I work with adults with disabilities and I used this for a cooking class today and they absolutely loved it. They had so much fun making it with me as well.
He is natural. No acting. He talks like you are hanging out in his kitchen and he is making an informal meal while you are watching and patiently waiting for a meal. That is why i think it is natural when he forgets an ingredient in time. I do that all the time. I now have a checklist
Chef you know I’m one of your most enthusiastic fans , I graduated CIA in 82’, first day of Practical Class our Chef Dieter Faulkner gave us all carrots, wash one and leave one as is , peel them , eat and taste the peelings, from both carrots came same reaction, BITTER, if we made stock’s in any class he would always come by and taste them, if he tasted anything bitter in the stock he would interrogate the entire class. We learned to be the best because Chef Faulkner always knew someone would take a shortcut. Every Chef in the CIA respected him more than any other Chef. He always told us , After my class form into groups of 4 and REWRITE my notes, they will make you a success. When I went to school I had 12 years experience, CIA course back then was 60 weeks over 2 years with an internship, but I learned more in the 3 weeks with this Chef than the other 57 weeks. Like you he made cooking fun but made you learn and understand what you were doing, so far that’s the only thing I have really disagreed on with you so far, and red bell pepper in chicken soup, next time use it in a breakfast omelette. Absolutely loved the cavatelli in the soup. P.S. I was a real soup Nazi in my hey day, lol, JP’s friends if you don’t thicken Chicken Noodle Soup in self serve restaurants all you end up is with a pot of broth.
Chef Jean-Peirre has become my absolute favorite Chef to learn from. I have massive respect for people like Marco Peirre-White, Jacques Pépin, Julia Child, and the long list of other amazing chefs. But there is just something wonderful relative to Chef Jean-Peirre's style that is comforting. He reminds me of what my father would be like if he was a professional chef.
Yeah, he isn't full of himself, like the others you mentioned. Anything he makes looks delicious, unlike say Marco, whose stuff looks perverted. He is a sellout marketing soup cubes, constantly flaunting his stupid Michelin stars.
It's that ever elusive feeling of being invited into the host's home. Pretty much every cooking show chef for the last twenty years (or more) has tried for this intimate feeling but Chef JP is the only one who's really captured it. Why? I think it's because the show is a little rough around the edges. He forgets ingredients, repeats points he's already made earlier, makes mistakes, goes on tangents about wearing suits in the '70s... I actually feel like these videos would be no different to actually just sitting in his kitchen and watching him cook. That's why he's the best!
@@KorriTimigan He reminds me more of someone that I'd like to hang out with, share a meal with, even cook for than "to be seen by". I show my kids and my wife his stuff all the time. I'm a pretty damn good home cook (if i do say so myself) and I'm still learning a lot from him. By the way, his beef stock is truly amazing. If you're not making your own stocks yet, DO IT. It makes so much of a difference I can't even tell you. Plus his catch phrase "Well hello there friends!" is so inviting and warm. My family actually says it when he comes on. That's how they know "Dad is watching that friendly Chef again"
Anyone who tells you that you talk too much...just ignore them entirely. I love your energy, I love your wisdom. And you cook amazing looking dishes. Just keep doing what you're doing.
💕👍 yeah, the 70s/80s, best times, if you have lived them, people, hospitality, music ..... in usa, canada, most of europe and morocco..... living, travelling, prices.....❤️❤️❤️
Unfortunately I think it was easier for y’all being in your 20’s in the 70’s than it is for us being in our 20’s in the 20’s 😅 at least we both have delicious chicken noodle soup recipe from this wonderful teacher 😌
I make my chicken soup exactly the way you do except I cook the noodles separately, preferably in chicken stock and then drain the stock back into the pot and keep the noodles separate because unless you’re gonna eat it immediately that day the noodles tend to get soggy. So my mother always taught me to do that just before you serve the soup. Absolutely love your videos. You’re an amazing chef.♥️
Hey Chef, I'm living in Poland and chicken soup is practically a national dish here. I definitely don't want to tell you how to cook, but may I suggest using lovage as one of your herbs. On its own it smells like chicken soup . Trust me it adds that certain je ne sais quoi.
We need a video of chef pierre with a bottle of wine and a friend just chatting about the hay days. Not saying it should happen all the time but i would love to hear some of his stories
For those wondering, he used cavatelli pasta for the noodle...it wasn't in the recipe link but just trying to be helpful 😉 Looking forward to making some soon!!!!
