This is what happens when science meets chicken 😮

@jungkookssecretaccount6421

Жыл бұрын

don’t you mean, meats chicken (i’m so sorry)

My Grandmother used to make something similar... but the one thing she did that I was surprised about, was the use of Celery Leaves. They give an amazing taste to the Soup, and they add to the texture. A much better replacement to the blander Parsley.

@burghbrat3319

Жыл бұрын

I always dice up the celery leaves and add them last minute to any soup I make. Why throw those away? They add a lot of flavor!

@fernbrisot325

Жыл бұрын

Celery leaves are great in salads as well. They are slightly bitter, and they work really well with tuna or pasta salads.

@mbs7078

8 ай бұрын

@@burghbrat3319 They add a ton of flavor-!

@loryearles9987

8 ай бұрын

I use my Celery leaves too

@LeoMidori

7 ай бұрын

Yeah, I always make stock with the leaves, yellow stalks on the interior, and the bottom end, cleaned up of course

I like the idea of removing the cooked chicken from the bones and then cooking the bones and other parts longer.

Thank you dear Hellen. My next chicken-noodle soup will definitely benefit from your efforts and investment in this video. I want to tell you that back in the days of my childhood, with way less availability of food and ingredients, We would never even dream of removing those vegetables cooked in the soup and throwing them, They were ALWAYS part of the soup, and if you ask me - the "main thing" there. We never put large chunks of vegetables there, but rather excellently chopped cubes of vegetables (including carrots, zucchini onions, celery (root and stems and leaves) Leek, potatoes, sometimes turnip, sweet red pumpkin) all middle-eastern variations of the vegetables. We never even dreamt of making the soup "clear" -- on the contrary - we wanted it thick and cloudy - hence the potatoes. Maybe the "European" broth-based soup is considered to be a very different thing, but I just can't imagine how it's better than a rich chicken soup with vegetables "the old way". We also usually use the thinnest-possible egg-noodles (they're like hair) and add them 5-8 min before turning off the heat - and hop! to the bowl. One more ingredient we use --- which is really a Chinese idea -- AFTER we turn off the heat, we break a new egg into the pot, and gently stir the whole soup in fast circle until fine "threads" of lightly cooked egg form. Soft and comforting, and so tasty!!! Thanks again.

@janicewalker477

Жыл бұрын

My German born grandmother used to make her own noodles and cut them like the ones you describe. You just can’t buy them that fine...pity.

I so appreciate this tutorial but I also just watched the foccacia masterclass which was fantastic! Your emotion at the end brought tears to my eyes. You ARE passing the torch on to us and I have to say I just love you for it. It makes my heart feel so good. ✌️ ✌️ 💜 💜 and many blessings to you Dear Helen.

5:19 Helen, I highly recommend one of those Asian style soup skimmers with the super fine mesh for skimming the scum off the top. They take off only the scum and leave all the liquid. If you search for "fat skimmer" or "hot pot skimmer" you'll find them. Oddly, the ultra fine mesh ones are able to skim fat off the top of a soup as well. When the mesh gets fine enough, for some reason, water passes through easily, but fat resists going through the mesh just enough to make it possible to skim fat off the top of the soup.

I use drumettes for weekday dinners. Just 30 minutes of simmering makes them mighty tender. I also like to add nutmeg, and chili powder and parmesan when serving. Thanks for sharing your recipe, Helen. I never thought chicken noodle soup can be such a big project. BTW, if you decide to add onion skin to your stock and you have a Corian worktop, try not to spill the stock onto your worktop as it stains badly. I learnt that the hard way.

My goodness, Helen, this was a genius recipe! Thank you so much.

