How to Make Chicken Noodle Soup | Kenji's Cooking Show
ฝัง
- เผยแพร่เมื่อ 22 มิ.ย. 2024
- Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
This is how I make chicken noodle soup. Sometimes. Someimes I make it another way. Here's a very brief recipe:
For the broth:
2 pounds chicken carcasses or boney bits (such as wings, backs, or necks)
1 large chicken leg (or two if you want extra meat for another use)
1 large carrot, roughly chopped
1 onion roughly chopped
A couple stalks of celery, roughly chopped
Other aromatics, as desired, such as black peppercorns, bay leaves, parsley stems, thyme, rosemary, or garlic
For the Soup:
1 carrot, peeled and diced into bite-sized pieces
2 stalks celery, cut into bite-sized pieces
1/2 an onion, thinly sliced
4 ounces dry pasta of your choice
Chopped fresh herbs such as parsley or dill, to garnish
Kosher salt and freshly ground black pepper
1. For the broth: Combine all broth ingredients in a large saucepan and cover with cold water by a couple inches. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming scum and foam from the broth occasionally with a ladle, until the legs are completely tender, 1 to 1 1/2 hours. Remove leg and set aside to cool. Strain broth into a new pot and discard the solids.
2. For the Soup: When the chicken is cool enough to handle, remove it from the bone and shred or chop into bite-sized pieces. Add shredded chicken, carrots, celery, onion, and pasta to the soup. Simmer, stirring occasionally, until the pasta is as cooked as you like it, 10 to 15 minutes. Stir in the herbs, then season to taste with salt and pepper. - แนวปฏิบัติและการใช้ชีวิต
It's really frustrating when Kenji's recipes require us to have special equipment, especially for something as simple as chicken noodle soup. I don't know if it's worth buying a piano just to make soup at home.
Haha
They had us the first half, I'm not gonna lie, they had us.
@@bruellwitz they really did
Exactly, like wtf, I can’t afFord that
I didn't even see that coming! Well done and thanks for the laugh! :)
"Slowly bring it up to a boil"
Finally, my electric stove's moment to shine
hehe
haha, briliant :D recently moved into a place with electric and my quisine is now very "soup and 3-hour-sauces" oriented
LOL
😄
my electric stove is a heat demon that I barely ever go above medium low lol
Hi. Bye.
Bye. Hi.
Hi Kenji, in Poland we put a half of an onion directly on a stove burner until it's almost completely burnt on a side and then put it into the pot with other ingredients. It gives a broth a kinda smokey flavor and it's a must for our chicken soup.
Very true, I can't imagine "rosół" without it. :)
Interesting; no one I knew back from the Kresy did that.
I think the fact that we use celery root is even more important to "rosół" flavour :)
@@kqpa93 for people who don’t know what celery root is it’s also called celeriac, very good for soups
Interesting, I haven’t seen this before, I wonder if it’s a regional thing? My family is not far from Poznań
This is a formal petition to have musical intermissions in all videos.
Seconded.
The musical interlude we didn't deserve! Thank you Kenji!
It's like Chicken Noodle Soup for the Soul! :D
@@axelicious482 Visual ASMR
Kenji single handily keeps me sane by uploading thank you Kenji
So happy to see Jamón peek his face out from underneath the table!! I hadn’t seen him in the last few videos and was worried about him! They both are usually so dependable on showing up at the end when there is a treat to be had.
Shabu and Jamón have to be two of the best fed dogs in America
Him struggling with the onion peel at 2:36 and then deciding it’s not worth the time is the most relatable thing i’ve ever seen.
My Italian mom did this and it's fabulous....putting some shaved parmesan at the bottom of the soup bowl, then adding the hot soup on top.....to die for.
Using the remnants of a Parmesan rind in your stock is not a terrible thing, either.
It's a fairly simple comment to make, but I'm so glad that you are learning piano along to a metronome! It makes a world of difference in learning musicians. Practice sounded great, Kenji! The video was excellent as well.
I'm a simple man, if Kenji uploads video I stop what I'm doing and watch it.
Very original my dude
I'm not one to point out stale memes, but for gods sake, PLEASE stop using this stupid sentence.
"Im a simple dude, I see an opportunity to use a recycled comment to generate likes, I post"
This video could not come on a better day or at a better time. I can’t believe this was posted 30 seconds ago. So thankful.
Edit: adding that it was just really stormy weather after a long day/night of working so homemade chicken noodle soup with a good movie felt like the perfect thing.
hope you're okay bro
how high?
