Chicken soup 101
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- Опубликовано: 14 дек 2022
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This is not a recipe. Here's some general guidance for making a chicken soup:
Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.
Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.
While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them.
Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative - you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.
If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want - it'll expand 2-3x as it cooks.
While you're waiting, pick all the meat off of the chicken - using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.
Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls. 
Хобби
Thanks to Allform for sponsoring! Click here allform.com/adamragusea for 20% off the sofa of your choice - plus free shipping within the United States! I assembled our whiskey leather three-seater with chaise in less time than it took to make this soup.
Great video Adam! Any recommendations for restaurants in Knoxville? Will be visiting next week.
Never heard anyone pronounce "chaise" like that, only "shāz". Not trying to be that guy, just not sure if it's a regional thing I'm just unaware of. =)
Is reheated celery dangerous, nasty or unhealthy?
I'm rinsing my otherwise clean chicken which wasn't frozen, nor contaminated nor chlorinated. Just sayin...
7:50 Not TUMOR-ic. It's pronounced TUR-meric. Two R's in there. We don't want to think about tumors when we're preparing something healthy.
If you can find a stewing hen all the better. Stewing hens are older chickens that can no longer lay eggs. They are tough birds only suitable for stews or soups but they have a lot more flavor. They have to be simmered a long time to be tender.
Capons too, though even less available than old hens
Never heard of them selling the older hens. Interesting!
@@crystallinecrisis3901 often sold in the frozen meat case in the states, excellent if your pot is big enough.
@@araguseaI'm making chicken soup tonight. Great video! Thank you
Years ago, more than 40 or so, they were common in pretty much all grocery stores. Quick and easy changed all that, I guess.
Now-a-days, I'm guessing they end up in commercial brand soups or pet food.
In Poland where I live, this is almost every-week soup for most families. It is called "rosół".
We usually eat it with a fine egg noodles or filini pasta, but I heard that some people from the east part of the country like to use potatoes instead. We do not put a zucchini in it, tho.
Great tip: prepare it on Friday, and on Sunday add a lot of tomato paste, and boom! You have another polish soup called "pomidorowa" (tomato soup). It can be also used as a base for yet another polish soup - "krupnik". Instead of pasta, just add some potatoes, pearl barley and a bit of curcuma. Super tasty!
Another tip: Try to burn your onion with a blowtorch, or your gas stove to add a little bit more flavour. You don't need to be careful with the fire - you'll be surprised how long you need to keep it into flame to ruin it! A bit of old spice berries and bay leaf definitely will help, too!
Smacznego!
Rosół kurwa ! A nie chicken soup
I wouldn't say that chicken soup is the same as Rosół. Rosół making method is close to making a chicken stock, which is completely different than a chicken soup. I can't imagine Polish grandpa making Rosół like this. The only similarity is that it is made (usually) out of chicken. Adding tomato paste to chicken soup wouldn't be exactly ideal. However, I recommend making rosół, it is a great and versatile soup. However, don't make it with this recipe, our Polish ancestors might actually cry =)
the noodles remind me of the Jewish version, I just loved how my grandmother made the soup
@@yeahdude4720 first you eat rosół. The next day you add tomato paste and boom ! Next soup from the same soup
@@yeahdude4720 yeah I also think it is a bit different
I most frequently add some beef too
A little tip to make it last longer when you indeed add noodles: Cook the noddles separately and store them separate until you want a bowl of soup. It makes the broth last longer before spoiling and it tastes the same.
Thank you!!
7:59 I think adding turmeric is fine, but there’s another means of achieving that golden hue that I prefer: brown the veggies before adding the water to make soup, particularly the onions. When I start a soup my first step of cooking is to brown my veggies in my pot with lots of chicken fat (often rendered from what I’ve saved the last time) and the fond from the browned veggies makes it golden. If you brown your onions, you’re in for a tasty soup.
for a simpler, less effort version of this, just throw the veggies on the broiler until they're a bit charred. The onion skins specially give an amazing color to soups.
Next time I make this I'm trying that holy shit
this is exactly how my mom makes it, and i was surprised he didn't include this step. to me, if a soup involves onions and carrots, browning them is not optional
also don't peel the onions when making the broth. the yellow skin adds color.
