Stock & Chicken Noodle Soup | Basics with Babish
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- Опубликовано: 10 янв 2018
- If you haven't made homemade stock before, you can't imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup - which I'm going to show you how to make in this episode of Basics.
Watch the rebroadcast of the Twitch livestream for this episode here: • Stock & Chicken Noodle...
Recipe: basicswithbabish.co/basicsepi...
Grocery List:
Celery
Carrots
Leeks
Parsnips
Turnips
Garlic (entire head)
White onions
Chicken spines or wings
Vegetable or canola oil
Fresh thyme
Fresh parsley
Whole peppercorns
Olive oil
Fresh ginger
Fresh lemongrass
Boneless, skinless chicken thighs
Fresh dill
Scallions
Salt
Egg noodles
Special equipment:
Vegetable peeler
Chef's knife
Stainless steel pan (optional)
Deep soup pot
Colander
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Theme song: "Stay Tuned" by Wuh Oh
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Развлечения
Can you start a new show called "Broke with Babish" so you can teach us how to cook something delicious on a really small budget
I made this yesterday (granted in a much smaller pot than his) and I still got about 6 bowls worth out of it. Got the ingredients for about $20 at WalMart. $3.33 per meal is pretty budget friendly, I think.
+Jim Hutchinson
Yea, chicken and veggies like this isn't really much.
I wasn't talking about this specific dish
There's another channel that does a lot of stuff with price in mind. Think it's called Brothers Green if I remember correctly. They have decent recipes, but it's more about the ideas and techniques.
What is he filling up the pot with at 3:43 ?
gordon ramsay: let the knife do the work
binging with babish: let the flavours get to know each other
i think i cracked the secret to good cooking- leave ur food alone in a room with a knife
Hey if it works for day cares
Zenhotta underrated comment here
Poopace lolll
chef john: WHERES THE CAYENNE!!!
You forgot a key tip. If you smell garlic, that is fine. You are really looking to smell the chicken as well.
"there's a little fat in these thighs" ....honestly same
bro, a little? with me there is JUST fat lmfao
↑↑
this
im just pure concentrated LARD
^ ^
My mom made chicken soup in a very similar way, and prepared her stock for 24 hours. When I first moved out of the house, I ended up in a colder environment than I was used to. I ended up getting sick for awhile, and felt awful. I remembered my mom's chicken soup - she prepared it much like you do - and bought some from the store. It barely helped at all.
My mom found out I was feeling ill. She made a whole batch of chicken soup and sent it to me in mason jars. I was feeling so awful one night, the last thing I wanted to do was eat, but she made me promise to.
One bite - everything changed. I felt a warmth radiating through my whole body. I could literally feel myself healing. My appetite came back. I ate the whole bowl and had another. Slept soundly, woke up, and the sickness was gone. Thus I can attest that this heavenly stuff will indeed cure anything.
That’s beautiful ❤️
Soup, of any kind (chicken noodle, menudo, caldo de res, shuyo, pho, gumbo, etc.), especially homemade, is the end-all, be-all cure for everything. The flu, sour stomach, heartbreak, bad days, tonsillitis, tonsillectomy (personal experience from when I couldn't eat anything for weeks 'cuz my throat just didn't want to heal), and I didn't want to say depression but it *IS* harder to not feel something when you've got a tummy full of warm and heartfelt goodness.
A proof that love is the cure for all problems
wholesome story
Where can i get a mom like this
Babish: This soup will cure a broken heart
Me: *buys soup ingredients*
I don't know whether to laugh or cry at that comment.
Let’s laugh because his heart is gonna be fixed
Ill mend your heart?
You ok buddy
Did it work?
Asking for a friend
A N D Y W H E R E A R E T H E N O O D L E S
N O O D LE S
O
O
D
L
E
S
JESUS CHIRST ANDY
C A L M D O W N
A
L
M
D
O
W
N
NO
O
Babby** Where are the noods
STORE THE SOUP NOODLE-LESS!
