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.
I love to hear that in the 70s people wore suits everywhere. My grandpa did so and the ladies were always made up. I used to watch them all dressed up for going anywhere when I was a small child.
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.
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.
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.
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 😌
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!!!
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"
💕👍 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.....❤️❤️❤️
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.♥️
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.
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
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 !! 😁
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!
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've been washing my chicken for 38 years. I had one cat who wouldn't eat raw chicken if it had ever been frozen. Lesson 1: fresh matters. The next two cats would not eat raw chicken out of the store wrapper no matter how good the chicken was {organic, field raised, fresh}. Once I rinse it and dry it they ate it. Lesson 2: trust animals because their senses {and sense} seem to be superior to ours That handled the food police stuff for me. Plus I trained as a chemist and am careful about controlling potential contaminants. I also stuff my turkeys. Once someone reports having felt I'll I'll reconsider. But if it ain't broke, don't fix it This is not a liberty you enjoy being the teacher, but I always point out that 39 years is a pretty good sample size. Well, only 38 turkeys. My daughter made it one year. Love this channel, JP.
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 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 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.
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.
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!
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.
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.
I was hit by a car in 1969 and all i can do in a body cast for a year was watch PBS the galloping gourmet, that is where my love for cooking started. Also watching my Italian mom and Grandmother cook, it was what inspired me, i cook with my heart how i feel and so did the best Chefs I knew my Mom and my Grandmother, and Chef JP teaches with love as they did. That is the kind of teacher you are blessed with, those of you that found his channel and follow him, Not until i found Chef JP did I ever respect or been more inspired by any high profile chef like "Krapsey" lol do not inspire creativity like Chef JP does. The Galloping Gourmet taught me it is ok to make mistakes, and so does Chef JP, from mistakes sometimes comes greatness.
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, 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!
I love a very veggie chicken soup. I also add squash and sweet bell peppers [not the green one] and peas, corn. Whatever I need to use up. I've added spinach just to bowl only if I need to use it up and doesn't need cooking because it melts into the hot liquid. Also love to squeeze lemon in my soup bowl as a personal preference. It somehow brings our more flavor of the soup.
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 🙏
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.
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.
I made chicken stock from leftover chicken pieces according to Jean-Pierre. I am a household of one (not including my girlfriend) and I put it in the freezer where it will be good for 17 years! In fact, the only time I buy a chicken and roast it is when I have run out of chicken stock. And it is wonderful for soup. I do the onions first, then use my cleaver to cut off a piece of frozen stock (my GF is frightened when I do this, but it's perfectly safe). Then I melt the stock in the onions and add other veggies, whatever I have, and some herbs. Then I cook the noodles in it and it's ready. It never fails.
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!!!!
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.
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'm a huge fan of homemade stock. I make it by the gallons and freeze it in 4 cup plastic take-out containers. Since the stock is ready, I'm free to compose so many different versions. I can add dark meat, white meat, or chicken meatballs. I can add pasta, rice, or matzo balls. I usually add whatever veggies I happen to have. It keeps it interesting for my family (and me, to make). I'm a fellow soup lover.
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.
And that, Ladies and Gentlemen. Is how you get the most out of a chicken! At times like this, making the most of every penny counts. A little work is all it takes to make a little go a long way. Thanks Chef! P.S. That stock is leagues better than any cube!
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!)
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!
The 70s I loved that time, only if it was like that today, anyhow I'm going to make your soup, looks delicious chief, my family will love it, God bless America 😊
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!
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!
I always learn something watching JP's videos ! .... After watching the chicken stock video i made my own soup ! .. Almost identical to this one ! .....Now i am in rehab ! Yes i am a chicken soup junkie ! ... OK SO I AM JOKING ,,, ??? But seriously ? a single bowl of chicken soup for lunch and i am full , happy and content ! ...
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.
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.
Excellent recipe, Chef Pierre! Thank you. I made it last night and used the WHOLE chicken with organic egg noodles and I added a bit more of the vegies. I like my soup more chunky, but wow, wow, wow, the taste! I'll never buy stock or broth again.