The thing is: Adam doesn't want his vegetables overcooked I think. If you brown them, you risk having them too soft when you're finished.
first ever chicken noodles soup I tried to make I learned that "expanding noodle" lesson the hard way. Cooked the soup all day long, and put in like an entire bag of egg noodles for the last 30 minutes. Came back to find a solid gelatinous flavorless mass with almost zero free liquid. The noodles entirely absorbed the soup and diluted the flavor to absolutely zero. Heart breaking.
I ran into a similar problem: the noodles basically dissolved after the first portion. After that I just cooked my noodles separately to al dente and stored them off to the side. Combining everything at the last minute and reheating was good enough to give the noodles some flavor, and the texture was infinitely better.
I did a turkey soup once with rice. Very good soup. The next few days was a very flavorful turkey rice pudding.
I prefer cooking the noodles separately and then adding them as needed.
I did the exact same thing. I also made the mistake of using regular chicken broth instead of low sodium. Combined with the massive block of noodles, the salt was overwhelming. Almost something fit for torture.
Made that same mistake.
Adam's soup videos can always be summed up with "just toss some stuff in a pot and boil it" and it always gives me a craving.
That’s basically how all soups originated. Even if you don’t eat the vegetables in a stew the stock will be far more nutritious than just water. Also boiling kills bacteria so vegetable soup was basically min-maxed survival.
@@orangeapples I realized in Mexico City that I wouldn't have to worry about disinfecting my vegetables if I just made soup or stew with them.
80% of my meals are some type of soup because you can use anything. I'll throw scraps, leftovers and a handful of rice into a crockpot and have hot soup ready when I get home.
@@mindstalk i mean, rinsing vegetables still removes bugs, bug eggs, dirt and bug poop. So you should probably still rinse or remove the outer layer in some way before boiling.
Unless you mean something else by disinfecting…
@@orangeapples Tap water in most of Mexico isn't trusted, due to old leaky pipes. So it's assumed that produce has bacteria on it, and just rinsing won't help. They use various chemicals to disinfect stuff like apples or lettuce at home.
In Indonesia, we call it Soto Ayam. Our version typically doesn't have that many veggies, but we do add some cabbage, leeks, and bean sprouts. We eat the soup alongside vermicelli, hard-boiled egg, potato fritter, and rice. For toppings, some sprinkles of fried shallot/garlic at the top. In East Java, particularly Lamongan, we use a topping called koya powder (powdered shrimp crackers mixed with some garlic).
this is the first time i hear a person refer to bihun as vermicelli. i heard it more often as thin rice noodles, but eh, more or less the same
Sounds yummy
@@fikrihaikal837 Vermicelli = Italian (most westerners would use this word)
Bihun = East Asian (most asians would use this word)
Both mean thin rice noodles
Cabbage is a good tip, very good in a lot of soups. I will make this tomorrow, and follow the recipe, except replace parsnips with cabbage, and add egg noodles and some chili flakes to make it just a hint stronger.
Sounds delicious. I need to try making that!
As a college student who tries making all of his food on weekends and reheats throughout the week, this recipe is perfect! I love when you make leftover friendly dishes.
Put some potato in it also or else you will become small.
I like to bake the chicken first, have a meal and then use the baked/leftover chicken into a pot of water and all the veggies too, let simmer and VOILA! I think the baked/roasted meat and bones add new depth and flavor to the soup.
If you want a proper treat then you should reduce all that chicken stock down to about half, add a spoon of curry paste, a can of diced tomatoes, some potatoes, and a can of coconut milk. Easy to say that I'm partial to chicken stew over chicken soup.
i add rice or random pasta or spaghetti, fills out the soup
@@paddington1670 I always go egg noodles
I'm really loving these cheap, high-volume, plentiful leftovers recipes (like the chili video from a little bit ago). Very useful for a young person who can't spend too much time or money on food. I'd love to see a similar take on curry!
Right? And his food tastes pretty good too. I save my veggie ends in a plastic freezer bag until it’s filled with assorted veggies…. And then I boil it into vegetable stock. Going to do that again, except add a whole chicken this time 😂 gonna make some bomb soup
dude yes! I was about to leave this exact same comment
ive made the chili recipe twice now & eaten it for days afterwards both times. It has changed my life
(i make it with 5 cans of beans & serve it over rice so it makes even more food)
Absolutely!!
