Dave, great recipe and video. We will be making this recipe for sure! Also, have to say, you can definitely see a difference in the way your shirts are fitting. Great job on the weight loss, it's definitely noticeable!!!
I've missed watching your videos! So, today I'm going to catch up 😊 chicken fingers....I saw chicken feet @ WallyWorld and they were labeled as chicken paws🤣🤣🤣🤣 That ginger moved fast😅
I so enjoy your cooking videos. I also like to read comments where people are giving you good advice. I have one small nugget of advice. Try to not scrape the blade of your knife sideways on your cutting board/ mat. It will dull your blade much quicker and might even cause nicks in it. I bought a stainless scraper at the Dollar Tree and it’s one of my favorite kitchen tools. I use it to swipe off seeds and unwanted stuff off my board and it also is good for scooping things I’ve chopped up to put in the pan. Thanks for the great content.
Definitely use the celery leaves, they are where the flavour is. Thyme, leaves only unless making a stock. Freeze your ginger and garlic and onion before you grate them. You will be amazed at the difference it makes.
peel ginger with a spoon. Break off the knobs so you can get it on all sides. Great it with a micro plane. You can get pre grated ginger in the produce section.
You def need marjoram, tyme and yes or no on the sage up to you! Always leave the leafs of celery and more veggies the better you should always peel carrots to get skins off! I have to tell you Dave I NEVER ADD chicken broth I just use water and everyone loves my soup. I even love it I make all great soups every one tells me I’m a great chef! Complementing myself but when you use enough of veggies and herbs you never need store bought broths just water and good chicken or beef😊but what you made did look good. 😊
Next tip- use a spoon to scrape the skin off of ginger instead of a pealer, it’s easier to get in the grooves and the skin is soft enough to use a spoon. Also- ginger requires a rasp style grater, your big box grater as seen doesn’t work well.
Hi Dave. Great video. That’s definitely NOT the world’s best. I buy rotisserie chickens late at night when they’re cheap. Strip the meat off and freeze it, also freeze the carcass including the juices, skin and stuffing. We usually get at least 3 at a time. When we want a soup we boil up all of the carcasses with an onion, carrots, garlic, ginger, thyme, oregano and rosemary for about 5 hours. We drain/strain that keeping the onion and carrots aside. This leaves you with a phenomenal stock. We then mash the onion and carrots and return. Season with oyster sauce and Worcestershire sauce, salt and pepper. A dash of vinegar and sugar is optional. Add herbs and spices to taste and any vegetables you want and cook for 30 mins then add the meat and cook for another 30 mins. This makes a fantastic soup. The Mrs doesn’t like vegetable pieces so she blends it before adding the meat. Can be thickened with corn or potato starch.
Love this version of chicken soup. I can’t wait to make this with couscous, fresh ginger and turmeric instead of egg noodles. Thanks for this recipe 😊😊
Do NOT ever use prepared minced garlic! The favor compounds become weaker over time after the cell walls are broken down. If you want a good short cut- buy the peeled garlic in a bag and freeze it. The cloves take less than 5 minutes to defrost and using a garlic press makes it quick work
Not enough garlic...too much rosemary... Any rosemary is too much... I've been known to use a recipe using three cups of chopped garlic...and it's the base of one of my Chinese chicken salad recipes...
Best part of your cooking videos is you show it ALL!! Keep em coming Dave! :O)
The leaves are the best part! Yum yum 😀
You did good cant wait to make it. Thanks!
My family loves this chicken soup recipe. I found it online a year ago. Too make it quickly I use a rotisserie chicken from the grocery store.
That looks absolutely delicious! I enjoy your cooking presentations immensely- please keep doing them!
Love your ADHD! So glad to hear you are not ashamed! That is how God made you!!!
Hi Dave. That looks so good and love watching you. You make my day and thanks for sharing recipes.
Looks delicious! 🐓🥘🍲
Oh how I love homemade soups! This sounds like it's right up my alley. Great job Dave!
Dave, great recipe and video. We will be making this recipe for sure! Also, have to say, you can definitely see a difference in the way your shirts are fitting. Great job on the weight loss, it's definitely noticeable!!!
Good to make and healthy for u
I've missed watching your videos! So, today I'm going to catch up 😊 chicken fingers....I saw chicken feet @ WallyWorld and they were labeled as chicken paws🤣🤣🤣🤣 That ginger moved fast😅
I love your outdoor kitchen! That rug is pretty too!