Through all the arrogance that has come to this job, by all the TV shows, sponsorships and celebritization of cooking, you sir with your humility, simpleness and pure self-sarcasm, are a rare diamond in a world full of coal stones...Thank you for keeping it simple and making us love cooking again...God bless you and greetings from Greece !! PS: If you ever decide to make a recipe from Greek cuisine that would be great !! 😁
Chicken Noodle Soup! Yes, a heartwarming classic and just what is needed during Winter's cold season. Several months ago, I got very sick. Yes, it was covid, surely one of the Omicron variants associated with a sore throat. After the sore throat, I developed a fever with severe chills and then I developed extreme sleepiness. I'd wake up so groggy, I couldn't walk straight and if I woke up around 5 to 7 o'clock, I wouldn't know if it was am or pm! I freeze a lot of my leftovers, so, I had plenty to eat, but at one point I ran out. I was very upset. I was very tired & sick and I was needed to go out to get something to eat. I was in a terrible state and I was very upset that I had to go out. It took me a while to figure out what I was going to do (Now, I realize I wasn't thinking straight -- a covid symptom.), but I decided to go to a fast food joint instead of the grocery store so I wouldn't need to walk; I could go through the drivethru and stay in my car. I decided to go to KFC, where I could buy a "Bucket" of chicken that would last me a few days. I also decided to go at around 7pm. There were less cars on the road and hopefully fewer people at the drivethru. Unfortunately, it was around 3pm and I was hungry. (I had been eating only dinner and I hadn't eaten the day before.). At around 4pm, my niece in FL called ( I live in MD, My family is very close, in spirit, but we live some distances away from each other.) She said that my other niece, who lives 45 minutes away was coming to bring a prescription she had picked up for me. (Instantly, I was upset that she was driving that distance to bring my medicine. I had asked her to get it and hold it. I had a doctor's appointment in her area and I would get it from her then.). And then, my niece said that she was bringing dinner, soup, chicken noodle soup. I started getting choked up. I stood up to go to the kitchen and I literally felt the weight lift from my shoulders. (I know it's just a saying, 'weight off your shoulders', but I literally felt it. It was very strange and very spiritual, if you know what I mean. Now, thinking more rationally, I think that it may have been tension releasing from the muscles in my shoulders.) In that moment, I felt such relief that I cried! My niece-FL got upset. We speak several times during the week, so, she knew I was sick. I told her how I had spent the last few hours working out how I was going to get dinner. She said that she didn't realize I was so sick. I told her that I didn't realize I was so sick either! Roughly, 30 min later, my 2nd niece, who lives 45 minutes away, arrived. She sat down for a while and we blabbed. She not only brought my prescription and soup (in several bags), but she brought some covid test kits, aspirin, an antihistamine and throat lozenges! Eventually, we got to the chicken noodle soup. It was Thai Chicken Noodle Soup meal that she enjoyed from Thai restaurant. There were several condiments with the soup, as well as a salad and Summer Rolls. (Quite honestly, I don't remember everything and I don't remember her instructions on how to eat it, i.e., what went into what.) After she left, I dug in. It was very peculiar. All of the soup ingredients were separately wrapped. The broth was in a 32 oz plastic container and there was a bowl (w/a lid)) that had cooked (but by now, cold) noodles in it. I unwrapped the meat (I think it was pork, not chicken), added to the noodles and zapped it. I was ravenous! I was so glad I didn't need to wait another 2 hours. The Summer Rolls had a Peanut Sauce for dipping and it was so heavenly. I was exceptionally grateful to my 2nd niece for jumping through hoops to help me and I love her so much! Still, I remain grateful to her, so, please don't discredit her (or me) with my next words. That was NOT Chicken Noodle Soup! Just a suggestion to someone who might be helping a sick family member or friend: There is no substitution for a Classic Chicken Noodle Soup. For most (hopefully, all who read this), an association to Chicken Noodle Soup becomes ingrained into the soul by adulthood. That association to childhood sickness (whether it was the flu or the measles) & just feeling terrible and Mom taking care of you, feeding you Chicken Noodle Soup and nursing you to good health is strong. For me, that association is so ingrained, that the thought of Chicken Noodle Soup made me (in my 60s) feel better. So, as delicious as Thai Chicken Noodle Soup is, it's no substitute for that classic version when sick. Thank you, Chef Jean-Pierre for your recipe!
Chef, I made a chicken soup a couple of weeks ago. I roasted six chicken thighs in my oven, while they were roasting, I made a homemade stock using chicken backs and necks, wing tips that I had in my freezer, and my veggies. After the thighs were done, I shredded the meat, and put it in a bag, and put it in the fridge for later. I through the thigh bones in the stock as well. My daughter came to the house and took some home with her! Fantastic!
I'm making this (again, because it's fantastic!) tomorrow and I notice you have hit 2 millions subscribers. Congratulations, Chef. You are an inspiration to so many people.
I wish I had had a tutorial like this the first time I ever made chicken soup. This way instead of taking about 5 years to figure it out I would have done it right the first time, thank you chef I know there's a lot of people out there who can't wait to make this recipe The only thing I do differently is to cook my pasta or rice separately and add it to the Bowl before I add the soup. The reason I do it this way cuz I typically make enough soup that it will last for several days and I don't enjoy how waterlogged the rice or noodles become over time. If you're going to serve it all that day then definitely add them to the soup
Too bad this isn't real chicken noodle soup! This is a "kitchen sink" soup ... Throwing everything in but the kitchen sink... He's throwing in whatever he had sitting inhis fridge. Chicken noodle soup is chicken broth, carrots, onions, chicken, and noodles period!
@@HTMLguruLady2 guess you'll be starting your own channel then and showing us all the right way won't you there andy? Let me know when you get that first million viewers
Chef, I got married in 1970 to a beautiful Texas girl, and it was the happiest time in our life!!! I well remember the 70s, and they were a marvelous time to be alive and in love!!!
You know what I love about Chef Jean-Pierre (and Jacques Pépin) is that he gives these little simple hints and extras that I never heard of before...like using a channel knife. I never even heard of a channel knife. But, these little details make a big difference! Merci!
I always learn something and I’ve been cooking for over 50 years; people say I’m am an excellent cook but this will take it to the next level. Thank you.
I never really understood what you meant by “texture is the conductor of flavour” until you explained it in that video. Now it makes perfect sense. Another great video 🙏
I bake a preseason whole chicken, split and bone down in backing pan, at 425f for a hour to 1.5hrs. I then dump it all into a pot of water with veggies and spices, then make the stock for it, the baked chicken puts it on a different level of Yummy.