Kenji just did a video series where he made like 7 lbs of pulled pork and then made a bunch of other quick easy delicious meals with it. You should check that out.
Just make a big portion of it?
I have been making big pots of chicken soup for quite a few years out of leftover roast chicken and rotisserie chicken from the supermarket. I learned it's best to cook the noodles separately, put them in your bowl, and ladle the soup over them or with leftovers rice. It's a good way to use up vegetables that are past their prime.
This is the exact kind of cooking videos I've always been looking for: A recipe I can get all the ingredients for and not complicated to prepare (+ using up every part of the ingredients for perhaps more dishes). This is a great video 👍
The "baby, you got a stew going" bit is always appreciated.
In Greece, we take an egg yolk (not the white), we whisk it with the juice from a lemon, we slowly pour some broth in the mixture (so as to avoid cooking the egg and making an omelette) and we add it a minute before removing the pot from heat (for egg safety purposes), and voila, a silky, slightly tangy, delicious soup
We do it in Bulgaria too. It's honestly so good.
Im curious, whats the purpose of the lemon juice, is it for flavour?
@@ezgolf1764 yes, lemon is one of the most prominent flavors of Greek cuisine. The acidity is wonderful in Greek-style chicken soup (avgolemono soup), but even adding lemon juice to regular chicken soup is fabulous. Give it a try!
@@Becky0494 ah i see, thanks for sharing! Will definitely try it out when I can
We do that in Turkey, too. Lemon also neutralizes possible bad smell from eggs.
Celery leaves add amazing flavor to chicken soup and I'm glad you mentioned them. They are usually ignored and most celery in stores have the leaves stripped off for some reason these days, which is very frustrating.
ps. Bay leaves are a great addition as well.
Love the way this guy cooks and explains everything. Getting me inspired to get back in the kitchen and try new things
I cooked for 120 people in a rehabilitation center. I made chicken soup in a 300 liter pot. I would sweat the carrots celery and onion with the 4-6 chickens. . I remove skin and let the soup simmer for hours. After remove all bones I add my spagetinni or spagetti in 1/2 inch lengths. Chicken noodle soup. The clients loved it. I am the soup man. Eddie spagetti. Thanks for share. I love soup. I miss make soup. Soup is good. Soup is my fave food. Soup is beautiful. The world is full of cowards and greedy sheep. Soup makes me happy. Soothes my angry soul. What a coward nation indeed
"I am the soup man" is an incredible power line
@@zannchristo the sheer raw power that line emanates is immense
I have been inspired by you Eddie. I will have a permament reference for you in my brain relating to chicken soup. I will make soup man proud. I will make soup. I will spread joy.
Protip: I've discovered lately that if you have a blender, immersion works great, the spent vegetables you would otherwise pull out of a stock and just chuck can blend down _very_ smooth. I like to stick them in a yogurt container, puree them, keep them in the fridge and then add them to bowls of noodles- they retain a bunch of the stock flavor, too. Really good.
Homemade better than bullion almost
I do this too, and it tastes so good especially with a drizzle of high quality EVOO, cumin, and black pepper
You're a genius!
Also helps to hide the veggies from picky children, but you must blend before adding chicken and noodles of course....
Genuinely appreciate Adam posting content based on the items you're definitely likely to have at home. Similar to the chilli video just recently. Aside from a few things you may not have stocked up like the chicken, it's relatively cheap to access and creates dozens of portions of food, so the purchase it worth it either way.
The chili is fantastic. It's been feeding me and my roommate since Monday.
Love the down to earth arc
@@jakx2ob he’s reaching his final form
Just made this. Amazed at how well the egg trick worked and added fresh ginger. Unbelievable flavour.
The reference we all knew we wanted and Adam delivered right at the very end. Thanks, Adam 🙏🏼🙏🏼
I love how you make cooking feel accessible to beginners.
When you are used to cooking there's a lot of things you just know but would never think to put in a recipe. Things like noodles swell or that a pinch of salt means gripping the salt with 3 fingers instead of 2. The amount is different enough for the beginner cook to notice something is wrong causing frustration because they followed the recipe but it doesn't taste like it's supposed to.
He says a lot of stupid things along the way though. Sustainable vegetables? Wtf is that supposed to mean?