Freaking thank you Babish! I have been trying to figure out how to prevent mushy noodles forever and now I feel dumb for missing somthing so freaking obvious. OMG
It's a game changer
You're not wrong.
I spent 5 hours wondering why I was wasting my time on this bland broth but once it got past the 4 hour point, with some seasoning and the other vegetables it became an almost religious experience. I didn't even need noodles.
What would be good is some more guidance on the ratio of water to erm... other stock stuff. For me I just went for the "barely covered" rule and I couldn't get boneless thighs so it made sense to throw the thigh bones in to the pot with 500g wings... but I had to top up a little once or twice.
Holy shit. This stuff made my prostate shudder.
@@randomstuffsco5054 hahaha
Maybe I’ll try!
Did you find out a good ratio? I had the same problem.
I had a few chicken spines, and wing tips. So I tossed those in, a few pounds of wings that were on sale, and because I had them three turkey leg bones cracked open.
I tell you, the turkey didn't make it taste like turkey, but definitely added some kind of richness.
When you leave the stock for at least 4 hours, does it need to be left on heat?
According to my mother, chicken noodle soup can cure anything...turns out that includes boredom too. Thanks for the video!
+Sayem indeed
Your mother is wrong, those 258 (or more) dislikes show you that nothing is cured from Babish’s perfection, unfortunately...
Same here
it s a natural anti biotic and helps cure the flu too
Abby Stevens antibiotics however do not cure the cold since it is cause by a virus, antibiotics treat bacteria. Never use antibiotics without consent of your doctor.
I've been a longtime viewer, but this is the first time I've made anything from the show... and OH BOY. This soup is a life changer. I have never tasted so many flavors in a simple stock before, and it only gets 1000x better after the whole soup is completed. If you are hesitating on making the soup, DON'T. Make it right away because it will honestly change your life.
How long did you let it simmer ?
Soup didn't taste good when I did it..
Just made this last night. For me, I used a 12qt stainless steel soup pot (T-fal brand to be specific) simmering a little past medium heat for about 5 hours. Came out with wonderful chicken stock!
Wth did I make it tasted like hot water???
@@margiethenunblessyoursoul9946 dude, if it really just tasted like hot water, i cant imagine how many things you did wrong lmao. also, if you dont tell us what the fuck you did, then we cant tell you what you did wrong, so stop asking and learn to cook
made this today. took about 6 hours or so. worth every second. I can confidently say that this is the best soup ive ever made and one of the best soups ive ever eaten, period. the lemongrass and dill really add a lot to this, and obviously you cant put a price on homemade stock. this really is liquid gold. 13/10.
When you leave the stock for at least 4 hours, does it need to be left on heat?
@@Marcel-Marcel yes, otherwise it's not going to be cooked, it would just be veggies in cold water
@@Cjabr1 thanks. I was just wondering if you leave it on heat for so many hours wont most of the water evaporate??
@@Marcel-Marcel It's a low simmer so it doesn't evaporate quickly but I'm sure you can top up with more water and seasoning if it happens to get too low.
@@BewareTheLilyOfTheValley question, what did you do with the left overs? I wanna make this for my family
By leftovers I mean the stock
Great video. Just my two cents: If you don't skim the stock, the scum will actually become solid, sink to the bottom and the liquid basically clears itself. If you don't stir like a madman in between or let it boil rapidly, nothing will get cloudy. It will be clear like consumée.
Also you might want to leave the onion skins on, because they add to the golden color.
What can't be said often enough is: DON'T SALT IT. You are absolutely right. You never know, how much you're gonna reduce it.
And furthermore, there is a second reason why we don't salt, called osmosis. Water always flows from the level of low to the level of high salt concentration. So if the cooking liquid is not salty, the natural salts in the meat and veggis will suck in the water. The cells fill up and eventually burst, so all the flavor gets washed out into the cooking liquid (diffusion). That's why we don't salt the water if we're after the stock, but lightly salt it if we want to use the meat later on.