Chef, please talk about your life! I am sure all your fans would love a single episode discussing some of your favorite memories from your life! Be it about the 70s, 80s, family, friends, an old love interest, school, or even COOKING and how your love for it came to be. Love you! As always, thank you for these amazing recipe videos! Cheers!
YES! We did dress 👗 up for every little thing in the 70s and 80s Sir Chef! 😊 Those were definitely much simpler & happier times!!!!!!! And now that we are living in troubled times, you are a gift from Above Sir Chef!!! You bring us a little sprinkle of JOY each time we see you here..... 🎉🥣🇺🇸💛🕊
I saw a kid maybe 8 or 9 years old) looking at the cell phone in his hand while bouncing a basketball in the church gym yesterday. Made me sad for him. I was in the moment my entire childhood.
Chicken is so expensive, I appreciate this recipe. I would love to see more least expensive recipes. I enjoy your approach to cooking great quality dishes.
New Years is coming and its time to start planning a special. I'd like to see Chef J P do a show and every time he uses one of his sayings he has to take a shot of wine or brandy . All the viewers can choose the saying that triggers a shot . Number 1 should be " a child can do it." Does anybody else have a recommendation. If he's this much fun now hammered should be a blast. Maybe the whole crew should have to take a shot.
allenferry9632 One year ago but a great comment. I suggest "More butter. Needs more butter". "Lasts in the freezer for 17 years" "God bless America". Thanks for the giggle. And don't forget his stories from the 70s and 80s. Now it is time to go cook something for the Aussie possums before they completely destroy my garden. Going into Winter here and they are very hungry.
You are so full of expression and I just love listening to you. If your videos don't motivate us to cook well, then nothing will. You are so clever, clean and charismatic. Many thanks for cheering me up daily.
I make pretty classic American chicken noodle soup about once a month. It’s practically therapy for me. I was so excited to see this video come out; I knew Chef JP would have tons of pointers for improving my soup, and he absolutely did not disappoint. So many things to try!! Everyone has to try it with orzo!
My wife and I absolutely love your approach to cooking and the humor you bring to it. Out of all the cooking shows I’ve watched over the years, yours is the most entertaining and your recipes are the ones we cook over and over again. Thanks for making cooking more approachable!
Just recently started watching and tried a few things so far “amazing”. Going to try all your stocks next. Just spent nearly $1000 in your store buying products oils, cookware etc.. love your style. Just had an operation so out of work 6 weeks so going to do as many recipes as I can. Keep up the great job. Me and the wife watch a new recipe every night before bedtime. She doesn’t cook, but maybe you can help me change that.
In my opinion, the 60's & 70's were the best time to grow up! People respected themselves and others enough to try and look nice. Men wore suits and on occasion, ties. Women wore clothes that covered their body decently and on occasion, hat & gloves for church and funerals. It would be wonderful if our grandkids could experience this but in this day and age it won't happen. The country --and world-- has moved too far left. God help us and God bless you, dear Chef!! 😋💕🙏
He's wonderful at breaking down the order of ingredients while assembling a recipe, describes why the chemistry of each dish needs to proceed a certain way. Too many chefs get tangled in their own presentation, Jean-Pierre makes it all very clear. A child can do it!
About 60 years ago an elderly relative died in Long Island. After the wake the son,who was a chef on a private charted yacht , made this chicken soup. It was thick and so tasty. Even now I can recall how pleasantly surprise how great this soup was. Now I know the secret and I plan to make it in the coming week. I love soup.
Mmmm...soup! This looks very tasty and just right for the chillier weather we're getting. (Last weekend I made turkey noodle soup with our 20-lb. turkey leftovers; also turkey pot pie, turkey salad, and turkey meat loaf--well, a kind of a terrine, I guess. Now I can go for some Thai food!)
Yesssssss, my favorite you tube guy lol Chef your amazing , I love watching you , I was born in the 70s and I remember my mom would watch you back then . I'm so glad I found you , your amazing and you make me crack up and giggy , all your recipes are so simple I love them ❤️ Keep on Rocking on !
I am with you about the '70s & 80's Disco was my favorite music Chef. I was born in 57. So you are right we were born in a fantastic time. Your Chicken noodle soup made me so hungry it looked, decedent. Thank you Chef Jean-Pierre.
Hello Chef, I cant stop thanking you for all you do, you truly teach from the heart, something that you do not come across very often, also your personality is of a nobleman you entertain this is why you are so effective at teaching, I have always said you make a person feel like they know you all their life's, I consider you a friend, God bless you Sir and keep the great videos coming and also keep sharing your memories.
I love the way you cook. I love the way you teach how to cook. It is for people who really spend time in the kitchen, (not those food snobs who never cooked a thing!). I also loved the 1970s and agree with you on that!
Although I steer clear of cooking like the plague, I chose to follow Chef JP on this one. I was reminded of Polish rosol by the soup. When I made it, it was terrible, but to my amazement, the next day it turned out to be the finest and most delicious meal I had ever prepared. I believe I undercooked the ingredients on the first day, but all flavours mixed together overnight and upon reheating. Thank you, Chef Jean-Pierre!
Chef must be one of the most optimistic persons I saw. Its amazing when such a great person comes with such a great talent. I love to watch his videos and learn so much from them! Pure pleasure and always improves my mood
When I made chicken soup recently, I used my largest strainer which fit perfectly in my ceramic pot. I put my initial veggies in there to make the stock, then just lifted the strainer out of the one pot & finished making my soup. Saved using more than one pot. Worked perfectly. :)
I never strain away all the food that I cooked in that pot. I bone the chicken and then put the pasta in. There is your soup. Nothing get composted other than the bones.