Sustainable just means farmed in a way that doesn’t destroy the land it’s farmed on.
@@dancooper6002 that just means that the vegetables aren’t sprayed with insecticide and are grown in a way that’s better for the environment
@@dancooper6002 This is thermodynamics lol. Vegetables take significantly less energy and resources to create a finished product per calorie than meat does, because raising meat means *also* growing vegetables anyways to feed your livestock which will eventually become food. Vegetables are food already, so stopping the process there and consuming the vegetebles is significantly more efficient than taking those vegetables, feeding them to a cow, then feeding more vegetables to the cow, then eating the cow.
Vegetables are more sustainable than meat products because they require less energy and resources to create enough calories to feed a population than meat does.
@@Unh0lySpectre What a warped dystopian view, "less energy to feed a population", is this the ministry of plenty talking? I don't care how much energy it takes, I don't want to eat that shit. By your logic we should be eating soylent green to conserve resources. Sustainability is a meaningless concept, nothing more than a buzz word sued by authoritarians who seek to rule over everyone else.
Again, by your logic we should all live in mud huts, that would also take less energy. Basically you want to see us live in 3rd world destitute poverty because its "sustainable", no thanks.
I usually put the bones, skins and everything else that's not meat back into the stock before adding the veggies and let it simmer for another hour or so. I can't prove it, but I think it adds a lot of flavor and richness. But whether it actually does anything or is worth the extra cooking time, I have no idea. It just feels right you know :).
Edit: Also, if you're going to store this and eat gradually, always cook the noodles fresh for each portion. Nothing worse than soggy, broken down noodles you cooked days before. You're gonna have to heat up the soup anyway, so it's easy to cook the noodles next to it every time you wanna eat it.
The longer you cook bones, the more flavorful marrow is extracted out of them. It's definitely worth the extra time if you want a better broth.
Very good! Thank you. 🎉
Oh yeah, I do too.
@@gamblerofrats for chicken i tend to go 5 hours. some people recommend 6 for maximum extraction but i think 5 is a bit fresher. beyond that, too many flavor compounds will volatilize and the soup will dull more and more
If you have a pressure cooker or an instapot, you could legit just do a couple hours and it'll be a super deep and geletan-rich broth.
Adam, you’ve developed the most beautiful career and family for yourself! Thank you for breaking down so much food science research into a bite-sized form. Merry Christmas to you and your folks!
The stew bit at the end hits different now. RIP Carl Weathers
You can wash the onion skin for the stock too. It has good flavor and imparts a nice golden color too. Just remember to take it out.
Oh Adam, this is the video I needed when I moved out from my parents. Like 8 years later I still need it. Thanks a lot! Hope you make more of these!
Adam, I do not think I have ever commented on one of your videos before. I appreciate you and your style so much and I have learned so much information about cooking and the science behind it. Thank you! Between you Babish and Josh Weisman I have gotten so much more comfortable in the kitchen.
this was very good, thank you so much for the recipe!! I saw this video on my reccomended yesterday without knowing about the channel before and it looked very good and was a very cold day so I rushed to the store with a list and got the ingredients and made it exactly as you showed and it was amazing, not to mention very simple as well. I just had some more for lunch a bit ago and came here to say thank you so much for sharing this recipe
this was just the thing I needed to see at the moment. The perfect mix of specificity and the old classic "use whatever vegetables you have lying around"
if you do similar recipes for other simple soups (duck, etc) I'm also very keen but thanks very much for this one
He made a vegetable soup some years back that I've made at least half a dozen times and it's absolutely insane how good it is
That's a very common winter meal here in Argentina, we call it "puchero". We also refer to "osobuco" as "puchero". Boiled veggies and beef/chicken, the simplest most cozy meal. It's meant to be prepared with anything as you pointed out, we usually add some sort of cucurbita (zapallo brasilero, criollo, coreanito), sweet potatoes, corn, and personally a good ol' bell pepper adds some aromatic notes to the stock. And when we prepare it with osobuco, we later scoop out the marrow from the bone, tastes amazing on some bread and salt.
Nice video Adam, love the synergy of making the most out of every part of the chicken
I made this for my dad right after he came out of hospital, and it cheered him up to no end. Even though he's more used to the 'Jewish Penicillin' style of chicken soup, he said it was the best chicken soup he'd had, and that it helped him feel a little bit better. Thanks Adam!