@@aidster77 hey this is a sweet comment. I’m okay, probably just working a little too hard and forgetting to take breaks. Thanks for checking in and have a good weekend.
I want a video of Kenji washing dishes. Also, going shopping.
I’ll be honest, all the chopping was my favorite part. ;)
Oh, and your photo. That was actually my favorite part. I had to rewind twice and pause the second time. Your food photography game is so strong, yet so casual. I’m impressed.
I'd love to see you go down the consommé route in one of your episodes. Fascinated by your description of draining everything (which seems like a waste) and scrubbing the chicken. Thanks for the great videos!
Well, you only drain the water, and just after it first comes to a boil, the chicken will not have given up much flavor to that water yet. For the stocks I make, both professionally and at home, absolute clarity is not an important factor, so I almost never do that extra step.Except when I’m cooking up a big batch of corned beef for St. Patricks Day in the 60 gallon kettle at work.
It’s a pretty common practice, especially for beef and pork bones. There can be a surprising amount of scum! For Vietnamese pho soup, for example, clarity is extremely important, so scrubbing the bones or roasting them to rid the scum is a must! (Though scrubbing seems to be more traditional then roasting for pho)
Dogs were so polite at the end
I can barely imagine the pressures of being a chef/family person/innovator during this pandemic. I’ve looked forward to your videos and I’ve now reread your book!!!! Thank you thank you for making my pandemic year worthwhile- and I feel more connected through cooking.
hey Kenji! A great trick for skimming is to use a mini fine mesh sieve if you have one, the scum clumps in large enough piece to stay stuck and I find it a little bit easier than with a laddle
Bingo! I use half of a small fine mesh tea strainer just for that purpose.
love how your dogs always turn up at the end to help with the taste test
Kenji, studying piano and watching Rick Beato videos! Music and cooking for me share so much, glad to see I'm not alone.
My heart when a sticker made it into the pot on the onion skin :/
Yay he took it out!
Kenji, this looks sooooo delicious...warm and comforting on a chilly day! Looking forward to giving your version a try.
am I crazy or did you put the finishing veggies directly onto the platter that had the raw chicken on it? and then used it again later? was there a cleaning step you didn't include?
When Kenji said "egg noodles are good at this" activates my google assistant. I have no idea why haha
same here 😂
Egg noodles kinda sounds like hey Google? 😂
Fun fact, this sort of thing is common and sometimes google will accidentally be listening to your conversation because some device thought you said "hey google"
I guess I will take a nice little break from homework to watch. I deserve it!
11:00 "this will go to the dogs.... or maybe my toddler" haha
I mean basically the same thing right?
@@splat_the_ghost 😂😂😂😂
I thought I was the only one hahaha
I find your videos very calming. I don't know if it's the good food or your voice. But... Yeah, I like what your doing here Kenji. I'm kind of new, found you about a month ago or something like that. Nice stuff.
I agree. If my mind is going a mile a minute, I will turn on Kenji even if I have to watch one I have already seen. Cheap and enjoyable therapy.
I LOVE putting egg noodles in my homemade chicken noodles soup, I think it adds a good texture but it's also great for adding noodles in leftover stock because they cook so quickly. But like you said, it's all preference! PS - You crushed that piano riff!!
Cutting the carrots and celery into thinner strips before chopping is so genius! Definitely will start doing that.
seeing shabu made me sad. :( RIP you precious little roomba. RIP
Kenji's Soup Show lately, love it!
Bless you for sharing an appreciation for canned chicken & stars. It's still an occasional comfort food for me. I feel validated.
I wonder if anyone has ever gone to a fancy restaurant and complained their carrots weren't diced neatly enough
That is exactly how the fancy people do
"These carrots aren't square, they're mildly trapezoidal!"
G*rdon R*msay probably would
After watching a bunch of your videos, I must say, I am in love with the amount of black pepper you use in everything. 10/10 the best seasoning!
Oh man! Mouthwatering. I love Kenji's recipes! On this one I'd probably sauté the mirepoix though
I like adding a little bit of ginger to my chicken noodle soup. Adds another light layer of complexity that I enjoy.
I'm gonna start calling my meals "projects" too.
Funny story, when my Vietnamese girlfriend invited me over to meet her family for the first time, she told me that they were making chicken noodle soup. I said yes, but in the back of my mind I was kinda disappointed because I was thinking it would be like Campbell's chicken noodle soup. It turns out they were making chicken broth pho and it was delicious. Turned out to be a great misunderstanding. 😂
Am I the only one who likes campbell soups
Oh man, that sounds like my mum too, I’d bring friends home and she’d make such complicated dishes. We Vietnamese prize treating our guests to the very best 🥰
@@QueenRyanKnockedtheFuckOut you. are. not. alone.