That's all, nothing to it, a child plus do this, it's just cooking and bloop bloop bloop! Forget Vince Lombardi's motivational speech, Chef Jean-Pierre has me feeling ready to cook for the whole universe🥳👨🏼🍳❤️
the 70's early 80's...let's talk about it sometime!! yummy chicken soup. Family asked to make a creamy chicken soup, yummy for a cool night in Southern California. My mom and grandma use to have a ridge carrot cutter, made crinkle carrots.
My mom, and Panera make the best chicken noodle soup. My mom makes egg noodles. From scratch. Also, she boils a chicken whole. Not cut up. She has her stock, and the chicken she tears apart later. After it cools. But what gets people, is her noodles from scratch. I have watched her cook chicken noodle soup, my whole life. Never an leftovers. I will say, she adds cumin, pepper, onion salt, and some salt. That is it. Watching her make noodles, is an art, and a science. Amish made noodles? Don't even come close. I know her technique, but won't share it. Family recipe really. My great grandmother taught it to her. Then to me. I will say it looks simple. But took me years to do it right. On my own. The only thing I do different? Adding garlic salt. I add that. Even to the Panera brand soup. Just my taste.
Chef, magnificent! I did something similar with a chicken I had smoked using applewood first. The soup had next level flavour. I would be interested to know if you had ever used a smoker in food preparation? As always keep on cooking!!
PRO TIP #2... I always buy Parmesan in chunk form and shred it when I need it, BUT, what do you do with the rind. I save it and use it in soups! It provides so much flavor and a richness you can't even believe. Add once you add your stock; (as much or little as you want), let it cook, then remove once the soup is done. AMAZING! Definitely adding this to my recipes! Thanks CHEF!
I love the awareness of salt, you can always add more but you can never take it away. I use cabbage instead of noodle and cook with sriracha as well. The best sick day/comfort food. I love this channel, thanks chef!
Not this soup but wanted to tell you that on Monday I made your "Beef Stew" recipe. My goodness it is delicious!!! I have had it every day since and just finished a bowl for my breakfast ( because why not! LOL) Everyone should try your fabulous Beef stew recipe!
I’ve always been scared of using herbs and garlic in any cooking, but today I made this soup. It is amazing! I was short of a celery heart but despite that, it’s a winner with me. I also learned to ‘salt’ from the earlier video, brilliant, thank you so much.
I work with adults with disabilities and I used this for a cooking class today and they absolutely loved it. They had so much fun making it with me as well.
Don't listen to people who complain about you "talking too much." You're wonderful. Love your commentary and stories. 🥰
I learn more from this man's "bloop bloop bloops" than I do from any other channel. He has a natural gift as a teacher. Thank you so much, chef!
He is natural. No acting. He talks like you are hanging out in his kitchen and he is making an informal meal while you are watching and patiently waiting for a meal. That is why i think it is natural when he forgets an ingredient in time. I do that all the time. I now have a checklist
I agree, I learn so much. Imagine how much he knows but doesn't realize that we don't know
He cracks me up 😂
Still think his way of thickening using the sieve is the best thing I have ever seen
Totally agree with you.
That is a soup that would make a caring grandma proud. A comforting classic that doesn't need anything fancy.
I hope our favorite chef is as happy in his own life as he makes us every time he posts a great recipe like this😘
He's dead 😢
@@lyili3428 no he's not .
@@genyagutierrez2928 He is
@@evil_bop prove it.
@@mayen67 nah he isnt
Chef you know I’m one of your most enthusiastic fans , I graduated CIA in 82’, first day of Practical Class our Chef Dieter Faulkner gave us all carrots, wash one and leave one as is , peel them , eat and taste the peelings, from both carrots came same reaction, BITTER, if we made stock’s in any class he would always come by and taste them, if he tasted anything bitter in the stock he would interrogate the entire class. We learned to be the best because Chef Faulkner always knew someone would take a shortcut. Every Chef in the CIA respected him more than any other Chef. He always told us , After my class form into groups of 4 and REWRITE my notes, they will make you a success. When I went to school I had 12 years experience, CIA course back then was 60 weeks over 2 years with an internship, but I learned more in the 3 weeks with this Chef than the other 57 weeks. Like you he made cooking fun but made you learn and understand what you were doing, so far that’s the only thing I have really disagreed on with you so far, and red bell pepper in chicken soup, next time use it in a breakfast omelette. Absolutely loved the cavatelli in the soup. P.S. I was a real soup Nazi in my hey day, lol, JP’s friends if you don’t thicken Chicken Noodle Soup in self serve restaurants all you end up is with a pot of broth.
I was born in '71, loved growing up in the 70's and 80's 🙏
Chef Jean-Peirre has become my absolute favorite Chef to learn from. I have massive respect for people like Marco Peirre-White, Jacques Pépin, Julia Child, and the long list of other amazing chefs. But there is just something wonderful relative to Chef Jean-Peirre's style that is comforting. He reminds me of what my father would be like if he was a professional chef.
Yeah, he isn't full of himself, like the others you mentioned. Anything he makes looks delicious, unlike say Marco, whose stuff looks perverted. He is a sellout marketing soup cubes, constantly flaunting his stupid Michelin stars.
Me too he’s great and love his fun humor too
It's that ever elusive feeling of being invited into the host's home. Pretty much every cooking show chef for the last twenty years (or more) has tried for this intimate feeling but Chef JP is the only one who's really captured it. Why? I think it's because the show is a little rough around the edges. He forgets ingredients, repeats points he's already made earlier, makes mistakes, goes on tangents about wearing suits in the '70s... I actually feel like these videos would be no different to actually just sitting in his kitchen and watching him cook. That's why he's the best!
so relatable !