I find that leaving the skins on the onion gives it a very bitter flavor.
that osmosis bit has to be some of the most critical information ive learned in regards to stock. Its science!!!
@@derekwest8636 Osmosis and diffusion - cooking stock is all is all science.
@ M T If you peel the outer skin layer and leave the the inner clean layers on, it's not gonna be bitter.
What a fantastic comment, thank you so much for leaving it. :)
@@larswesterhausen7262 All cooking is, is applying chemistry when you think about it.
_Andy, where are the noodles?_
Calm down
Binging with Babish Wake up juice from Back to the Future?
Can we please make “but Andy where are the noodles” a huge binging meme
All about that conchigliette in my soups
Liam Hill yes we can, and we will
Hearing Andrew refer to himself as Andy was an experience
Right? I was just getting used to calling him Babish.
I thought he said "daddy" at first.
0w1ck3d that’s what we all hoped
Day 3 of pandemic I finally learned to make chicken soup
hahaha doing the same thing with my time. Hope it turns out good
Stuck at home not working learning how to cook from this show cus I’m home and sick of microwave dinners, I’m in my 20s eat like a college kid
That this comment was posted 4 months ago really says a lot 😢
I’m just enjoying the video 😀
Day 103 of pandemic. I finally ate my roommate.
I really like the idea of using the scraps from one dish in another. As someone who has to make all their meals, I like to try to be as efficient as possible with my ingredients and my budget. I'd be very interested in a series of videos where you use ingredients from one dish to make another for a week's worth of meals. I think a lot of people like me would really benefit from being able to watch that and plan their meals and their shopping around it with confidence.
That’s the main question I’m having. What exactly can we do with the leftover meat from the chicken used to make stock
And in this video there were quite some scraps. My inner WW2-surviving granny voice was like, "NOOOOO!" a few times 😄. That's the advice from my real granny that stuck.
Half of the leek, onion skin which most chefs leave in if it's clean, and carrot ends immediately come to mind. You could stew the leeks or make more stock out of them with the onion skin and other veggie scraps. I just learned by a comment to another video. that you can freeze veggie scraps until you have enough and make stock. If you have leftover bones from a carved roasted chicken you can throw these in, too.
I even saw that you can re-root leek/spring onion bottoms, mini Romane lettuce and other veggies and put them in water to grow more leeks. With spring onions it works.
Kanji Lopez-Alt does that sometimes, maybe check some of his stuff out, he turned leftover carbonara into savory morning French toast
I have made chicken salad with the leftover meat.
This is just in time for flu season... everyone at my job is getting sick! I gotta make this in preparation for the inevitable sickening.
Lisa Fenix just eat a tablespoon of honey, mixed with a crushed up garlic and some cinnamon everyday 😋
I have the flu too
eeeewww
chicken soup doesbt cure flu, just placebo
A quick tip to prevent getting sick (or to help get over your cold faster) - Always spit out after sneezing, and try to "hock out the loogie" in your throat. It works, I've been doing it for years, it helps get rid of the mucus in your sinuses and throat since that's where 90% of the germs are. 10 seconds of preventive care will save you 10+ days of being sick.
I just made this recipe today. I've been peeling, chopping, cooking and cleaning all day and it's all been worth it because this soup is heavenly. The only thing I added was jicama, which turned out delicious because it stayed crunchy in the final soup and has a nice bite and sweetness. Thanks Babish!
Did you add it at the end?
no, I cooked it the whole time with the other veggies
@ɮօʊռċɛ օʄʄ well...lets start with the..
*basics*
Colin Ferguson Is that you in your profile pic? It looks like Derek Gerard! Derek is hot so if that's you, your parents did a great job. lol But if that's Derek, good choice because I love him. 😂
What is he filling up the pot with at 3:43 ?