This video is about a year old, but fall is here, the weather is turning cold, and I felt like some chicken soup. I remembered this recipe. Got myself a 4lb chicken (less than $10), some vegetables, and followed your instructions exactly. The soup was DELICIOUS. As I deboned the chicken, I kept telling myself, "A child could do this - oh, no don't let a child use the boning knife." When I removed each breast from the carcass of the chicken, I yelled out to my wife, "5 Dollar." THANK YOU, Chef JP for the instruction and comic relief.
I agree with you on starting with a whole chicken. So much better and cheaper. Looks like a great soup . Wish you could cater food to South Dakota !! I agree the 70's and 80's were wonderful bell bottoms and all !!
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!
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 love to hear that in the 70s people wore suits everywhere. My grandpa did so and the ladies were always made up. I used to watch them all dressed up for going anywhere when I was a small child.
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.
I was born in '71, loved growing up in the 70's and 80's 🙏
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.
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.
That is a soup that would make a caring grandma proud. A comforting classic that doesn't need anything fancy.
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,
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 😌
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!!!
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"
💕👍 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.....❤️❤️❤️
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
God bless you, Jean-Pierre. Your videos do not just warm the bellies but also the hearts.
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.♥️
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.
Finally you said it again.
"God Bless America"!
I've been waiting for Chicken Soup. It's so easy and perfect for the soul.
👍👍👍😊🙏🙏🙏😊
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!
We need an uncut, 4 hour video with Chef Jean-Pierre.
I really enjoy your cooking channel and please share your 70’s stories ❤
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
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!
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 🙏
The legend that is Chef Jean-Pierre. Love from Ecosse 💙
I could never not like chicken noodle soup. Total comfort food for those colder days.
Again, Thank YOU Chef ... I sure enjoy your presentations ..... Thanks again.
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!
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!! 😋💕🙏
Je vous adore chef Jean-Pierre. Vous etes Merveilleux.
I've been washing my chicken for 38 years. I had one cat who wouldn't eat raw chicken if it had ever been frozen. Lesson 1: fresh matters. The next two cats would not eat raw chicken out of the store wrapper no matter how good the chicken was {organic, field raised, fresh}. Once I rinse it and dry it they ate it. Lesson 2: trust animals because their senses {and sense} seem to be superior to ours That handled the food police stuff for me. Plus I trained as a chemist and am careful about controlling potential contaminants. I also stuff my turkeys. Once someone reports having felt I'll I'll reconsider. But if it ain't broke, don't fix it
This is not a liberty you enjoy being the teacher, but I always point out that 39 years is a pretty good sample size. Well, only 38 turkeys. My daughter made it one year.
Love this channel, JP.
As a nurse who went to culinary school, I love this channel SO much!
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 needed this yesterday Chef! My wife is sick and I love your recipes
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!🙏 ❤️
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.
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.
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.
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.
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!
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.
Props to you, too, Jack! Teamwork makes the dream work!!
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.
👍😊
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.
Beautiful chicken noodle soup, Thank you so much, chef!
I made your chicken stock last week for Thanksgiving. What a difference, maestro! Soooo good. Can't wait to try this soup recipe!
I was hit by a car in 1969 and all i can do in a body cast for a year was watch PBS the galloping gourmet, that is where my love for cooking started. Also watching my Italian mom and Grandmother cook, it was what inspired me, i cook with my heart how i feel and so did the best Chefs I knew my Mom and my Grandmother, and Chef JP teaches with love as they did. That is the kind of teacher you are blessed with, those of you that found his channel and follow him, Not until i found Chef JP did I ever respect or been more inspired by any high profile chef like "Krapsey" lol do not inspire creativity like Chef JP does. The Galloping Gourmet taught me it is ok to make mistakes, and so does Chef JP, from mistakes sometimes comes greatness.
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
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, 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!
I love a very veggie chicken soup. I also add squash and sweet bell peppers [not the green one] and peas, corn. Whatever I need to use up. I've added spinach just to bowl only if I need to use it up and doesn't need cooking because it melts into the hot liquid. Also love to squeeze lemon in my soup bowl as a personal preference. It somehow brings our more flavor of the soup.
I love the sound of your additions! It’s all about adding your personal touch! ❤️
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 🙏
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.
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.