My favourite chicken soup is from a old German recipe that my mum always uses:
- cooking one big free-range chicken with bay-leaves, black pepper corns, sea-salt, garlic, a few mild chillies and rosemary in water
- after cooking it, pull the chicken out and bone it in nice chunks / get the herbs out of the broth
- sautéeing well chopped leek, celery, carrots and peas in some oil
- afterwards put the boned chicken chunks and the sautéed stuff in the broth and heat it up again for 10 minutes and taste it with salt and black pepper
- i personally always add some of the "Madras Curry Mix" from the herbstore of my hometown (it contains: turmeric, coriander, fenugreek seed, ginger, caraway seeds, chillies, pimento, nutmeg, cardamom and cloves)
- another good thing is to add some oldschool alphabet soup noodles, they fit perfectly
When it comes to noodles, I love the trick from Babish: cook the noodles separately using the soup.
It prevents getting super mushy noodles on leftovers, and you can add as many or as few as you want.
Thats nothing new. People have been doing that long before RUclips.
You can cook them in plain water, strain them and put them in the soup right when you eat
a trick 😂 it's just fucking common sense
@@radoskan This entire video is "common sense" to many people, but for beginners who have to start from somewhere, it isn't. This kind of simple advise can actually help a lot of people.
@@jackmajhand9463 true but that makes it so you dont get the noodles absorbing the stock and it's flavor. portion out the soup if you're gonna save it for later and then when you want to eat you just cook the noodles in the soup you're gonna eat only then instead
Hey Adam. I just moved out with a few friends. Your soup recipes are great. They inspire me with the confidence to just go for it. Highlighting the simple principals and leaving the rest up to preference. Last night I made some chili and I’ll try this one this week.
I made this and it is so good. I followed the recipe basically to the letter and it turned out perfectly. Very mild warm and pleasant. It’s kind of crazy that I was able to make so much food for like $15. Anyway good vid Adam, love your work.
Never really learned how to cook but adding the science-y details in these videos, for some reason, helps me a lot.
I love your recipes. Simple yet with enough details and you give the reason for everything so everything makes so much more sense. I'll try this chicken soup soon
Great move with the parsnips. Lately I have been doing a Polish style chicken soup that includes them along with celery root and allspice berry, so good.
Thank you! I made my first chicken soup from scratch today and it was gorgeous. :-)
I already know how to make stock, but I love the little gems of wisdom/laziness/efficiency. Like rinsing and putting the whole bag in the pot. It's obvious once you see it, no sense making your sink all chicken juicy. Experience is the core of cooking.
Citrus with soup is definitely something I prefer to add to individual portions too. I make a chicken tortilla soup and its very noticeable if you add lime juice to the whole pot vs adding it to the bowl just before eating.
My favorite Pho restaurant always puts sliced limes on the side. The soup has such a rich flavor but the lime does something extra!
I love this. I feel like this is one of the best ways to eat. It's so fool-proof and healthy. I did the exact same thing today but I used beans and ham on the bone. Great stuff
Always nice to be reminded of some of the basics! Thanks for the tips on color/thickener!
Never thought culinary videos can be inspiring and life reassuring but we have one here. Maybe one of the best your recipes full of life experience and some kind of dad energy. Thanks, man!
Adam, if you do a 201 I suggest you showcase the avgolemono soup. It is unbelievably comforting during the winter and has that acidity that you love.
We (Sephardi Jewish) call it Agristada and it is an AMAZING thing... you can also use it as a sauce for the pieces of chicken (we do it for fish, for beef-brain cubes, for chicken, or just like that - to dip large chunks of bread). It's addictive!
Thank you for this recommendation! It sounds so so yummy 😋
Glad I'm not the only person who adds tumeric just because I want my chicken soup cartoonishly golden yellow. Also, highly recommend Dill as your fresh herb.
Brilliant! Made this yesterday and it was easily the best chicken soup I've managed to make (used ginger instead of garlic though). The tips on the egg proteins and turmeric were new to me and worked great.
I am living on my own in college, and I am getting a new appreciation for these types of recipes. Great stuff.
Had to remind myself where "baby you got a stew goin" comes from. A+ taste in media.