Sitting in truck outside parking lot about to buy ingredients to make this soup.
Made it!!!! This is amazing!!!!!
Even better the next day!!
I just finished making this soup like 15 minutes ago, and this is the first thing I've ever made where my shoulders reflexively relaxed on the first bite. It's fantastic stuff.
I used to make a similar chicken noodle soup for my mother when she was going through chemotherapy. I haven't made it in such a long time since she beat the cancer, I'll have to make it again for her and use this recipe since it looks way better than what I made. Thank you Andrew.
You mean to tell me... That this soup cures cancer!?
That's amazing, your mom is a good fighter 🙌🏼
TomTucker I’m so happy to hear! Love your love for her!
@@izaccsgansit3507 are you really surprised by this?
TomTucker you are awesome! So glad your mom is well!
What did your mom do during her battle w/ cancer? Y’all need to write a book!
Oh yeah daddy Babish is back.
I'm Smexy did he go anywhere?
Your profile picture is perfect
SMEXY😗😂
DADDY BABISH
Oh no he's hot!!!
I'm glad he mentioned that you can use scraps, because I was very confused when he peeled and cut the vegetables and then used the whole veggies and not the peels. When trying to make the most out of your food and avoid waste, stock is the best way to do that! I keep veggie scraps in a bag in the freezer until I have enough to make stock, and after straining you can compost it :)
Mend a broken heart, huh?
Say no more I'm making this tomorrow.
TemptingThief how did you go
Snap! Did a chicken noodle soup myself the other day. Such a great soup to eat when you're unwell. Thanks Andrew for sharing!
K A that was uncalled for
K A who hurt you?
Please make iCarlys Spencer's spaghetti tacos please
K A PROFANITY!!!? IN THIS GOOD CHRISTIAN SERVER!!!?
DESPICABLE!!!!
I think seeing the thumbnail subconsciously made me want to make soup. So I did. It was nothing on this level, but I enjoyed it.
Hell yeah, I love Bonking with Bangladesh.
Brian Tortise bragging with bagels
Bitching with Bradley.
Bopping with Baskerville
Beastiality with Baa Baa Blacksheep
black boi
I followed this almost exactly (except the dill at the end - just not my jam) This was SO worth spending 6 hours in the kitchen. I almost cried it was so good. Even my picky-eater of a daughter asked for seconds. I will NEVER make any other chicken soup. Oh my gosh SOOOO Good! Yielded dinner for 3, plus 3 quarts surplus in my freezer - they won't last long.
Awesome twist on Chicken Stock, use SMOKED chicken parts. I smoke whole chickens then save the carcasses and skin for making stock. It's incredible.
Can you do the soup from Kung Fu Panda?
noodle soup with no secret ingredient?
+Jpdelga spoiler alert dude
Isn't that the same as regular noodle soup with no secret to it? Just says it's secret to make people want it more.
It’s vegetarian....or is it?....
The most elemental elements.
This would go well with a soda on the side
Hahaahahja
Get out lol
Laura Warren bts army hahah
Please clear it out
She went there omg HAHAHA
My coworker sent me one of your videos Saturday and I binge watched them all night. Today I felt super sick so I decided to give this a go. It is by far the best soup I have ever made/tasted and I'm definitely feeling better. Thank you for this!!!
I made this today with some minor changes and it was wonderful.
I never really thought to make my own stock before and it really can be fantastically complex. I used a whole sectioned/browned chicken (minus breasts) instead of just the spines/wings, added some rosemary, and I used more pepper and less dill. Thanks so much for the video!
I just made this tonight! Um I’m in tears it’s so good thank you for being an amazing teacher! I’ve been making chicken soup with the white meat the dark is way better! And the homemade stock was so easy!
This soup just fixed my car, it got totaled by a train. Now it's like new!
I've seen those accidents before. Truly this soup is godly.
I made this and my daughter said it's the best soup I've made & that she's had. The ginger and scallions and lemongrass really make a difference. I plan to make more soon!
