00:00I mean is this a recipe or a magic trick? Well that's a trick question because it's both.
00:04I decided to find out if you can really make chicken soup with no water. Add some olive oil
00:08to the bottom of our dutch oven, which I'm going to set over medium-high heat. We'll go ahead and
00:12transfer in our onion and leek along with our sauce and we'll give that a quick stir. And at
00:17this point we can transfer in our carrots and our celery and our mushrooms. Then I'm going to
00:22transfer in the apple and then we'll finish by transferring in our cabbage. And if we're using
00:27it our escarole, I'm using about twice as many vegetables as most recipes use. Press this down
00:32with our hand and cover it back up. We'll let it cook for another 10 minutes or until those vegetables
00:37have collapsed enough where we can fit our chicken in. We will top that with a generous sprinkling of
00:41salt as well as a nice sprinkling of cayenne. Then we'll finish up by laying our sliced ginger over
00:46the top and we'll let that simmer gently untouched for one and a half hours. And if everything goes
00:51according to plan, when we take off the lid our chicken should be perfectly cooked and we should
00:55be looking at a shocking amount of beautiful broth.