@@QueenRyanKnockedtheFuckOut it's not my first choice, but if it's what's around it works
Had a really bad night at work and this helped me relax, thanks for the great videos
this is astonighingly good. as a slight adjustment, I very lightly fried the chicken first. just wipe a tiny amount of olive oil directly onto room temperature dry chicken, then face skin down on medium heat to the point skin turns to amber, not crispy, dark or anything like that. this melts and caramalises the fat a touch and makes a huge difference to the chickeny flavour. this technique i picked up from a coq au vin recipe...
Love your videos Kenji! Definitely making this when I’m sick haha!
I like a bit of fresh ginger and half a lemon (skin and all) thrown in at the beginning when I'm making my stock.
kenji is easily my favorite chef in existence
You’re a good guy, Mr. Lopez-Alt. Enough people like you and the world would be a a warmer, more considerate place.
He practices with a metronome what a KING
I kinda want to combine this with some tempered egg and lemon to give some Agvolemono twist. It’s definitely not the traditional way to do it but I just feel like it would be so rich.
oh yeah, I love that stuff.
@@yaseminaksoy1680 not really at all. It affects texture more than taste.
I’m making a stock right now with some lemongrass and a little cilantro because I wanted that lemony taste as well, I’ll update when it’s done
@@Hashquatch still cooking?
@@abbasnadiri3031 not quite done yet
That soup looks so good. Our kids love homemade chicken noodle soup; I throw a bit of anise seed in there because that's how their Oma makes it.
This made me wanna invent my own chicken noodle soup recipe. I like thyme and parsnips, so I'm gonna base it around those flavors and see where it takes me!
Let’s goooo!!!! Eid Mubarak!!
Omg wow wish I was eating this right now!I'm going to the store to get the ingredients,I'll be making it this week.
Kenji, my friend, I super suggest trying turmeric and dry hard apple cider in your next chicken noodle soup. They produce such a beautiful unique flavor with the other ingredients you've included
The turmeric is also great when using that old timer chicken recipe to fight colds. Turmeric is not proven to work for everyone. Your responses to turmeric and the curcumin it contains may vary. I personally have noticed benefits - especially when my limbs or lungs get inflamed. Excellent suggest @marlesimms
Been looking for a good CNS recipe - thanks👍🏾
Earliest I've been to one of your videos! Can't wait to see what you do! =D
Love your channel! Thank you!
Thanks Chef 🤙🤙
I learned many years ago to debone cooked chicken with two spoons instead of forks. Tablespoons. On a whole chicken. It doesn’t tear the meat apart and works well. I’m a fan Kenji. 🤙🤙
It's pretty crazy to me that I've spent a lot of the past year watching Kenji's videos, and during that time I started making my own chicken noodle soup, even though I didn't have this video or recipe, from picking up a lot of what he talks about and shows in other videos, my soup is pretty much this same recipe in the video. I've stopped adding noodles though, I prefer pouring it over rice.
That's a solid technique! I also don't add the pasta to my chicken noodle soup at first with a big batch. I instead bring single serving amounts back up to temp and use that heating process to cook the noodles, mainly because if you overcook the noodles before chilling the soup then by the time you reheat it, the noodles don't have any texture at all.
@@banoctopus I know this is late, but my solution for this is to strain out the solids and store the solids and the broth separately in the fridge! That way your potatoes and pasta stay intact and your crunchy vegetables stay crunchy. It also works really well for meal prep if you freeze the solids in a bug ziplock bag and the liquid in ice cube trays! That way you can grab a couple ice cubes and a bunch of solids and heat up exactly as many servings as you want
piano session ftw, ultimate multitasker! 🙌🤣
I just found your site thanks to Brian Lagerstrom recommending. I love the way you cook, very real and full of important information that helps me learn. Thank u
most popular soup in Poland is "Rosól" which translates to chicken soup and the "law" says cook meat for 2h -> take "the bad stuff out"(skim, scum?) -> add vegies and herbs -> cook for another 2h -> remove stuff like onion and parsley root, pretty much leave carrots large chopped. All coocked verly slowly so the liquid is transparent and yellow (leave the onion skin). So my question is, have you tried doing your chicken soup this way? Trying to find out if im doing something just because we do it this way here or it actually matters, how many other chicken recipies have you tried before you sattled down for this one?. Also i add more meat, turkey neck, heart and stomach (chicken or turkey) + some beef and burned onion. For sure i will try yout version to check the difference :). What size is that le creuset?