Carl Weathers would be proud
If you have the time to research and can find a couple key ingredients (namely the aged bones, or hueso añejo), I'd strongly recommend to check out "puchero", south Spain's chicken soup, and "pringá", a dish made with the meat used in the soup. I've been a vegetarian for over a year now and Puchero is by far the dish I miss the most. It's so good, and in the south of Spain it's an everyday meal, especially in winter.
Also can make croquetas with the leftover chicken. Best soup ever (especially my grandma's, of course).
As a half assed experienced home cook, really appreciate the fast forward camera work.
For added flavor you can never go wrong with poultry seasoning and bay leaves too! I didn't know about the Tumeric trick but I'll have to try it
This is very close to one of my recipes! However, I skip the zucchini and add shredded (riced) cauliflower. The cauliflower was originally supposed to be a rice substitute, but unlike real rice, it doesn't soak up any broth and actually adds flavor.
Without a starch (rice, potatoes , barley, noodles, etc.), the soup is an excellent diet food. I'll serve it with a pan of cornbread or biscuits, so I can control how much carbs I get with my giant bowl of soup. Sometimes I'll add a batch of biscuit dough to the top of the soup (by the spoonful) and put a lid on it for the last 12 minutes before serving; now it's chicken and dumplings!
I eventually converted this recipe to use a pressure cooker, and started saving chicken leg bones in the freezer to add to the whole chicken, so we get a rich bone broth. You can keep the leg bones in the broth while you cook the vegetables, to get all the flavor out! Just fish them out before serving, unless you enjoy the surprise of finding one in your ladle.
This is probably one of my most favorite videos from you Adam, and I think this the best looking food you have ever cooked on your channel. The power of a simple chicken soup
Just wanted to say i really love your channel. I made 2 of your recipes so far and they were perfect. Today i made this soup but switched out a couple veges for other ones and i love it. Thank you.
The egg method to get rid of the extra stuff is fantastic! 🎉🎉🎉
My family-variant from Poland/Germany is very different. For a pot this size additional:
- 3 bay leaves
- 5 juniper berries
- 1 or two stems of lovage (depending on size)
- 1/2 tuber of celery instead of steam ones
- leek instead half of the onions (sweeter)
- much more pepper
- dill(fresh, not the dried one) instead of parsley
I hope that most ingredients got translated correctly 😄
potatoes?
@@suk4ed Not in our family to be honest, but also possible ☺️
Sorbian/German-American, here (on my wife's account). Can confirm, this is delicious.
We usually come up somewhere between Adam's and your recipe, due to which ingredients are more available and/or common to the dishes we make out here.
Your "tuber" celery not stalks is called celeriac root in English btw, duel brit/German grown up in the uk with a German mother ive done A LOT of translating of German recipes for English family and friends.
I was really thinking about making a chicken soup this week!!! Thanks Adam!
I love this video. This is one of my favorite things to make home made, and you absolutely nailed it.
I learned to put some of the onion peel into the soup, too. It gives it a bit of colour.
Just remove before serving, which isn't difficult, because it usually stays in one piece.
I always use the example "you know how hard it is to mix sugar in cold tea compared to mixing it in hot? The same thing happens in your pipes." People usually understand immediately.
?
My mother-in -law makes chicken noodle soup with diced tomatoes and spinach, and adds Parmesan cheese to it, as well. Delicious.
I just made this soup exactly as in your video but I added some wholegrain rice vermicelli for a little bit of extra texture. Brilliant winter meal and it's 10+ meals in a pot.
Just made this soup. Wow!! The turmeric flavor is amazing. I also added 3 teaspoons of poultry seasoning. One change I’ll make is leave out zucchini. Tasteless with all the other veges. I did add rutabagas, which I stumbled across while searching for turnips.
Thank you!
Important bit of clarification from a culinary school type :3
"impurities" in cooking have a double meaning! There are both visual impurities and "non visual" impurities. The impurities you mentioned at ~5:05 are purely visual and have no effect on flavor or who can eat this dish, but it is important to keep in mind that some bones do contain blood, especially pork bones since they're usually cut with the meat. These bits of blood and other "scum" as they're sometimes called can effect the taste of a dish if left in and boiled for a long time (like in a dish like Ramen), but they can also make the dish Haram and non kosher! Blood isn't halal or kosher just like pork gelatin and sometimes cooking wine, and boiling split or cracked bones does have a chance to let blood into the dish. that's why a lot of recipes will call for preboiling the bones for half an hour to let the "non visual" impurities float on top, and stick to the bones. These impurities are usually darker in color, so they're easy to see floating around and sticking to stuff.
