Quick tip. If you had a long time you could have boiled the chicken carcass in water to create your own stock. Then strain it. Pick out the pieces of chicken you may have missed. And then proceed with recipe
Very delicious got our first hit of snow here in Ont so went to Costco yesterday and got a rotisserie chicken... gonna be a delicious meal for tonight.... thank you....
Just finished making this soup....wow it's so delicious! I substituted the noodles for steamed white rice on the side so everyone can add as much or as little rice to their soup. I used chicken stock and also added two fresh bay leaves with the stock. Absolutely the best chicken soup ever!
Hey Amy this looks great, I'm gonna make this tomorrow. I re visited your scrambled egg video the other day WOW ! Did that ever EXPLODE !! Congratulations and Happy New Year !!
Garlic powder? Are you kidding? Chicken soup without fresh garlic is not soup! I find if I put the chicken in after the noodles are done, it's already cooked, so just needs warming. Great recipe - fast, simple, economical & delicious! P.S. I boil the skin and carcass after stripping it, to make my own sodium free stock.
Lots of things here i wouldn't do, including not making stock from the carcass, and not using real garlic. If you aren't consuming this right away, I recommend cooking your noodles separately and adding as needed, so they dont turn to mush in the leftover broth. But this is definitely quick and easy, and I'm sure tastes great
I don't know what you did with the bones of the chicken ( I'm still watching maybe you'll say at the end,lol) but if you through the rest of the chicken with the bones cover with water, let boil for an hour you can have a nice chicken broth then you take out the bones, throw in the veggies, cook for another half hour, season with salt and pepper, add a can of tomato sauce, add a tap or 2 if too acidic and you have a delicious tomato soup. Make some noodles and you have heaven in a bowl. Plus you used every bit of that chicken.
Hello there. Nice video! Thanks for showing us how to make chicken soup. I noticed your lovely pot. I was wondering if you know where I can get one? Maybe? Please, let me know. Thanks for reading!
zyum I love soup on a cold day! We live in the ice storm area. Soup just hits the spot. You've inspired me for tomorrow. I have left over beef so it's going to be beef veggie soup! thanks for the idea!
It really depends on the saltiness of your broth. There is a wide variance in how salty one broth is over another. This is why it is important to taste it every time because there is a lot that goes into the saltiness. And...once it is over salted, there is not much you can do except combine it with more ingredients to dilute it.
What about that do you disagree with? Everyone's sense of taste in terms of salt is different. Every brand of broth (including homemade) has a different salt level. Even batches of the same brand of broth can be different. Why wouldn't you salt to taste? If you create a recipe that says "add X amount of salt", you are running the risk of people over or under salting depending on their broth or their individual salt tolerance. I don't get what would be disagreeable with that.
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This is how I make my soup too exactly with egg noodles! So delicious 😋
Quick tip. If you had a long time you could have boiled the chicken carcass in water to create your own stock. Then strain it. Pick out the pieces of chicken you may have missed. And then proceed with recipe
This is my new favorite recipe!! Easy , quick, and delicious!!!
Hi Julie! I am so glad that you enjoyed it!! Thanks for watching!
Very delicious got our first hit of snow here in Ont so went to Costco yesterday and got a rotisserie chicken... gonna be a delicious meal for tonight.... thank you....
Great recipe for making quick and good chicken noodle soup.
Just finished making this soup....wow it's so delicious! I substituted the noodles for steamed white rice on the side so everyone can add as much or as little rice to their soup. I used chicken stock and also added two fresh bay leaves with the stock. Absolutely the best chicken soup ever!
Thank you ma’am! That was enjoyable to watch because you made it so easy.
Your recipes are so good, but simple. You don't over do the ingredients like some do! Thank you Amy!
Thanks Debbie! I really appreciate it!
I used the Bones from the rotisserie chicken to make the broth
I like how quick this recipe is, and the fact that you used a rotisserie chicken, wow I must try it.
The rotisserie chicken makes this soup really easy! Enjoy it! Thanks for watching!
Hey Amy this looks great, I'm gonna make this tomorrow. I re visited your scrambled egg video the other day WOW ! Did that ever EXPLODE !! Congratulations and Happy New Year !!
Sweet Amy, this is exactly what I was looking for. I've done this before but I was looking to see if anyone had any tips or ideas.
Great video! To the point! Recipe is doable for everyone!! Thank you! I will be making this for sure!
I love this soup!!! Super easy to make and taste delicious, my family loves it! :)
I agree! I make it every week.
Garlic powder? Are you kidding? Chicken soup without fresh garlic is not soup! I find if I put the chicken in after the noodles are done, it's already cooked, so just needs warming. Great recipe - fast, simple, economical & delicious! P.S. I boil the skin and carcass after stripping it, to make my own sodium free stock.
