toss in the minced garlic, dried thyme, rosemary, and bay leaves. Stir everything together for another minute to let the herbs bloom and release their oils.
Brown the Chicken: Push the vegetables to one side of the pot and add your bone-in chicken pieces. Brown them on all sides, about 5 minutes. This step ensures that the chicken develops a deep flavor before you add any liquid.
Add Potatoes and Minimal Stock: Once the chicken is browned, add the potatoes and a small amount of chicken stock (just enough to coat the bottom of the pot). Scrape any brown bits off the bottom with a wooden spoon-this is all flavor!
Simmer the Soup: Pour in just enough stock to cover the chicken halfway. Season with salt and pepper. Bring everything to a simmer, then cover and cook on low heat for 45 minutes to 1 hour. This will allow the chicken to become tender and the flavors to develop. If the soup starts to look too dry, add a bit more stock-but remember, you’re not making broth, so keep it minimal.
Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred the meat with two forks. Return the chicken to the pot, discarding the bones.
Finish with Lemon or Vinegar: Taste the soup and add a splash of lemon juice or apple cider vinegar to bring a brightness that’ll balance the richness. Adjust seasoning as needed.
Serve: Ladle the chicken soup into bowls and serve immediately. The result will be a rich, thick soup that’s full of flavor without a drop of broth.

Ingredient Insights

Bone-in Chicken: Using bone-in chicken, especially thighs, infuses more flavor into the dish as the bones release collagen, making the soup thicker and more luxurious. The skin also adds an additional layer of richness, but you can remove it if you prefer a leaner soup.
Carrots & Celery: These two are classic soup veggies for a reason. They provide texture, sweetness, and savory notes. Carrots especially break down into a velvety soft consistency when cooked, adding to the thick texture of the soup.
Potatoes: Potatoes are key in making this a hearty, satisfying dish. As they cook, they absorb the flavors from the chicken and herbs, and once they soften, they’ll act as a natural thickener.
Dried Herbs: Fresh herbs are great, but dried ones stand up better to the long cooking times and infuse deeper flavors. A few bay leaves can add a fragrant, almost floral aroma that contrasts nicely with the richness of the chicken.

Expert Tips

Brown the Chicken Well: Don’t rush the browning process. The caramelized bits left in the pot after searing the chicken are packed with flavor, so let it develop properly before moving on.
Add Vegetables in Phases: For best results, add your veggies at different times. Sauté the harder vegetables first, like carrots and celery, to give them time to soften. The more delicate vegetables, like garlic, should go in later to avoid burning.
Control the Liquid: You want a thick soup, not a watery one. Add just enough liquid to cook the potatoes and chicken. If it seems too dry, add small amounts of stock until you achieve the desired consistency.
Enhance Flavor with Herbs: Fresh herbs are wonderful when added at the end of cooking, but for maximum flavor extraction, dried herbs are perfect for this type of recipe since they’ll be simmering for a while.

Recipe Variations

Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes to the vegetables to give the soup a bit of heat. The chili flavor will pair well with the richness of the chicken.
Creamy Version: If you prefer a creamier texture, stir in some heavy cream or coconut milk after shredding the chicken. This will make the soup feel more indulgent and smooth.
Herb Variations: Experiment with other herbs like parsley, sage, or tarragon. Fresh herbs can be added toward the end for a pop of color and freshness.
Vegetarian Version: You can easily make this recipe vegetarian by substituting the chicken with beans (like cannellini or garbanzo) or chickpeas. Use vegetable stock instead of chicken stock for a lighter, plant-based version.
Mushroom Addition: Add some sliced mushrooms for a meaty texture and a boost of earthy umami flavor.

Final Words

This Chicken Soup No Broth is a satisfying, hearty meal that brings all the comforting qualities of traditional chicken soup without being overly liquid. It’s filling, flavorful, and just the kind of meal that warms you from the inside out. Whether you’re making it on a chilly evening or you just want something quick and wholesome, this recipe has you covered. By focusing on the natural flavors of the chicken and vegetables, you’ll end up with a stew-like dish that feels both rustic and refined.

Chicken Soup No Broth Recipe