This dish looked fine, but if I was cooking this for a kosher or halal friend, I wouldn't skip that egg straining step just to be safe!
If blood isn't halal, aren't you supposed to not cook with it period; the bones, I mean. I was told that Muslims can't eat a dish with alcohol even when all the alcohol is cooked out because there's always still traces of it still left in the dish. In the case of cooking with bones/split bones even if you preboiled the bones for half an hour, you can't be sure that you've removed 100% of the blood. I think the only solution would be to buy halal meat for your halal friends.
If you can afford it, it's absolutely great to add some spices to the chicken broth from the begining; things I usually use:
- Ginger and garlic (old pieces, like with the onion).
- Pepper (any kind)
- Cinamon
- Cloves
- Fennel seeds
- Celery seeds
- Coriander seeds
- FENUGREEK (it adds something great to chicken stock)
- And herbs (maybe not from the begining but you can add any you like)
Finally I'll use that fenugreek I bought by mistake
Brilliant, great recipe, and love the way you sped up the cutting and boring stuff. Keep em coming. From Ray, Bedfordshire UK
The egg trick is why I love these RUclips cooking channels. I'm constantly learning. Thanks, Adam.
In Korea you there is a similar soup called samgaetang which is a chicken filled up with rice and herbs. The difference is we don't put egg in it and we put more root herbs and mushrooms. I eat this when I feel sick and it works well every time! It is amazing how people around the world share similar culture.
Putting an egg in and skimming is just a way to speed up the process of skimning for impurities, something you do do when making samgaetang
When I do this recipe, I actually roast the onion and all the vegetables first, it caramelises the sugars in the vegetables, and it gives the chicken soup much better taste
i was sick a few days back and i made myself a mini-pot of chicken-noodle with the veggies being nothing but carrots, onions and a generous sprinkle of frozen herbs. my fever-ridden self thought it was divine. must try your version, so much nutrition in there, though much more time consuming when it comes to chopping up all the veggies!
Oh man thank you SO much for the AD/Carl Weathers reference at the end there. Chefs kiss 🤌
I normally take the wings off my whole chicken and make some hot wings a few times a year. I'm only one person, so you may have to buy more wings if you're cooking for more people, but I find the wings more valuable as hot wings than they would be in the soup (or a roast chicken).
My mom makes chicken soup almost exactly like this. One ingredient that really adds to the soup is mushrooms.
Mushrooms in chicken soup
.wtf ?
yessssss
@@kcbeee mhm . And whats next ? Rice with bread?
@@kcbeee sure . Guess you could eat a swan with warm vodka too if its all the same
@@kcbeee i kinda of dont get that insult
Thank you for this video! Exactly what I was looking for
Nice recipe really helpful thanks a lot my mom loved it so much it's all she wanted
Things while expecting watching an Adam Ragusea vid: A highly streamlined and well researched recipie easily actionable to the home cook
Things I don't expect watching an Adam Ragusea Vid: Referencing a chicken carcass to the art of HR Geiger
Fun times when you peel the parsnips, oil & salt the skins and then run them in a convection oven until they become crisp but not burned (the change is quite quick). Drop next to venison loin or any other soft, tender bit (non-industrial pork is good) that can play well with a texture contrast. Oh hey, another video idea - different approaches to swine husbandry.
Thanks for the recipe Adam! I just made this soup for tonight for my wife who is home with COVID. Pretty simple, “nutritious & delicious”. I added 1/2 lemon, slightest bit of vinegar, a packet of the Filipino (All-In-One) seasoning. Down to the celery leave garnish, a great touch. It came out Great & it makes Plenty. I love your videos. Thanks Again!! Braden 👊
Adam you make cooking so easy but also interesting for a new comer! Being Guy in my mid-twenties who never learned how to cook growing up, I've learned alot from your videos. My fiancée hates the kitchen, so I've become our main cook in the house. I look forward to making this and many more of your recipes!