I make chicken stock and chick soup quite often. I make brown for stock, and blond for soup. It's not hard, but it is time consuming. When I put up the pot in the morning, it's usually early evening by the time I've got it all strained and put away in jars for the fridge. I do cook the bones for another few hours. I also learned somewhere ?? that if you add just a little vinegar to the pot, it won't really change the flavor but it will aid in extracting as much as possible from the bones. The one technique that I think is important for the finished product (as you did) is to toss the over cooked veggies and put the fresh ones in to cook for eating. The ones used to make the stock have already given up all they have to give to the stock/broth and are just mushy globs. I haven't ever tried to make my own noodles, but I think I'll try it. I love big thick noodles, they are bit more like dumplings. Yum! thanks for sharing all your great tips!

Taking the basics to new heights Helen. Thanks for this lesson.

Amazing tutorial. I was a bit skeptical, but the pre salting is a game changer! I could not believe how delish the chicken was at 1.5 hours. I’d also like to report some freezing results: I cooked the soup up until adding the carrots (i.e., just the onions/celery and stock) and froze 1/2, then vacuum sealed (gentle setting) 1/2 the chicken and froze that too. Took the chicken out of the freezer to thaw in the afternoon, thawed the broth in the microwave, and proceeded with the recipe, and it was just as good as the first time. Hope that helps.

@helenrennie

Жыл бұрын

Thank you so much for trying this recipe and reporting on your freezing results :)

I love the idea of picking the meat early and continuing to cook the bones. Can't wait to try it.

Absolutely the best tutorial on chicken noodle soup I've seen, in whole or in part! Thankyou Helen. Bryan from Canada.

I appreciate your videos. Don't take this as an insult at all, it's a compliment, but, your voice is so soothing that I sometimes find myself falling into a relaxing catnap while listening to instructions.

Looks great. Can't wait to try this soup. Thanks!

Excellent! Lots of salt and that's important with stock. I like the soffrito and the tomillo part. I'm sure this soup is just delicious. I would be making a bigger batch of soup stock so I'd have left overs.

love this approach!

Awesome! This is multi-stepped but doable. This is a challenge which I appreciate.Thanks! Love that it's a carefully done version of a sometimes more simple dish. Thanks very much. Looking forward to spending a couple of afternoons making this.

I agree about the over cooked chicken and soggy noodles. Im going to make chicken soup your way next time. It would make a nice gift for a sick friend too.

I have always thought chicken noodle soup was the epitome of boring food, but my mind has been changed! I will definitely try these strategies.

Once again, a great video. So many wonderful tips. I LOVE the idea of using roasted tomatillos. I'll try that when our local crop is in season.

Gosh, you are such a joy. Thanks for the charm and the recipe!

Excellent job again wonderful job. I'll be following this, this week

It looks amazing and very satisfying. Thank you for sharing :)

I am going to make this for my Mom this weekend 🙂

4:40 Helen, I found a trick that really helps when cooking drumsticks to extract flavor from them: I cut all the way down to the bone around the skinny end of the drumstick to sever all the tendons, then I cut down to the bone along the flat / "inside" of the drumstick and open the meat up to expose the bone. This makes salting the meat more effective because the salt gets contact with meat rather than skin, and when cooking, the exposed bone yields collagen to the soup right away. Making a cut on the inside of the thighs to expose the bone and opening the meat up to expose the bone more also helps.

You are one of my favorite KZread chefs. Your genius❤

This looks so good! I'm definitely going to give this a try.

You forgot to add turmeric. It gives a beautiful color and adds richness. Total game changer.

Bravo!! So helpful Helen!

I really like the idea of removing the meat from the bones and then continuing to cook the bones. Why should we expect the two to cook at the same rate? I also really like the idea of using fresh pasta. It only takes a minute to cook so why not just put it in the soup bowl and cover with broth? Genius! Thank you Helen.

Love adding the noodles to the bowl and not the soup! Well done Helen!

Thank you for these great tips❣️

I've been told I make pretty good chicken noodle soup, but I love everything I learned in this video. Will be trying most of them to take my soup to the next level! Thank you as always for sharing your knowledge. 😀

I think I need to go and catch a cold so I have an excuse to make this,.. Looks great Helen. Im totally gonna try this.. Thanks.

