Chicken Soup Without Vegetables Recipe

There’s something universally comforting about a bowl of chicken soup. It’s one of those dishes that feels like a warm hug on a cold day or a soothing balm when you’re under the weather. But what if you’re craving that rich, savory broth without the usual medley of vegetables? Well, you’re in luck because today, we’re diving deep into a simple yet incredibly satisfying Chicken Soup Without Vegetables recipe. Imagine all the flavor you know and love from classic chicken soup, but with a cleaner, smoother broth that lets the chicken shine in its purest form. This dish is ideal for those who prefer a minimalist approach or have dietary preferences that lean towards a simpler base.

So, let’s get into the details of this recipe, breaking it down into everything you’ll need to make the best, most flavorful chicken soup-minus the veggies. Ready? Let’s go!

Chicken Soup Without Vegetables Recipe

If you’re picturing something that feels more like a comfort food than a culinary experiment, you’re on the right track. This recipe keeps things straightforward, focusing solely on the chicken, broth, and a handful of seasonings that bring out the natural flavors. While there’s no place for vegetables in this one, there’s plenty of space for rich, satisfying, and aromatic flavors that will make every spoonful feel just right.

Ingredients Needed

For the chicken soup without vegetables, we keep things as simple and as delicious as possible. Here’s your grocery list:

• Whole chicken or chicken parts (leg quarters, thighs, or breasts): About 3-4 lbs of chicken will work. A whole chicken is great for the deep, rich flavor, but if you prefer specific cuts, feel free to adjust.
• Water: The liquid base for your soup. You’ll need roughly 8 cups of water to start with.
• Garlic: 3-4 cloves, smashed or minced. Garlic brings that comforting undertone that adds depth to the broth.
• Onion: One large onion, halved. While it’s technically a vegetable, it’s an essential part of the base for a good chicken broth.
• Fresh herbs: Think thyme (2-3 sprigs) and parsley (1 small bunch). These herbs infuse the broth with earthy, aromatic flavors.
• Bay leaves: 2 bay leaves. A classic addition for depth and a slight floral flavor.
• Salt: To taste. Salt is essential in bringing out the natural flavors of the chicken and broth.
• Pepper: Freshly cracked black pepper. This helps elevate the whole dish without overwhelming it.
• Optional: A squeeze of lemon or a dash of vinegar at the end for a touch of brightness. This can really balance the richness of the broth.

Cooking Instructions

Now, let’s get down to business. This recipe is incredibly easy and straightforward. Here’s how you make the best chicken soup without vegetables:

1. Prepare The Chicken

   • If you’re using a whole chicken, rinse it under cold water, then pat it dry. If you’re using chicken parts, just give them a quick rinse.
   • If you’re cooking with a whole chicken, you can choose to either leave it whole or cut it into manageable pieces. Leaving it whole will give you a richer broth, but if you’re short on time, parts are fine.

2. Build The Base

   • In a large stockpot, add your chicken and cover it with water (about 8 cups).
   • Add your smashed garlic cloves, halved onion, fresh herbs, and bay leaves.

3. Bring To A Boil

   • Bring the pot to a gentle boil over medium-high heat, skimming off any scum or foam that rises to the top with a spoon. This step is important for getting a clear, clean broth.

4. Simmer

   • Once it boils, lower the heat and allow the soup to simmer uncovered for about 1-1.5 hours. During this time, the chicken will cook through, and the flavors will meld together. You want the chicken to become tender and start to fall off the bone.

5. Check For Doneness

   • After about 1 hour, check the chicken. If it’s cooked through (the internal temperature should be at least 165°F), remove the chicken from the pot. Let it cool slightly so you can shred the meat.

6. Strain The Broth

   • If you prefer a clean broth, strain the liquid to remove the onion, garlic, and herbs. This will leave you with a perfectly clear and aromatic soup base.

7. Shred The Chicken

   • While the broth is simmering, shred the chicken. Discard the skin and bones, then return the shredded chicken to the pot.

8. Season

   • Taste the broth and adjust the seasoning with salt, pepper, and a squeeze of lemon or splash of vinegar, if desired. The acidity will help balance the rich, savory chicken flavors.

9. Serve

   • Ladle the broth and chicken into bowls. You can serve it as-is, or for a heartier meal, add a side of warm, crusty bread.

Ingredient Insights

To make this dish stand out, it’s important to understand the role each ingredient plays in the soup:

• Chicken: This is the star of the show. The quality of your chicken will directly influence the flavor of your broth. A whole, free-range chicken will give you a rich, flavorful stock. If you’re using chicken parts, aim for bone-in pieces, as the bones contribute to a richer broth.
• Garlic & Onion: These two aromatics serve as the flavor foundation of the soup. The garlic adds a subtle pungency, while the onion provides sweetness when simmered, even though we’re not using it in its typical “vegetable” capacity.
• Fresh Herbs: Thyme and parsley provide fresh, earthy notes that complement the richness of the chicken without overpowering it. Bay leaves add a background note of mystery and depth.
• Salt and Pepper: These are your seasoning basics, but don’t underestimate their importance. A well-seasoned broth is crucial to making your soup taste like it was simmering for hours (even if it only took an hour).

Expert Tips

• Use bone-in chicken: Bone-in cuts like thighs or drumsticks give you a more flavorful broth compared to boneless, skinless pieces. If you’re using a whole chicken, make sure to keep the skin on-it adds richness to the broth.
• Skim the broth: As the soup simmers, make sure to skim the scum off the top. This keeps your broth clear and clean, without any bitterness.
• Let the broth cool before storing: If you have leftover broth, allow it to cool completely before storing it in the fridge. It’ll keep for 3-4 days in the fridge or up to 3 months in the freezer.
• Enhance with a squeeze of citrus: If you want to add a refreshing, bright flavor to the rich broth, squeeze a little lemon juice or add a splash of vinegar right before serving. This helps cut through the richness.

Recipe Variations

While this recipe is intentionally simple, there are a few tweaks you can make based on your preferences:

• Add noodles or rice: While the traditional vegetable-based soups often have noodles or rice, you can easily add them to this version for extra comfort and texture. Just cook them separately and add them to the soup when serving.
• Spicy Kick: If you like a little heat, add some crushed red pepper flakes to the broth. A touch of chili powder or a minced jalapeño can really liven up the soup.
• Herb variations: While thyme and parsley are the go-to herbs, you can experiment with others like rosemary for a more piney flavor, or sage for a deeper, earthier note.

Final Words

Chicken soup without vegetables is all about simplicity, and sometimes, simplicity is the secret to something truly special. With a rich broth, tender chicken, and just the right amount of seasoning, this soup offers comfort in every bite. It’s perfect for those who like to keep things uncomplicated but still crave that homemade, nourishing flavor.