Chicken soup without potato = money is wasted! :D
This was super useful Adam thanks, my days of souplessness are over 😂
The best thing I’ve ever put in my chicken soup is miso paste. HIGHLY recommend! It’s so delicious and amps up that umami
This looks amazing! Trying this tomorrow. Thanks!
I used to make chicken soup either with whole chicken or just chicken legs. I’d use a neutral stock to boost the flavor even more, green onion/spring onion and champignon in my soup and then serve it with rice. It tasted just like I remember it from when I had chicken soup in China while on vacation there. Just very simple but comforting, and delicious! I’d let my chicken soup simmer for at least an hour or two even if it was made with chicken legs, you really want the meat to fall off the bones when it comes to chicken soup so there’s no such thing as cooking it for too long. The soup I had in China would be cooked in a clay pot and it would be started on the gas stove in the morning before just being put on the balcony to simmer slowly from the heat of the clay pot itself, and then heat up more again on the gas stove while the rest of dinner was being prepared. It was basically chicken soup that had been cooking for some 10 hours, and it was divine!
So if you don't want to add tumeric, but want some color to your soup, add some (washed) onion skins when boiling your chicken. You know that outer layer of onion that you'd discard when preparing your onions? Keep that on the fridge and use it in broths like this. The skins don't add much flavor (I don't think so), but it gives the broth a yellowish brown color.
I like to leave the Onion skins on in the stock. It doesnt ad any flavor, but turns the stock a nice deep brown color.
Thank you! I love to cook but lack confidence. These videos are so easy to follow!
My go-to chicken soup is very similar. The only difference is that I make it after having made a roast chicken. I make everyone save the bones and boil a broth from them, with onion, carrot and celery (or other veg). Then I use left-over meat in the soup. It doesn't make 12 portions, but having already eaten roast chicken one night, used some of the leftovers on bread for lunch and then making a soup for 8(ish) portions it feels just about as frugal.
I do this too, but i’ve been trying to get more flavour, so my next one i’ll be saving up 3 carcasses before souping them.
More of this. You and Kenji are on the same wavelength and the world needs it.
Great base recipe for chicken soup. I rinsed my chicken & cooked it in cool filtered fridge water. Made for a super clear stock! I skipped the parsnips/zucchini’s and added potatoes instead. Also added a cheesecloth bag of fresh thyme & parsley from the garden(removed once finished cooking the veg). I did add the turmeric & plenty of salt as well. Really solid! I woke up with a cold and ran to the store right away so I could make this. Feeling better already. Nothing like homemade chicken stock when you’re sick.
Thank you for another great video, Adam! I really should be cooking more soup.
For chicken soup, I always season with chicken "better than bouillon". It gives it an even stronger chicken taste.
I pretty much do everything else the same, except I use frozen veggies (they are faster and I usually make this on a week night). I also make the broth in a pressure cooker.
try adding Sazon too, the bright orange kind with annatto
I always eat my chicken soup with rice.
For vegetables it is carrots, one to two leeks, parsley and the root end of a sellerie (know as Knollensellerie here in germany)
Gives enough soup to keep you feed for a few days or one if you eat nothing but soup, which sometimes i do.
I make mine with basically whole chicken legs, rather cheap that way but always tasty
Interesting. Do you mean Celery though?
@@brandonbenjamin9452 Upps my bad :)
Chicken soup was the first thing I learned to make at home when I was about 19 in college. Fed my roommates and I and was much more nutritious than our typical fast food dinners. I was also blown away by how much better it tasted than canned stuff. And so easy/cheap!
Soup is so comforting
I would have advised doing your vegetable prep before the stock was put together, with convenience in mind. Those carrot peels and other onion off cuts are good flavour.
Turmeric but no Tarragon!? I figured that was the one non-negotiable herb for Chicken Soup... Also, this is the second TOTALLY UN-NOTICED instance of "baby you got a stew going!" Carl Weathers would be proud.
Why did I have to scroll this far for the AD reference
For me dill is always the go to in a chicken soup. It feels criminal to not include it in a standard chicken soup recipe, although if you decide to go with asian flavours then it's an obvious ingredient to omit.
I love your videos. Creative, tasty, and realistic. Keep them coming. I especially love the one pot eat for the week meals, and anything my 11year old vegetarian will love.