My family are soup magnates. We were raised on soups, and stews., because that is a cheap way to feed a ravenous family with only a little meat. I was the Soup Queen in the family, because I could make a dozen different soups, starting with a pot of chicken broth. Egg drop, sweet and sour, chicken tortilla, chicken and Southerm dumplings, Oriental Dumplings, chicken and rice, chicken noodle, etc. The varieties are only limited by your spice cabinet and the ethnic region of the world your family tolerates. My sister LOVES the taste of boiled chicken and the broth. My spouse and I, not so much. Spouse won't eat stringy meat; I want a more robust broth. So Helen's suggestion of adding chopped boiled chicken meat to the bowl and pouring broth over the top... is exactly what I have done. [Until I discovered the cooked bone flavor in the broth.] Now, I cube chicken breast and sautee it until done, then add the broth and veges to finish the soup. I prefer to make my chicken stock from cooked bones, and yes the leg quarters are best, or an entire chicken carcas left over from roasting. Don't forget the neck from a whole caracas! I use the Turkey carcas after Thanksgiving for broth. Barbequed leg quarters will give you the smoke flavor. Of course, gathering the bones after a barbeque will creep folks out a bit, but it is so worth it. When making the broth, I keep it simple: mirepoix- 1 large carrot, 1 well washed rib of celery, 1 whole onion [color not important], a teaspoon of garlic powder. Clean and rough chop into three or four pieces each [you will not save these veges.] I DO add onion skins for a lovely color. Dried parsely, and thyme and pepper, minimal salt, and your poultry bones. All into the crock pot with close to a gallon of DISTILLED water. You can't have good broth, if your local water is nasty. I do not skim off the scum; that is just protein [according to Alton Brown] and you will strain the broth anyway. 1 EGG SHELL, CRUSHED-to clarify the broth. Simmer over night and cool. Ladle broth, through a tea strainer into a large container and refrigerate. Once more solids have settled at the bottom, and the collagen in the broth has solidified, ladel again, into your storage containers. I give the last of the broth to the outdoor cats. I make my broth and freeze it, so I always have broth when I need some chicken soup. For a Comfort Food chicken soup: another mirepoix, garlic, parsely, thyme, salt & pepper plus your veges and starch of choice. Sometimes, spouse prefers potatoes instead of a pasta.

One nice addition I once used for CNS was minced Cilantro micro greens (added to the soup last). But was lucky to have them. Thanks for your thorough explanations and illustrations!

Hi Helen, The best explanation I've heard for why thinks like roasts and soups taste better the next day is "nose blindness." Essentially, after a while around some very fragrant thing, the scent receptors become blocked up and inaccessible (see:people with BO or bad breath.) So by spending a bunch of time in a wonderfully smelling kitchen cooking something, you lose some ability to at all perceive the aroma when it's time to eat it, and by the next day things are more or less reset.

This is lovely!

I am new to watching your channel but I have subscribed because I just love you! You have inspired me and that takes some doing! Thank you! I look forward to learning a lot more!

My late mother used to make an excellent chicken noodle soup, so when she started using canned, I asked her why. Her reply was that nobody really cared and she went for easy. I never got her original recipe, so thank you, Helen!

Helen, I just made this and it was amazing!! Like no other chicken soup

@helenrennie

Жыл бұрын

So excited that you gave it a try! Glad it was good :)

🎉you are so sweet explaining so good

Waooh! This is insane ❤. Perfection.

Love it!

Hate to be cliche, but I love your videos. That looks like an amazing chicken soup.

I love the cameo of the laundry rack - it makes so much sense!

Love the bowl of water to remove scum! And the noodle recipe!

I just ate this. Delicious. Thank you! Would you mind reviewing the tumbler rolling sharpener?