Lots of things here i wouldn't do, including not making stock from the carcass, and not using real garlic. If you aren't consuming this right away, I recommend cooking your noodles separately and adding as needed, so they dont turn to mush in the leftover broth. But this is definitely quick and easy, and I'm sure tastes great
Thank you,Amy for the recipe❤❤🥰
This looks amazing… dark meat is my favorite!! I will have to try it!
I don't know what you did with the bones of the chicken ( I'm still watching maybe you'll say at the end,lol) but if you through the rest of the chicken with the bones cover with water, let boil for an hour you can have a nice chicken broth then you take out the bones, throw in the veggies, cook for another half hour, season with salt and pepper, add a can of tomato sauce, add a tap or 2 if too acidic and you have a delicious tomato soup. Make some noodles and you have heaven in a bowl. Plus you used every bit of that chicken.
I would cook the bones and excess meat to make the broth for the Chicken Noodle Soup.
Your tomato soup sounds good, too!
Much better than canned soup :-) thanks for posting this recipe.
Thank you for watching. Glad you enjoyed watching it.
I made this tonight and mannn...Amy knows what she is talking about. It was soo delicious af. Good job woman!!! 😜
Awesome! I am glad that you enjoyed it! Thanks for letting me know and for watching!
Tfs 😘 1/24/22 and still a classic! Amy You Rock 💕🌻
Thanks for watching, Rachel!
Never thought about using a rotisserie chicken from the store. Excellent suggestion. What do you think of using leeks in chicken soup? Thanks
Leeks would be a great idea!!!
I always use leeks in place of celery as I don't like celery much
Rachel, thanks!
Amy, made rotisserie chicken soup last night with leeks. Really tasty and a hit with my husband. Thanks
I have such swollen glands so i decided to try to make chicken soup. Thank you for teaching me!
I hope that you are feeling better!
AmyLearnsToCook i am and now i am making this again because it’s just so delicious !
What brand is your electric stovetop? I need one of those. Great Video! Thanks!
Simple fare, done with care and fresh ingredients, can rival any fancy cuisine. It's a beloved classic for a reason!
Thank you for watching. Glad you enjoyed it. Yup, it's a beloved classic for sure!!!
Thanks James!!! It is a classic and delicious!
Holy cow I'm starving now
Hello there. Nice video! Thanks for showing us how to make chicken soup. I noticed your lovely pot. I was wondering if you know where I can get one? Maybe? Please, let me know. Thanks for reading!
Fabulous
Thanks!
Just made this so delicious
made it for the fam😎💯 loved it thanks
Looks good thanks Amy.
Thank you for watching. Glad you enjoyed this!
This recipe looks pretty tasty! thanks for sharing, just subbed to yoru channel :)
Thanks! I really appreciate the sub!!!
yum
Thanks!
Looks yummy!
zyum I love soup on a cold day! We live in the ice storm area. Soup just hits the spot. You've inspired me for tomorrow. I have left over beef so it's going to be beef veggie soup! thanks for the idea!
Thank you for watching. Glad you enjoyed it. Beef veggie sounds delicious.
Looks like a good idea. I am going to try this.
Thank you for watching. Glad you enjoyed it. Let us know how it turns out!
Thanks amy! This soup is sooo good
I am glad that you enjoyed it! Thanks for watching!
I was looking at making chicken noodle soup with a rotisserie chicken but you didn't use the carcass. Why?
You can use the carcass to make the stock. This was just a quick soup. But yes...you definitely can use it for the stock.
Amy, why did you choose to use the induction burner, rather than the electric range?
That looks so good!!
Thanks Janine!!! It was delicious! I hope you had a great weekend.
Thyme adds great flavor to soup. Is that what they use when they say thyme heals all wounds.
❤
I like your style...new subbie 😊
Thanks Veronique!!! It is nice to "meet" you!
I have a pressure cooker so could use that
Yup!
How come you didn't add salt?
I didn't need to because my chicken broth is salted. I would adjust for salt at the end so you don't end up over salting it.
AmyLearnsToCook ok I still add it, it needs it
It really depends on the saltiness of your broth. There is a wide variance in how salty one broth is over another. This is why it is important to taste it every time because there is a lot that goes into the saltiness. And...once it is over salted, there is not much you can do except combine it with more ingredients to dilute it.
AmyLearnsToCook ok I disagree.
What about that do you disagree with? Everyone's sense of taste in terms of salt is different. Every brand of broth (including homemade) has a different salt level. Even batches of the same brand of broth can be different. Why wouldn't you salt to taste? If you create a recipe that says "add X amount of salt", you are running the risk of people over or under salting depending on their broth or their individual salt tolerance. I don't get what would be disagreeable with that.
Yum "O"..
Thanks Paul!
why cant you have cheese
I am allergic to milk.
I use dairy free milk usually ,dairy free cheese would worker lactose free one
@@AmyLearnsToCook same here with me....