@@KorriTimigan He reminds me more of someone that I'd like to hang out with, share a meal with, even cook for than "to be seen by". I show my kids and my wife his stuff all the time. I'm a pretty damn good home cook (if i do say so myself) and I'm still learning a lot from him.
By the way, his beef stock is truly amazing. If you're not making your own stocks yet, DO IT. It makes so much of a difference I can't even tell you.
Plus his catch phrase "Well hello there friends!" is so inviting and warm. My family actually says it when he comes on. That's how they know "Dad is watching that friendly Chef again"
God bless you, Jean-Pierre. Your videos do not just warm the bellies but also the hearts.
My most favorite cooking channel! Chef Jean Pierre is a National treasure!!!
Same!
Absolutely a National Treasure!!!! No one is even in his league! Learning something has NEVER been this much fun!
his a time traveller.
Chef is a little goofy, but i have learned ALOT from his videos!
Anyone who tells you that you talk too much...just ignore them entirely. I love your energy, I love your wisdom. And you cook amazing looking dishes. Just keep doing what you're doing.
💕👍 yeah, the 70s/80s, best times, if you have lived them,
people, hospitality, music .....
in usa, canada, most of europe and morocco.....
living, travelling, prices.....❤️❤️❤️
It was easier being in my 20's in the 70's than in my 70's in the 20's
Unfortunately I think it was easier for y’all being in your 20’s in the 70’s than it is for us being in our 20’s in the 20’s 😅 at least we both have delicious chicken noodle soup recipe from this wonderful teacher 😌
I really enjoy your cooking channel and please share your 70’s stories ❤
I make my chicken soup exactly the way you do except I cook the noodles separately, preferably in chicken stock and then drain the stock back into the pot and keep the noodles separate because unless you’re gonna eat it immediately that day the noodles tend to get soggy. So my mother always taught me to do that just before you serve the soup. Absolutely love your videos. You’re an amazing chef.♥️
We need an uncut, 4 hour video with Chef Jean-Pierre.
Hey Chef, I'm living in Poland and chicken soup is practically a national dish here. I definitely don't want to tell you how to cook, but may I suggest using lovage as one of your herbs. On its own it smells like chicken soup . Trust me it adds that certain je ne sais quoi.
My parents are from Romania and my mom always used lovage. Must be an Eastern European thing. I call it celery on steroids,
We need a video of chef pierre with a bottle of wine and a friend just chatting about the hay days. Not saying it should happen all the time but i would love to hear some of his stories
I could never not like chicken noodle soup. Total comfort food for those colder days.
For those wondering, he used cavatelli pasta for the noodle...it wasn't in the recipe link but just trying to be helpful 😉
Looking forward to making some soon!!!!
Through all the arrogance that has come to this job, by all the TV shows, sponsorships and celebritization of cooking, you sir with your humility, simpleness and pure self-sarcasm, are a rare diamond in a world full of coal stones...Thank you for keeping it simple and making us love cooking again...God bless you and greetings from Greece !!
PS: If you ever decide to make a recipe from Greek cuisine that would be great !! 😁
Thank you for the kind words 🙏
Chef, I always learn a trick or two watching you. This time, it’s the addition of a thickener. Makes so much sense. Thank you!
As a nurse who went to culinary school, I love this channel SO much!
Finally you said it again.
"God Bless America"!
I've been waiting for Chicken Soup. It's so easy and perfect for the soul.
👍👍👍😊🙏🙏🙏😊
Je vous adore chef Jean-Pierre. Vous etes Merveilleux.
Again, Thank YOU Chef ... I sure enjoy your presentations ..... Thanks again.
I so miss the 70s and 80s Chef.
Chicken Noodle Soup! Yes, a heartwarming classic and just what is needed during Winter's cold season.
Several months ago, I got very sick. Yes, it was covid, surely one of the Omicron variants associated with a sore throat. After the sore throat, I developed a fever with severe chills and then I developed extreme sleepiness. I'd wake up so groggy, I couldn't walk straight and if I woke up around 5 to 7 o'clock, I wouldn't know if it was am or pm! I freeze a lot of my leftovers, so, I had plenty to eat, but at one point I ran out. I was very upset. I was very tired & sick and I was needed to go out to get something to eat. I was in a terrible state and I was very upset that I had to go out. It took me a while to figure out what I was going to do (Now, I realize I wasn't thinking straight -- a covid symptom.), but I decided to go to a fast food joint instead of the grocery store so I wouldn't need to walk; I could go through the drivethru and stay in my car. I decided to go to KFC, where I could buy a "Bucket" of chicken that would last me a few days. I also decided to go at around 7pm. There were less cars on the road and hopefully fewer people at the drivethru. Unfortunately, it was around 3pm and I was hungry. (I had been eating only dinner and I hadn't eaten the day before.). At around 4pm, my niece in FL called ( I live in MD, My family is very close, in spirit, but we live some distances away from each other.) She said that my other niece, who lives 45 minutes away was coming to bring a prescription she had picked up for me. (Instantly, I was upset that she was driving that distance to bring my medicine. I had asked her to get it and hold it. I had a doctor's appointment in her area and I would get it from her then.). And then, my niece said that she was bringing dinner, soup, chicken noodle soup. I started getting choked up. I stood up to go to the kitchen and I literally felt the weight lift from my shoulders. (I know it's just a saying, 'weight off your shoulders', but I literally felt it. It was very strange and very spiritual, if you know what I mean. Now, thinking more rationally, I think that it may have been tension releasing from the muscles in my shoulders.) In that moment, I felt such relief that I cried! My niece-FL got upset. We speak several times during the week, so, she knew I was sick. I told her how I had spent the last few hours working out how I was going to get dinner. She said that she didn't realize I was so sick. I told her that I didn't realize I was so sick either!