I still make my grandmother's Chicken & Noodles. She always saved back the wings from chicken dinners until she had 2 dozen or so plus backs and necks. (she said wings make the best broth) One other thing she did differently is the "capful of cider vinegar" when simmering the chicken wings to extract every bit of nutrition. (mind. she made a stock pot full so smaller batches may require less vinegar)

8:14 Helen, for extracting gelatin out of bones, I highly recommend using an instant pot. It just does the job faster and more thoroughly. For the initial cook, when the meat is still on the bones, 15 minutes under high pressure followed by 15 minutes natural release works great, and the meat will still be tender at that point.

I love to add lots of dill and black pepper to my chicken soup. Also I always add garlic, sometimes roasted, to my broth and stock. Instead of fresh pasta, I made fresh baguettes and went dipping. It was delicious

Thanks for the great video. I like your suggestions and already found quite many by trial and error. Maybe, three things I like to do in addition: First, I skin the chicken and fry the skin first. The skin is not something I enjoy in the soup but I like snacking on the crunchy roasted skin. Moreover, the rendered fat is excellent to briefly cook the aromatics before adding in chicken and water. Second, I prefer to use a pressure cooker to cook the chicken. This cuts down the cooking times and helps extract collagen but also delivers succulent chicken since the chicken is not immensely agitated. Third, I slightly crack my pepper with mortal and pestle or grinding since this gives a better pepper taste. Forth, I particularly enjoy lovage in any soup but this is a bit tricky since it can become bitter when left in for too long (I did not yet find the rules out for the durations).

@chezmoi42

Жыл бұрын

Yes! Another fan of chicken 'cracklings'!

I love adding fresh dill to my soup!

I've been playing around with an instant pot version. Pretty much the same as your method, but the first boil changes to 30 mins under high pressure. Remove chicken, and then the bones back into the pot. Another 30 mins under high pressure, and it's done. I adapted this from a New Wave Tokyo ramen recipe. Gets great results/extraction from the bones. You need slightly less water, of course. I hope this helps those that want to shave off a few hours without any discernable compromise on flavour. Tumeric, as others have mentioned, is also a necessity for chicken soup IMO. Thank you for some incredible tips! This is my go-to recipe, already. :)

How funny- I agree with stringy chicken in soup. Yuck! Great video.

Hello, new friend from Thailand. Let's watch a good clip. and will come back to visit again🎉🎉

This was a great video! The only qualm I have is with your dough salting technique. I like to dissolve the salt into warm water before mixing it with the eggs and dough. I find this makes the dough more easily workable, and I can use very coarse salt or very fine salt with the same results either way. I can use koshering salt without worrying about chunks of undissolved salt tearing into the gluten structure. That said, I only leave the water quite hot if the weather is very cold. I also prefer not to use eggs straight out of the refrigerator if it's cold weather. In the summer, it's I personally find it's best to use eggs straight out of the fridge and make sure the saline is nice and cold. This seems like a lot of extra work, but I find it makes the kneading and rolling so much quicker and easier that it's worth it to me. This may be an idea you could consider playing with if you're bored enough.

6:44 Helen, I highly recommend adding dried mushrooms to the stock, particularly shiitake mushrooms. They add umami amplifying nucleotides that really complement all the other flavors. Since they will be strained out, any unpleasant reconstituted mushroom texture from physical chunks of mushrooms in the soup will be avoided. Dried mushrooms in particular are preferable for this application. Something about the drying process changes the flavors imparted by the addition of mushrooms.

Thank you! I would imagine that the addition of chicken feet would boost the gelatin production and flavour.

My homemade chicken soup is very similar to your recipe, I do add chicken feet for even more collegen.

We have a private joke with my Mom that the best chicken soup (or rather Polish rosół) is the one you've forgotten about and left to simmer for 8 hours. Every time that happens, the soup is insanely intense and delicious 😋 We actually use turkey neck and a chunk of beef to get a mixed flavour, so it's really not a chicken soup at all 🤭

On a restaurant hot line the cooked noodles and chicken are kept separate and added to the soup once its hot.

