One-Pot Chicken and Vegetable Soup

Name: One-Pot Chicken and Vegetable Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: Asian-inspired
Ingredients: 1 head napa cabbage, chopped; 4 heads bok choy, halved; 2 large carrots, sliced; 1 large onion, sliced; 1 apple, sliced; 2 stalks celery, chopped; 2 large leeks, sliced; 6 cloves garlic; 1 tbsp chicken bouillon paste; 1 whole chicken (3-4 lbs); salt, to taste; black pepper, to taste; 3 sprigs fresh thyme; 1/4 cup fresh parsley, chopped; 1 lb fusilli pasta, cooked; 1 tbsp chili crisp, for garnish

This one-pot chicken and vegetable soup uses a whole chicken and fresh vegetables that release their own moisture to create a rich, flavorful broth without any added water. The result is a deeply savory Asian-inspired soup finished with shredded chicken, pasta, and optional chili crisp.

🌍Asian-inspired 🏷️Chicken soup 🏷️Chicken noodle soup 🏷️One-pot meal 🏷️Comfort food Napa cabbage

🏷️

🏷️Bok choy

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claudenoiruncorkedonTikTok

Total

3h 20m

Servings

8

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by claudenoiruncorked

-0:00

claudenoiruncorkedonTikTok

Ingredients

1 head napa cabbage, chopped
4 heads bok choy, halved
2 large carrots, sliced
1 large onion, sliced
1 apple, sliced
2 stalks celery, chopped
2 large leeks, sliced
6 cloves garlic
1 tbsp chicken bouillon paste
1 whole chicken (3-4 lbs)
salt, to taste
black pepper, to taste
3 sprigs fresh thyme
1/4 cup fresh parsley, chopped
1 lb fusilli pasta, cooked
1 tbsp chili crisp, for garnishoptional

Instructions

1
In a large Dutch oven or heavy-bottomed pot, layer the chopped napa cabbage, bok choy, mixed carrots, onion, apple, and celery. Top with the sliced leeks.
2
Add the whole garlic cloves and a spoonful of chicken bouillon paste over the vegetables.
3
Season a whole chicken with salt and pepper, then place it on top of the vegetables, pressing it down gently.
4
Cover the pot and cook on low heat for 2 hours. The vegetables and chicken will release their own liquid to create a broth.
5
After 2 hours, uncover the pot. Add fresh thyme and parsley on top of the chicken.
6
Using tongs, carefully flip the chicken so it is breast-side down in the broth. Cover and continue to cook on low for another hour, or until the chicken is fully cooked and tender.
7
Remove the cooked chicken from the pot and place it in a large bowl.
8
Shred the chicken meat from the bones, discarding the skin and bones.
9
Return the shredded chicken to the pot with the vegetables and broth.
10
Add the pre-cooked fusilli pasta to the soup and stir everything together to combine.
11
Ladle the soup into bowls, ensuring you get plenty of broth, vegetables, chicken, and pasta. Garnish with chili crisp if desired.

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Tips & Notes

Pro tips

Cut vegetables into similar-sized pieces so they cook evenly and release moisture at the same rate.
Use a whole chicken with skin and bones—they add collagen and gelatin that thicken the broth naturally.
Shred the chicken directly in the pot once tender; avoid over-cooking it after shredding to keep it moist.
Add chili crisp at the table to let diners control heat level without overpowering the delicate broth.

Substitutions

Napa cabbage → green cabbage or Chinese broccoli (slightly more delicate flavor)
Bok choy → baby spinach or Chinese mustard greens (add in final 5 minutes to avoid overcooking)
Chicken bouillon paste → 1 tbsp soy sauce + 1 tsp fish sauce (for deeper umami)
Apple → pear or omit (apple adds subtle sweetness; optional)

Storage & make-ahead

Refrigerate cooled soup (without pasta) up to 3 days in an airtight container; freeze up to 2 months. Reheat gently on stovetop, add fresh pasta and shredded chicken, and finish with chili crisp.

Common Questions

Do I really need to add water to this soup?

No—the whole chicken and fresh vegetables (especially napa cabbage and bok choy) release enough liquid as they cook to create a rich, concentrated broth. This creates deeper flavor than adding water.

How long does this soup take to cook?

Slow-cooking on low heat allows the vegetables to fully soften and the chicken to become tender enough to shred, typically 2–3 hours depending on your pot and heat level.

Can I use chicken parts instead of a whole chicken?

Yes—use bone-in, skin-on thighs or a combination of thighs and breasts (about 3–4 lbs total). Bone-in cuts will add more gelatin and flavor to the broth.

What kind of pasta works best?

Small shapes like ditalini, orzo, or small shells work well. Add pasta in the final 10–15 minutes so it cooks in the hot broth without becoming mushy.

Can I make this ahead?

Yes—cook the soup without pasta, cool, and refrigerate up to 3 days. Reheat gently, add fresh pasta, and finish with shredded chicken and chili crisp just before serving.