I wish you'd include the amounts of ingredients needed in the description. It would make copying your recipes so much easier.
Gotta feel out those flavors dog
@@jeffbrownme2 yes and no. Feeling out the flavours comes with experience. If someone is making the recipe for the first few times, a recipe & ingredients list is useful. With experience comes the ability to do as you say.. feel out the flavours.
It's all part of his evil plan for you to purchase his cookbook and / or check out his website.
All of his recipes are on his website dude.
@@guitar19971 Amounts are not listed on his website
For some reason, I always come back to this episode when I’m feeling down.
I love to add a good amount of lemon zest and a bit of juice, along with a hefty amount of fresh cracked pepper. It’s so vibrant and refreshing, especially if you’re sick! Especially with orzo pasta!
Just want to add I've been making this a few times a year since this recipe came out and do a turkey version at christmas using up the legs that no one really likes in my family. It really does work miracles and is perfect for cold winter days. Game changer. I tinker with the recipe from time to time adding some heat but the original is a classic, great with a nice fresh sourdough loaf.
Did I miss the addition of water in this? We went from dry vegetables to a full pot.
Endyo He didn't mention him actually adding water, but I'd assume you'd just fill whatever pot you are using to the brim, it's kind of a rough outline for a stock, so the amounts are interchangeable
well you just got the point : we want to go from dry vegetables to a full pot
Well I'm just saying this is *Basics* with Babish, it seems like omitting anything could lead to some issues for people new to cooking. I wouldn't be surprised for a minute if someone assumed the liquid accumulated from the vegetables. Hell, the first time I made a turkey breast in a slow cooker I was amazed by the amount of liquid that just seemingly appeared.
yeah flagrant omission on his part:/ still this shit looks amazing
You're right... he went from no water to full pot :P. But if you're wondering, you cover your ingredients and add a bit more water to make sure they stay covered while it's simmering. The exact amount doesn't matter all that much because you can always dilute it if it's too strong flavoured, or reduce it if it's too watery, as long as you have everything covered (and a little extra) to extract as much flavour as possible.
with a soda on the side........
btw my mom always makes this for me when i'm sick or just having a depressive episode and i love her for that.
i love my mom so much
LOVE UR MOMS
I just made this and it is fan-flipping-tastic!!!! The dill and lemongrass really bring this dish to a whole other level! Thanks for another awesome recipe!
I've made this multiple times since I first followed this video months and months ago and it has changed my life
Dadding with dadish
Edit: Since I have so many likes I'm gonna ask Dadish to do Peter Griffins car panini
Hopefully he sees
dabbing with dabish
Tabitha's dumb-dumbs lol I was just thinking that
Unknown Unknown you have a similar name as me😁
Unknown Unknown 🅱i🆖i🆖 with 🅱🅰🅱ish
Unknown Unknown clever
I made it, and it is amazing. I used a few less ingredients to save money. First, I used Babish's how to cut up a chicken video. Then I used the wings, legs, and spine for the stock and the breast and thighs for the soup. For vegetables, it was just 3 carrots, 5 celery, 1 onion, and half a parsnip for the stock and the same for the soup. For herbs, I just used thyme, parsley, and peppercorns in the stock, and I used thyme, parsley, and dill (from a cannister) in the soup. I tasted the stock after six hours, and I was a little worried because it tasted a little bland. But, after adding the salt at the end, it really brings out the flavors in the stock. My stock kind of tasted mostly like onion with a strong hint of chicken, but it tasted really, really good.
Made this recipe - It WORKS! I blended the stock leftover veggies and will use them later in soups. This recipe is WOW because it really works well with many veggies (I added bokchoy, curry leaves, turmeric) and it tasted amazing!!
I was already confident in your judgment previous to watching this video, but my goodness you have exceeded expectations on this. Did everything you said (forgot lemongrass) truly the best soup I’ve ever had. Thank you so much!