In Poland we call it ROSÓŁ😍😋

Hi Helen, props to you for producing really helpful, detailed and insightful content. I appreciate the time and effort you put into making these videos. The instructions were easy to follow, and the final result was delicious. Keep up the excellent work 💎 When you reheat chicken after it’s been chilling in the fridge, you mention that you need to bring the soup to a simmer, then turn off the heat, and then place the chilled chicken in the hot soup for two minutes. My concern with this is is that the chicken will be potentially be in the danger zone (between 40°F/4°C and 140°F/60°C), where bacteria can rapidly multiply. Firstly, what temperature should poultry be reheated to? Secondly, is there any way for us to probe for or temp the small pieces of chicken you added to the soup? Once again, thanks for the content you provide us - it really is priceless.

@JeffreyMorse775

7 ай бұрын

The reheating step is the final step before serving so I wouldn't worry about bacterial danger zone. You will eat it before it is left at that temperature for long enough to be an issue.

Tomatillos, a game changer.

I've never heard of a recipe on separating the chicken bones from the meat. I shall try that.

I think I know this one! In my experience, any long cooked meal with pronounced aromatics tastes better the next day simply because your house no longer has the background smell of all those aromatics. It's like a palate cleaner for your nose! Sometimes when I'm having guests over for a braise or something, I'll lid the dish once it's done, open all the windows, and air out the house in advance. It's remarkable what a big difference it makes.

There is an easy solution to the noodle problem. Make it chicken rice soup instead! Its much better anyway and it doesn't matter if the (basmati) rice goes a bit mushy.

i am ready

I've been doing what I might call a 'version' of this for years. I pressure cook a chicken for 20 or 30 min, let it cool, throw the skin and bones (and chunky veg for flavor) back in the pot, pressure cook for another 30-40 min, then strain the broth, add the chicken back in for the soup. But I think I'll try the tomatillos, and I'll take the chicken breast off and save for a roast- and I think I'll pressure cook the chicken on low pressure for a little bit longer, and use quick release when it's done because a vid by ATK says chicken is too tender to use natural release. We've been pretty sick the last week here at my house, so I'm going to buy the chicken right now, salt to make the soup either later tonight, or tomorrow. Thank you!

@iluvearth99

7 ай бұрын

Did you end up making the soup? How was it?

@mbs7078

7 ай бұрын

Divine!@@iluvearth99

That's the way I cook chicken noodle soup for ages. I never understood why people use whole chicken. The breast meat is dry after cooking. And chicken pieces fit better in the pot. Also they don't tend to float like a whole chicken will. Here in Germany we can get frozen chicken carcasses cheap, great for making chicken stock. A few chicken legs added for the meat. Noodles ought to be cooked separately to avoid cloudy broth anyway. Also I like rice noodles better than wheat noodles. But that's just personal preference.

genius!

If I had to hazard a guess as to why it tastes better~ the sofrito probably breaks down further over night. probably in a more stable manneer because its away from the heat.

Is there a disadvantage flavor wise in using a pressure cooker for the meat cooking & stock phases? My usual chicken noodle soup routine is based on a recipe from America's Test Kitchen, which in my instant pot usually takes about 22 minutes for a 4-5lb chicken to be fall-apart tender. I imagine individual chicken pieces like these would require even less time if adapted to this recipe

@helenrennie

Жыл бұрын

Pressure cooker should work fine, especially for the bone part. The meat will get plenty tender and fall apart, but might not be quite as succulent as a gentle poach.

Hi, Helen! I've been told to crack the bones when you make stock or broth, to get the flavor of the marrow. I think this is what causes some very dark grainy bits in my stock, but I'm not sure if it's helping the flavor. Any opinions?