Jamón is back! Yay! Guess the sunny weather is helping him!😻😻😻😻
I "yay"-ed out loud when he poked his nose out. It's weird how viewers can get attached to TH-cam dogs & worry when we haven't seen them, but it's definitely a thing.
@@ellemdee276 I know! I was so worried he would not show up! Hope he’s settling into Seattle!
More late night cooks please! I can relate more to those lol
You're my new favorite cooking channel
Excellent piano playing Kenji!
that was so delicious to watch omg
when i boil chicken for soup i like to remove it and then render it til crispy. then you chop it and use it as a topping for the soup! its incredible
Hey Kenji; I’ve been making homemade stocks and soups for years, and I’m curious - is it possible to overcook your carcasses? Frequently, I’ll start exactly the same, but then I might even pick the chicken and throw the bones back in to cook longer. Is there a point at which you’ve extracted all the flavor and collagen and are just overcooking? Your beef stew recipe made me want to ask this - the “old granny” knowledge of “boil it all day” ran strong in my family.
Kenji didn’t answer, but I will. Yes, you can overcook the carcasses, but sometimes I do this if I want a really deep stock, and then I just use other pieces of cooked chicken to put in the finished soup. Your idea of picking off the chicken and putting the bones back in is fine, I’ve done that. if I’m going to leave carcasses into overcook are usually just leave the backs and wing tips, and sometimes if I can find feet, I will use those too, because they add extra nice gelatinous collagen into the mix. I also leave in legs because I don’t care much for them. But thighs and breasts definitely are better IMO for the actual finished soup. Another thing I do is roasted stock with tomato paste, see chef jean Pierre video for that.
Kenji, the new kitchen looks great! Hope it’s feeling like home and nothing unfamiliar
I've had a REALLY good day today, and learning that Kenzi likes canned chicken noodle soup just topped it off. I like Campbell's chunky chicken noodle, myself.
Jamóns nose sticking out under the table is so cute!!
Great video!
looks so good
Thank you for the little piano intermission
I couldn’t stop thinking about hoy you used the dish you had your raw chicken in for everything and touched it and aaaargh!! But otherwise insane good recipe! And you left the left burner on but maybe intended?
If you dont like to eat chunks of cooked carrots like myself, grate them into recipes that call for them. You wont have any cooked carrot chunks to eat and it will still add to the flavor.
Thanks for this video.
B-roll with piano is awesome
I played that same song near 40 years ago when I was a young boy. Lovely recipe. Cheers from Australia 🇦🇺
4:55 I'm made happy by the fact that Kenji pitched the carrot skins into his developing stock instead of into (what I am assuming is) his compost bucket.
Haha I felt the same. I rarely throw any foodstuff in the trash. Sometimes I have to decide whether to feed my compost, or freeze it for stock. That's what good cooks do 😊
It is exactly the noodle soup we eat in cold days in Germany. Really delicious!
Cheers Kenji. Your uploads have been a big part of me getting through the last year - and having something to show for it with some helpful cooking skills and knowledge
Man I was so stressed that you weren't going to notice that sticker
Everybody should have at least one way, how beautifully said.
Purely comfort food, perfect for not only a cold, but when it's absolutely frigid outside, and needing extra TLC.
wow i can not believe i have not tried this, i am sure i will not ever go back to packaged soup again, hahaha, thanks for sharing watching from BC Canada
I'm fighting a nasty cold, so this is perfect. Thank you.
Please post late night POV’s more regularly!! My favorite thing on youtube!
Your book is wealth on its own. I developed a good sense of cooking.
Looks yummy🤤
Hi Kenji, thanks for all the great cooking vids! Do you have a homemade teriyaki sauce that you can demonstrate? Thanks!
Love your videos, Kenji! Was wondering: what's the last thing you really messed up cooking? Do you even make mistakes anymore, haha? Would you consider making a video showing how to "recover" from common kitchen errors?
I’m making this tomorrow!
Jamon was so cute popping out from under the tablecloth 🐕🦺
Wholesome
ahaha nice rick beato placement. shoutout to rick and kenji. two of my favorite TH-camrs in my rotation
There is no way. I made Chicken Noodle soup for my first time last week for a sick friend. I guess they should've waited a week to get sick. Am excited to try this next time!!
I'm totally doing this tomorrow :)
Looks delicious! I like a little lime at the end..
Whenever i make chicken soup I always fry the chicken skins on medium/low heat until they are super crispy rather then throw them away. I then crumble them and sprinkle it on top as a garnish and chicken seasoning.