Roughly, 30 min later, my 2nd niece, who lives 45 minutes away, arrived. She sat down for a while and we blabbed. She not only brought my prescription and soup (in several bags), but she brought some covid test kits, aspirin, an antihistamine and throat lozenges! Eventually, we got to the chicken noodle soup. It was Thai Chicken Noodle Soup meal that she enjoyed from Thai restaurant. There were several condiments with the soup, as well as a salad and Summer Rolls. (Quite honestly, I don't remember everything and I don't remember her instructions on how to eat it, i.e., what went into what.) After she left, I dug in. It was very peculiar. All of the soup ingredients were separately wrapped. The broth was in a 32 oz plastic container and there was a bowl (w/a lid)) that had cooked (but by now, cold) noodles in it. I unwrapped the meat (I think it was pork, not chicken), added to the noodles and zapped it. I was ravenous! I was so glad I didn't need to wait another 2 hours. The Summer Rolls had a Peanut Sauce for dipping and it was so heavenly.
I was exceptionally grateful to my 2nd niece for jumping through hoops to help me and I love her so much! Still, I remain grateful to her, so, please don't discredit her (or me) with my next words. That was NOT Chicken Noodle Soup!
Just a suggestion to someone who might be helping a sick family member or friend:
There is no substitution for a Classic Chicken Noodle Soup. For most (hopefully, all who read this), an association to Chicken Noodle Soup becomes ingrained into the soul by adulthood. That association to childhood sickness (whether it was the flu or the measles) & just feeling terrible and Mom taking care of you, feeding you Chicken Noodle Soup and nursing you to good health is strong. For me, that association is so ingrained, that the thought of Chicken Noodle Soup made me (in my 60s) feel better. So, as delicious as Thai Chicken Noodle Soup is, it's no substitute for that classic version when sick.
Thank you, Chef Jean-Pierre for your recipe!
Chef, I made a chicken soup a couple of weeks ago. I roasted six chicken thighs in my oven, while they were roasting, I made a homemade stock using chicken backs and necks, wing tips that I had in my freezer, and my veggies. After the thighs were done, I shredded the meat, and put it in a bag, and put it in the fridge for later. I through the thigh bones in the stock as well.
My daughter came to the house and took some home with her! Fantastic!
I'm making this (again, because it's fantastic!) tomorrow and I notice you have hit 2 millions subscribers. Congratulations, Chef. You are an inspiration to so many people.
Wow, thank you!🙏 ❤️
I made your chicken stock last week for Thanksgiving. What a difference, maestro! Soooo good. Can't wait to try this soup recipe!
The legend that is Chef Jean-Pierre. Love from Ecosse 💙
I wish I had had a tutorial like this the first time I ever made chicken soup. This way instead of taking about 5 years to figure it out I would have done it right the first time, thank you chef I know there's a lot of people out there who can't wait to make this recipe
The only thing I do differently is to cook my pasta or rice separately and add it to the Bowl before I add the soup. The reason I do it this way cuz I typically make enough soup that it will last for several days and I don't enjoy how waterlogged the rice or noodles become over time. If you're going to serve it all that day then definitely add them to the soup
I do that too.
@@danieb4273 nice to know I'm not alone
Excellent tip, thanks.
Too bad this isn't real chicken noodle soup! This is a "kitchen sink" soup ... Throwing everything in but the kitchen sink... He's throwing in whatever he had sitting inhis fridge. Chicken noodle soup is chicken broth, carrots, onions, chicken, and noodles period!
@@HTMLguruLady2 guess you'll be starting your own channel then and showing us all the right way won't you there andy? Let me know when you get that first million viewers
Chef, I got married in 1970 to a beautiful Texas girl, and it was the happiest time in our life!!! I well remember the 70s, and they were a marvelous time to be alive and in love!!!
Props to you, too, Jack! Teamwork makes the dream work!!
We love you keep talking about the 70s and the 80s❤❤❤
I'm making something like this today. Basically my 1st time, as I was young and having a great time in the 70's.
Chef JP: "Texture is the conductor of flavor". Love it. Thanks Chef. :-)
The 70's were the best times. The best. Will be making this soup for sure. Will make my own chicken broth for the first time based on this.
You know what I love about Chef Jean-Pierre (and Jacques Pépin) is that he gives these little simple hints and extras that I never heard of before...like using a channel knife. I never even heard of a channel knife. But, these little details make a big difference! Merci!
I needed this yesterday Chef! My wife is sick and I love your recipes
I always learn something and I’ve been cooking for over 50 years; people say I’m am an excellent cook but this will take it to the next level. Thank you.
I never really understood what you meant by “texture is the conductor of flavour” until you explained it in that video. Now it makes perfect sense.
Another great video 🙏
Way better than anything from a can. Home made soups are the best...without any question. More soup recipies Jean-Pierre...'tis the season for them.
I bake a preseason whole chicken, split and bone down in backing pan, at 425f for a hour to 1.5hrs. I then dump it all into a pot of water with veggies and spices, then make the stock for it, the baked chicken puts it on a different level of Yummy.
Chef, please talk about your life! I am sure all your fans would love a single episode discussing some of your favorite memories from your life! Be it about the 70s, 80s, family, friends, an old love interest, school, or even COOKING and how your love for it came to be. Love you! As always, thank you for these amazing recipe videos! Cheers!