I so enjoy your cooking videos. I also like to read comments where people are giving you good advice. I have one small nugget of advice. Try to not scrape the blade of your knife sideways on your cutting board/ mat. It will dull your blade much quicker and might even cause nicks in it. I bought a stainless scraper at the Dollar Tree and it’s one of my favorite kitchen tools. I use it to swipe off seeds and unwanted stuff off my board and it also is good for scooping things I’ve chopped up to put in the pan. Thanks for the great content.
Definitely use the celery leaves, they are where the flavour is. Thyme, leaves only unless making a stock. Freeze your ginger and garlic and onion before you grate them. You will be amazed at the difference it makes.
Love the new setup
peel ginger with a spoon. Break off the knobs so you can get it on all sides. Great it with a micro plane. You can get pre grated ginger in the produce section.
Garlic press works great then you don't have to chop it
Great easy recipe thanks
You def need marjoram, tyme and yes or no on the sage up to you! Always leave the leafs of celery and more veggies the better you should always peel carrots to get skins off! I have to tell you Dave I NEVER ADD chicken broth I just use water and everyone loves my soup. I even love it I make all great soups every one tells me I’m a great chef! Complementing myself but when you use enough of veggies and herbs you never need store bought broths just water and good chicken or beef😊but what you made did look good. 😊
Hey Dave…you need that food hand cutter/shredder/chopper thing from Pampered Chef!
Love your stuff Dave. How about Dutch Babies?
Next tip- use a spoon to scrape the skin off of ginger instead of a pealer, it’s easier to get in the grooves and the skin is soft enough to use a spoon.
Also- ginger requires a rasp style grater, your big box grater as seen doesn’t work well.
Good video Dave
Beef stew would be a good recipe to try.
Yummmm...
Now I want ot make chicken and dumplings.
Couscous = pasta
Couscous is a North African dish made from tiny steamed balls of semolina flour. It is actually a type of pasta.
Yes just the leaves!
you got the whole cutting board why do you cut things on the edge?
How about trying chicken fried streak.
Really enjoy the videos. I love your reaction when you put something too hot in your mouth.
Hi Dave. Great video. That’s definitely NOT the world’s best. I buy rotisserie chickens late at night when they’re cheap. Strip the meat off and freeze it, also freeze the carcass including the juices, skin and stuffing. We usually get at least 3 at a time. When we want a soup we boil up all of the carcasses with an onion, carrots, garlic, ginger, thyme, oregano and rosemary for about 5 hours. We drain/strain that keeping the onion and carrots aside. This leaves you with a phenomenal stock. We then mash the onion and carrots and return. Season with oyster sauce and Worcestershire sauce, salt and pepper. A dash of vinegar and sugar is optional. Add herbs and spices to taste and any vegetables you want and cook for 30 mins then add the meat and cook for another 30 mins. This makes a fantastic soup. The Mrs doesn’t like vegetable pieces so she blends it before adding the meat. Can be thickened with corn or potato starch.
Love this version of chicken soup. I can’t wait to make this with couscous, fresh ginger and turmeric instead of egg noodles. Thanks for this recipe 😊😊
@@doringnaputi8901 hello Doring. You’ve responded to my comment rather than to the original video.
If you freeze ginger first, its easier to grate
I would have added the celery leaves
dave, why sweep the garlic white paper on the floor???? pluuuuzzzeeee
Do NOT ever use prepared minced garlic! The favor compounds become weaker over time after the cell walls are broken down.
If you want a good short cut- buy the peeled garlic in a bag and freeze it. The cloves take less than 5 minutes to defrost and using a garlic press makes it quick work
I normally lime wash my chicken and take out the fat and sometimes the skin
Look up RADA knives they are nice inexpensive knives that last forever.
Dave I would love to see worlds best Taco Pie. Love this Channel too. Keep it up. The Hot Duke
Hi Molly❤❤😊😊😊😊😊😊
💜💯👍🏻👋🏻
Your cooking skills.. remind me of the The Galloping Gourmet.. give me y if you know other wise google lmao …😂
No stems just use leafs on herbs!🌿
I use a hand mixer to shred chicken
Not enough garlic...too much rosemary... Any rosemary is too much...
I've been known to use a recipe using three cups of chopped garlic...and it's the base of one of my Chinese chicken salad recipes...
Leaves only for rosemary & thyme...in my world, anyway.
Very funny, but a smart guy would let the soup cool down BEFORE he would taste it!
Dude I've been watching your cooking channel for ages and the knife 🔪 is never sharp...lol