Watched this video multiple times over the past couple months and I finally got the time and courage to try my first stock and this dish. I clocked the stock for 8 hours I could of used a bit more chicken in the stock but oh well. End results is an 8 year old stating “I may have this for desert.”
I cooked it today and the family loved it....but it wasn't as strong a chicken flavor as I thought it would be. Almost tasted half like a vegetable stock. Next time, I would either add more chicken than what he used or ditch the turnip/parsnip.
I’m currently trying to mend a very broken heart 💔 I may just have to give this soup a try! Thanks Andrew
The Harry Potter Treacle tart works wonders too ❤
Marie Bach Thanks ❤️
Try lots of pie that always helps me
Cowardly Lioness whiskey works better
Cowardly Lioness sorry to hear that - me too - time and soup heals all wounds!
I've been making the soup for several years now and it's still one of my favorite recipes. Though I did tweak it to my and my family's personal preferences like we're not big turnip eaters so I replaced that with bell pepper, omitted the dill and scallions and added potatoes. It's still a favorite in the house and the perfect thing for Winter! Thank you for showing us how to make homemade broth for this awesome recipe 💙
I made this soup this weekend - religiously following Babish's instructions. He did not promise too much! This is simply delicious, a must in every civilised household! Well done, Babish! And well done, Peter!
I'm sick and have a bunch of chicken spines from practicing the whole chicken so this couldn't have come at a better time.
Watching this and the new episode of basics is amazing. You've improved so much in production and confidence. , and many kitchen sets as well.
Just wanted to say my family tried this recipe last week, and it is without a doubt the BEST chicken soup we've ever had. This is most definitely going in the dinner rotation. Thank you, Babish!!
I made this for the third time yesterday. Finally made a big enough batch to freeze a few portions to keep some on hand
Hell yeah Babish, congrats on 2 million. Loved you since day 1!
For anyone asking for amounts of ingredients, here's what I used and found out what was correct for me (not including the obvious like the garlic, and you can indeed not add enough herbs):
- Celery: 1,5 pieces (used about 3/4 for the stock and 3/4 for the filling)
- Carrots: about 18 to 20 carrots
- Leek: a large one
- Chicken for the stock: about 800 grams of wings
- Chicken thighs: about 8 pieces of thigh
I think I used a pot about as big as in the video, I added about 3,5 to 4 liters of water (4 liters when adding some additional water after skimming the fat).
I wouldn't add the dille next time, or maybe less, using "a ton of it" makes your soup actually taste like dille to much in my opinion.
Other than that the soup is mind blowing and would definately make it again.
How much ginger and lemongrass did you grate? Really wish he would've given some kinda measurement for those lol
@@Eung-Homie Can't help you there I'm afraid, it's up to your taste, so taste the soup and add as you like. I usually can't be bothered adding the ginger and lemongrass because without the soup is great already
sorry, you added 18 to 20 carrots? Like twenty normal sized carrots? this can't be right?
@@katerinabulatova3190 It all depends on the size of carrots you have. I use about 6 to 8 for the stock and about 12/14 as filling.
I've never made stock before. This video and Brad Leone on Bon Appetit made it really easy to understand. I added a little salt after it was finished and it just opened right up! 10/10 recipe, would make again and again! Thank you Babish and Brad!!!
I just made this, I am eating a bowl of it currently, and I can attest to it's magical powers. I was so tired and drained and this soup has completely perked me up. This is one for the books, 100%.
does green grass from my dorm yard counts as fresh herbs
in memes we trust No doubt, no doubt.👌
in memes we trust depends if the grass knows de way.
I died:))))))
Beez *wae my brudda
... hey guys... guess what
*Starts laughing like a gremlin*
J-HOPE
CHICKEN NODDLE SOUP CHICKEN NODDLE SOUP CHICKEN NODDLE SOUP WITH A SODA ON THE SIDE!!!