YES! We did dress 👗 up for every little thing in the 70s and 80s Sir Chef! 😊
Those were definitely much simpler & happier times!!!!!!!
And now that we are living in troubled times, you are a gift from Above Sir Chef!!!
You bring us a little sprinkle of JOY each time we see you here..... 🎉🥣🇺🇸💛🕊
I saw a kid maybe 8 or 9 years old) looking at the cell phone in his hand while bouncing a basketball in the church gym yesterday. Made me sad for him. I was in the moment my entire childhood.
This was like sitting with Monet or Picasso and having them show you about painting and their passion for it. A true master you are Sir.
🙏🙏🙏😊
Chicken is so expensive, I appreciate this recipe. I would love to see more least expensive recipes. I enjoy your approach to cooking great quality dishes.
True confessions. This is my favorite soup in all the world.
Merci beaucoup, Chef.
New Years is coming and its time to start planning a special.
I'd like to see Chef J P do a show and every time he uses one of his sayings he has to take a shot of wine or brandy . All the viewers can choose the saying that triggers a shot . Number 1 should be " a child can do it."
Does anybody else have a recommendation.
If he's this much fun now hammered should be a blast. Maybe the whole crew should have to take a shot.
allenferry9632 One year ago but a great comment. I suggest "More butter. Needs more butter". "Lasts in the freezer for 17 years" "God bless America". Thanks for the giggle. And don't forget his stories from the 70s and 80s. Now it is time to go cook something for the Aussie possums before they completely destroy my garden. Going into Winter here and they are very hungry.
That's a freaking great bowl of soup. I never thought about texture in my soup. I'm going too for now on. You're the best, thanks.
You are so full of expression and I just love listening to you. If your videos don't motivate us to cook well, then nothing will. You are so clever, clean and charismatic. Many thanks for cheering me up daily.
This is perfect. It’s great it’s just what I need. Homemade chicken noodle soup. It’s great for a cold my grandma used to say.❤
Beautiful chicken noodle soup, Thank you so much, chef!
I make pretty classic American chicken noodle soup about once a month. It’s practically therapy for me. I was so excited to see this video come out; I knew Chef JP would have tons of pointers for improving my soup, and he absolutely did not disappoint. So many things to try!!
Everyone has to try it with orzo!
My wife and I absolutely love your approach to cooking and the humor you bring to it. Out of all the cooking shows I’ve watched over the years, yours is the most entertaining and your recipes are the ones we cook over and over again. Thanks for making cooking more approachable!
Just recently started watching and tried a few things so far “amazing”. Going to try all your stocks next. Just spent nearly $1000 in your store buying products oils, cookware etc.. love your style. Just had an operation so out of work 6 weeks so going to do as many recipes as I can. Keep up the great job. Me and the wife watch a new recipe every night before bedtime. She doesn’t cook, but maybe you can help me change that.
Without a doubt the 70’s and 80’s were the best of times…. Totally different vibe. Chef JP knows all about it.
With the threat of nuclear annihilation? No thanks
The perfect soup for the winter!
Cheers Chef!
In my opinion, the 60's & 70's were the best time to grow up! People respected themselves and others enough to try and look nice. Men wore suits and on occasion, ties. Women wore clothes that covered their body decently and on occasion, hat & gloves for church and funerals. It would be wonderful if our grandkids could experience this but in this day and age it won't happen. The country --and world-- has moved too far left. God help us and God bless you, dear Chef!! 😋💕🙏
I have learned so much from Chef JP and it has really improved the quality and ENJOYMENT of my cooking
It looks gorgeous (and I bet it tastes wonderful)! Keep careful and be glad. You are a source of joy! God bless you, Bonnie
Jean you have given me inspiration to become a chef again and I start my new job very soon. Thank you
He's wonderful at breaking down the order of ingredients while assembling a recipe, describes why the chemistry of each dish needs to proceed a certain way. Too many chefs get tangled in their own presentation, Jean-Pierre makes it all very clear. A child can do it!
Comfort food for the Soul, you can't beat it. Love it Jean-Pierre. 😎🥘👌👍❣
Pay no attention to negative TH-cam comments. People on the internet can be mean for no reason. Keep doing what you’re doing, chef!
Chef Pierre I made this today for my parents and they loved it so delicious 🤤 thank you 🙏🏽!
About 60 years ago an elderly relative died in Long Island. After the wake the son,who was a chef on a private charted yacht , made this chicken soup. It was thick and so tasty. Even now I can recall how pleasantly surprise how great this soup was. Now I know the secret and I plan to make it in the coming week. I love soup.
We all know the real heartwarming classic is Chef Jean-Pierre
I AM A BIG FAN OF HIM LOVE HIS COOKING GREAT CHIEF
Mmmm...soup! This looks very tasty and just right for the chillier weather we're getting.
(Last weekend I made turkey noodle soup with our 20-lb. turkey leftovers; also turkey pot pie, turkey salad, and turkey meat loaf--well, a kind of a terrine, I guess. Now I can go for some Thai food!)
I’m going to make this tomorrow for lunch! I’ve already made your chicken stock. So I’m excited to try it.
Yesssssss, my favorite you tube guy lol Chef your amazing , I love watching you , I was born in the 70s and I remember my mom would watch you back then . I'm so glad I found you , your amazing and you make me crack up
and giggy , all your recipes are so simple I love them ❤️
Keep on Rocking on !
I’ve been cooking a long time and whenever I watch your videos I learn something new. You’re a great teacher!!