I made chicken stock from leftover chicken pieces according to Jean-Pierre. I am a household of one (not including my girlfriend) and I put it in the freezer where it will be good for 17 years! In fact, the only time I buy a chicken and roast it is when I have run out of chicken stock. And it is wonderful for soup. I do the onions first, then use my cleaver to cut off a piece of frozen stock (my GF is frightened when I do this, but it's perfectly safe). Then I melt the stock in the onions and add other veggies, whatever I have, and some herbs. Then I cook the noodles in it and it's ready. It never fails.
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.
🙏🙏🙏😊
I AM A BIG FAN OF HIM LOVE HIS COOKING GREAT CHIEF
We all know the real heartwarming classic is Chef Jean-Pierre
GOD gave each of us different talents. Thank you for sharing your with us. May the GOD BLESS YOU and HOLY MARY Protects You. 🙏
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’m going to make this tomorrow for lunch! I’ve already made your chicken stock. So I’m excited to try it.
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!!!!
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.
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'm a huge fan of homemade stock. I make it by the gallons and freeze it in 4 cup plastic take-out containers. Since the stock is ready, I'm free to compose so many different versions. I can add dark meat, white meat, or chicken meatballs. I can add pasta, rice, or matzo balls. I usually add whatever veggies I happen to have. It keeps it interesting for my family (and me, to make). I'm a fellow soup lover.
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.
‘70s/‘80s great for disco. Fun, fun, fun! Dressed up all the time.
True confessions. This is my favorite soup in all the world.
Merci beaucoup, Chef.
Yep .. The 70's and 80's where the best
You're approaching 1 million subscribers and that means "when you get that far" you have to do something spectacular that a kid can't do.
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.
And that, Ladies and Gentlemen. Is how you get the most out of a chicken! At times like this, making the most of every penny counts. A little work is all it takes to make a little go a long way. Thanks Chef! P.S. That stock is leagues better than any cube!
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!)
A master chef with charisma and high high intelligence wow
The perfect soup for the winter!
Cheers Chef!
Ohhh my God, this chef is a real Master. Best detailed ever!
Comfort food for the Soul, you can't beat it. Love it Jean-Pierre. 😎🥘👌👍❣
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!
He finally did it!!! Waited so long for you to make this video. Amazing.
The 70s I loved that time, only if it was like that today, anyhow I'm going to make your soup, looks delicious chief, my family will love it, God bless America 😊
I have learned so much from Chef JP and it has really improved the quality and ENJOYMENT of my cooking
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!
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!
Chef Jean-Pierre is a treasure. ✨🌟✨
I so miss the 70s and 80s Chef.
I always learn something watching JP's videos ! .... After watching the chicken stock video i made my own soup ! .. Almost identical to this one ! .....Now i am in rehab ! Yes i am a chicken soup junkie ! ... OK SO I AM JOKING ,,, ??? But seriously ? a single bowl of chicken soup for lunch and i am full , happy and content ! ...
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.
That soup looks amazing Chef! The clarity of the broth is beautiful! Now I wanna make it!
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.❤
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.
Finally...a delicious soup recipe...keep em coming
Jean-Peirre may Jesus bless you, your so soothing, like a friend, I hope he blesses you like your show blesses me
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.
Excellent recipe, Chef Pierre! Thank you. I made it last night and used the WHOLE chicken with organic egg noodles and I added a bit more of the vegies. I like my soup more chunky, but wow, wow, wow, the taste! I'll never buy stock or broth again.
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
This video is about a year old, but fall is here, the weather is turning cold, and I felt like some chicken soup. I remembered this recipe. Got myself a 4lb chicken (less than $10), some vegetables, and followed your instructions exactly. The soup was DELICIOUS. As I deboned the chicken, I kept telling myself, "A child could do this - oh, no don't let a child use the boning knife." When I removed each breast from the carcass of the chicken, I yelled out to my wife, "5 Dollar." THANK YOU, Chef JP for the instruction and comic relief.
I agree with you on starting with a whole chicken. So much better and cheaper. Looks like a great soup . Wish you could cater food to South Dakota !! I agree the 70's and 80's were wonderful bell bottoms and all !!
Love this simple recipe. Looks delicious. Thank you 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!
Really enjoy your videos, both the content and your joyous presence. Thank you