ARMY'S WHERE ARE YOU!!!😂😂😂
Made this recipe and it’s def the best chicken soup I’ve ever had. Thanks babish.
I just made this, first time ever makeing a broth from scratch, but I have to say the complexity of this dish has forever changed my view on chicken noodle. It took 20 hours to make but it was so worth it. I had a cold and it litterely caused my sinuses to drain and I feel so much better. I made about 2 gallons with of stock, and I think it cost me about $28 in total, everything picked up from a Asian market. Thank you so much for this, Iook forward to the next dish I make.
I absolutely half-assed this recipe and it still came out great 😄
The intro music always throws me off, i'm like "oh the vid paus- nope"
I’ve always wanted to make this soup but could never quite find the reason to spend so much time making it. I have my reason now. My boyfriend’s mom has terminal cancer and is going through chemo which is making her so so sick. She says the only thing she can eat is chicken noodle soup. I knew then I had to make this for her. I’m going to try it out tomorrow, I don’t care how long it takes or how much money I’ll spend. Gotta do it for Bonnie.
She’ll love it, I promise
This soup was absolutely amazing! I made it after a truly rotten work week topped off with a dreadful visit to the dentist and just the act of cooking it made me feel so much better! After a hot bowl of it I forgot about everything that was bothering me and made me feel like everything was at peace with the world!
Used this method to make the stock for my cornbread dressing and it was amazing. Thanks Babish!
Just made this stock and soup... when you said a lot of dill I think I went a little to much.... it became over powering... but to that note still the absolute best soup I’ve ever made. Thanks babbs
*B O N E L E S S*
Boneless pizza pls
Dead meme
My best kind of meme
I guess
Mr Corn Stop
Jerry Gurrola Finally someone that feels my pain and anger.
I had my grandmothers chicken noodle soup recipe but no stock recipe. This is the best stock recipe on youtube. The actual soup part of her recipe is very similar to the video, however, one of the things she did was use thinly sliced crepes instead of egg noodles. It tastes delicious, they dont need to be cooked at all in the soup which is convenient, and it gives you an*excuse to make crepes. My family is mostly German immigrants and my mom claims is an old German Soup. (EDIT: its based off this German soup called Flaedeelsuppe which also uses crepes that my grandmother loved before she had chicken noodle soup) Just thought Id share, this soup has brought me and other people great memories! thank you
I just spent 6 hours making this . Easily the best thing I’ve ever made. Really hoping it shortens my cold. You need to make this
Love revisiting the old episodes and realizing what a glow up Babish has achieved. Well done, sir.
If your chicken soup isn't a little green, then you need more herbs. I loooove chicken soup!
(also, you can use wild rice instead of noodles if you have celiac's)
I was skeptical about adding the dill but it brought everything together nicely.
Thanks, now I finally know what to do with stock! I’ve watched this video about all kinds of skills people should have in the kitchen and it taught me how to do stock. But you take everything out and you’re left with nothing but the liquid. It sounds silly but I was so confused how this would be turned into a soup. This video is amazing and your style of bringing everything across made me subscribe instantly. Stock might be liquid gold but your channel seems like… channel gold 🥹
Its probably the most popular soup in Poland.
Capitan Kaktus id say it is here too in the us
It can never go wrong
Dare I say Polish chicken soup is superior to the one presented here? Hell yeah
poland isn't real???
mmm love some Polish Rosół
I watched this video 10 times and made the best chicken noodle soup in the world. I can now cure the common cold, mend a broken heart, or improve anyone’s disposition on life with my soup :)
Just ate this. My daughter made a batch and I was lucky enough to get a jar. Simply perfect!
Best soup I've made and had!!! Thanks so much for the stock info. Never made it before but you made it so easy.
Thanks man, I am a chicken soup fan as well. I am glad there was no cardamom or liquorish in it. I Like well done, well brothed, well seasoned, and well cooked chicken noodle soup! I will have to try the root vegetables, turnip and parsnip, in my soup as well. Thanks again!