Chef Jean-Pierre can tell me to “measure carefully” a million times over and I would laugh each and every time. He’s really a treasure.
I am with you about the '70s & 80's Disco was my favorite music Chef. I was born in 57. So you are right we were born in a fantastic time. Your Chicken noodle soup made me so hungry it looked, decedent. Thank you Chef Jean-Pierre.
Hello Chef, I cant stop thanking you for all you do, you truly teach from the heart, something that you do not come across very often, also your personality is of a nobleman you entertain this is why you are so effective at teaching, I have always said you make a person feel like they know you all their life's, I consider you a friend, God bless you Sir and keep the great videos coming and also keep sharing your memories.
I love the way you cook. I love the way you teach how to cook. It is for people who really spend time in the kitchen, (not those food snobs who never cooked a thing!). I also loved the 1970s and agree with you on that!
Thank you Chef, you are reorganizing my head & now I understand the principles of the cooking much better!
Although I steer clear of cooking like the plague, I chose to follow Chef JP on this one. I was reminded of Polish rosol by the soup. When I made it, it was terrible, but to my amazement, the next day it turned out to be the finest and most delicious meal I had ever prepared. I believe I undercooked the ingredients on the first day, but all flavours mixed together overnight and upon reheating. Thank you, Chef Jean-Pierre!
Bring on the soups Chef JP! It's getting cold up here in Michigan and a coworker and I were just talking about making soups from scratch.
Chef must be one of the most optimistic persons I saw. Its amazing when such a great person comes with such a great talent. I love to watch his videos and learn so much from them! Pure pleasure and always improves my mood
🙏🙏🙏😊
So true! Jean Pierre is the best chef to watch and learn from. He's fun, informative and talented and wonderful to watch
Love this simple recipe. Looks delicious. Thank you Chef!
I made roast beef first time after watching video from this chef and it turned out great. I learn a lot from him. Thank you.
When I made chicken soup recently, I used my largest strainer which fit perfectly in my ceramic pot. I put my initial veggies in there to make the stock, then just lifted the strainer out of the one pot & finished making my soup. Saved using more than one pot. Worked perfectly. :)
I never strain away all the food that I cooked in that pot. I bone the chicken and then put the pasta in. There is your soup. Nothing get composted other than the bones.
That's all, nothing to it, a child plus do this, it's just cooking and bloop bloop bloop!
Forget Vince Lombardi's motivational speech, Chef Jean-Pierre has me feeling ready to cook for the whole universe🥳👨🏼🍳❤️
I'm so making this tonight! Bless you Chef! Okay it's done and it is the best chicken soup I've ever made!!!!!
the 70's early 80's...let's talk about it sometime!! yummy chicken soup. Family asked to make a creamy chicken soup, yummy for a cool night in Southern California. My mom and grandma use to have a ridge carrot cutter, made crinkle carrots.
I did a turkey vegetable noodle soup with two types of noodles one with egg noodles the other with Fettuccine Alfredo both were amazing.
My mom, and Panera make the best chicken noodle soup. My mom makes egg noodles. From scratch. Also, she boils a chicken whole. Not cut up. She has her stock, and the chicken she tears apart later. After it cools. But what gets people, is her noodles from scratch. I have watched her cook chicken noodle soup, my whole life. Never an leftovers. I will say, she adds cumin, pepper, onion salt, and some salt. That is it. Watching her make noodles, is an art, and a science. Amish made noodles? Don't even come close. I know her technique, but won't share it. Family recipe really. My great grandmother taught it to her. Then to me. I will say it looks simple. But took me years to do it right. On my own. The only thing I do different? Adding garlic salt. I add that. Even to the Panera brand soup. Just my taste.
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Chef JP makes my day! I wish his videos were an hour long!
Me too
@@cjsnanny Yah, "Lost in Space" had a Bloop & no Chickens. We've Chef JP
sheeeeesh, that's a lot of bloops! i rather just marry the guy for his cooking
Not only do I learn from his cooking but I find myself entertained with his cute way of communication.
Chef, magnificent! I did something similar with a chicken I had smoked using applewood first. The soup had next level flavour. I would be interested to know if you had ever used a smoker in food preparation? As always keep on cooking!!
PRO TIP #2... I always buy Parmesan in chunk form and shred it when I need it, BUT, what do you do with the rind. I save it and use it in soups! It provides so much flavor and a richness you can't even believe. Add once you add your stock; (as much or little as you want), let it cook, then remove once the soup is done. AMAZING! Definitely adding this to my recipes! Thanks CHEF!
Ahhh...my favorite!!! I'm making some of this soup today!!! Thank you so much, Chef Jean-Pierre...💗💗💗
I love the awareness of salt, you can always add more but you can never take it away. I use cabbage instead of noodle and cook with sriracha as well. The best sick day/comfort food. I love this channel, thanks chef!
Not this soup but wanted to tell you that on Monday I made your "Beef Stew" recipe. My goodness it is delicious!!! I have had it every day since and just finished a bowl for my breakfast ( because why not! LOL) Everyone should try your fabulous Beef stew recipe!
Also try chefs Beef Stroghanoff recipe, it's divine!!
I’ve always been scared of using herbs and garlic in any cooking, but today I made this soup. It is amazing! I was short of a celery heart but despite that, it’s a winner with me. I also learned to ‘salt’ from the earlier video, brilliant, thank you so much.
Finally...a delicious soup recipe...keep em coming
There's not a recipe I've followed from Chef Jean-Pierre that has failed me. Thank you chef for yet another cracker of a recipe! Love your work ❤️