Hope you enjoy!
Ineluctable Smith we aren't making pho here buddy, just chicken soup, lol
I get you- eeeeeverything nowadays has to include stuff like cardamom and cumin, turmeric or curry. I get it. Asian spices are trendy. But give me a break every now and again, not everything has to taste like grandma perfume.
do the kung fu panda noodle soup for a binging episode
This is the best series I've ever watched on RUclips.
What a fantastic video. This is the only tutorial I will ever refer to whenever the urge to make chicken noodle soup strikes. Brilliant effort, thank you so much.
I’m about to buy all the ingredients. Only problem I have with this “recipe” is there are no amounts. I’ll need to skim through the video to grasp the amounts. Any way you author could add it to the description?
@@Grace-ez2ot his website doesn’t have specific amounts either. Not that I could find.
@@d6damiani Yeah, it also never mentions adding water at all, which is interesting.
That's because soup like this is mostly to one's specific taste. If you like celery, use more, if you hate carrots, use less. Perfect Chicken soup will be slightly different for everyone
As a Pole I would really suggest You to try celeriac instead of cellery, also It's a nice idea to put the onion on your stove for browning before You put it into the pot and if You want your chicken soup to be great You should always give your chicken a friend of a different meat a duck, turkey or beef (bones are great here). Cheers.
What about pork bones?
My mom was uncertain when I told her I’d be making chicken soup from scratch, but when she took a bite she said it was “the BEST soup I’ve ever had” the chicken was so soft and all the herbs were delicious! Thanks for another amazing recipe Babish!!
The video that started my love for cooking. Funny thing is I haven't ever made this recipe. Thanks for making me value my tastebuds, Babs
Made the stock last night following your ingredients exactly and it is the best chicken stock I have ever tasted/made. I have watched your video while making chicken noodle soup many times and usually I just leave out all the ingredients you use that I normally don't (parsnips, turnips). From now on I will do it your way first then make modifications if desired.
Had my heart ❤️ at “ton of dill” ah! Yes!!! Making this soup right now. Thanks for the recipe chef!
Also a side note: you can use the chicken and carrots from the stock for your dog (if you have a dog like mine that loves cooked chicken and vegetables instead of store bought dog food… but as always use your own discretion).
Wow...dog was there like "oh yeah, this is why wolves started getting friendly with humans all those years ago." Domestication speedrun.
The gift that keeps on giving. Going to learn this by heart
Just made this today and it was legen...wait for it.....DARY. First time I've made a dish from one of the episodes and I'm ready to make the next! Keep it going man. You're awesome.
dont forget the soda on the side
Pls do part 2 on how to make beef stock, shrimp stock etc
Making chicken or turkey stock with the carcass of a bird that's been smoked is even more amazing.
After the Thanksgiving turkey has been carved I freeze the giblets, spine, neck, and the rest of the bones (along with any meat that might not get immediately eaten as leftovers) and wait a few weeks until we get REALLY cold. Then I make smoked turkey soup- either with wild rice or pearl barley. It's the absolute best on a cold winter evening.
Mine is on simmering and it’s only been 2.5 hours, it smells delish and I literally can’t wait!
"It will mend a broken heart "
Me: *cooking *
Does this cure erectile dysfunction? Asking for a friend.
Possibly
It tastes orgasmic, so an erection is possible
Daz Dee
Smoke some weed my man
Actually makes it worse. Followed the recipe too close and bust the moment the broth hits my tongue, definitely suing Babish for this
Ben 10 Inches dude what is ur profile pic
Thank you for this wonderful video. Today I made chicken stock and I wanted to make chicken soup with the stock and I found you and followed your instructions. It’s the best I ever made.This soup will raise the dead. I was sweating bullets. Thank you 🙏
I just made this! My word, I've never tasted chicken noodle soup as good as this! 10/10 would make again and again!