@helenrennie

Жыл бұрын

I've never tried doing that, so unfortunately can't comment.

I normally use the peels of the carrots and leaves from the celery in the stock and the actual vegetables for eating

Mushy pasta???? That's the best part!

I wonder if you could also use some grilled eggplant or zucchini instead of tomatillos. Not as much acid but just as much sweetness and a perfect complimentary flavor.

For 2 years I've struggled to make "rosół" (the polish version of a chicken soup) which would satisfy me! Thanks for these tips ❤ I just wonder if the chopping the vegetables that boil with the soup is necessary? I'm curious if it would make a difference if I'll put them just like they are?

@rosiepone

Жыл бұрын

cutting them does open up routes for the flavor to transfer to the broth, but in most cases it's a trivial detail, and the real reason for cutting them is either habit or to make them fit the pot

@helenrennie

Жыл бұрын

Cutting them up releases more flavor into the soup, but it's not a big deal. You are welcome to leave them whole.

The thing with chicken noodle soup, at least for my family, is that growing up it was always the brand Andy Warhol painted. Mushy noodles. Stringy meat. Lots of salt. This is what brings us back to our childhood. Your recipe looks good, and your 'assemble at the end' technique is solid; but for me, it's just not the real deal :)

Wow, that's how I figured on my own to improve my chicken soup! I make bone stock after simmering leg quarters for an hour, with chunked onion, carrot, and celery in the broth. Also, I freeze the broth in flat plastic containers and the fat freezes at the top, easy to remove when thawed. Then I use the fat to make roux for chicken gravy. I never add rice or noodles til the soup is ready to serve.

Why do we sometimes grill or bake or cook salmon or tuna when they taste WAY better raw? Can you tell us? No browning or caramelization seems to make up for the lost flavor when cooking. Am I crazy?

Ok Helen I like your channel and most of your recipes and techniques But if I had to through these steps…I would never have this siup😅

Hi Helen, can I use buckwheat flour to make pasta? I'm trying to avoid gluten

@silverplug

Жыл бұрын

Yes, it's called soba, and japanese were doing it for centuries

You might really like making chicken tortilla soup.

@Objective-Observer

Жыл бұрын

That's what I thought.

Елена, позвольте спросить, чем обусловлен выбор курицы? Возможно, есть особые критерии, мол, ей полагается быть "free range grass-fed"? Вроде бы, есть так называемая "суповая" курица (поджарая, с плотными мышечными волокнами, плотными сухожилиями) - есть ли смысл её использовать и сильно ли это влияет на наваристость бульона? И можно ли ее найти в Штатах?

@helenrennie

Жыл бұрын

Here is what I take into account when buying chicken in the US: kzread.info/dash/bejne/gYOpyZpwgNzQhLg.html

Looks delicious. Sophia Loren

Will this work with matzo balls instead of pasta?

@helenrennie

Жыл бұрын

of course!

❤🎉

I really was expecting lovage...

why is the carrot fluorescent red?

@bellenesatan

Жыл бұрын

Cameras are funny like that.

I thought I made the Worlds Best chicken soup…wrong. But try a small parsnip in the stock …?

As much as I love all your recipes, especially your Russian salad with salmon(my go-to recipe, everyone loves it too), however, this one seems to require slightly too much effort. I highly recommend Donal Skehan's Chicken noodle soup', it's been my go-to recipe for chicken noodle soup for years, give it a try, absolutely delicious, and also available on youtube too. 😀😀

@1ACL

Жыл бұрын

This is Helens channel!

@mrkvomiltato871

Жыл бұрын

Which one? Skehan has many recipes for chicken noodle soup on his channel. Thanks

@Almosthomeforever

Жыл бұрын

That recipe might be quick but does not have the rich complex flavors this one has. Plus he uses packaged noodles which aren’t as healthy for you. Let alone flavorful. Any processed food will effect your health in a negative way in the long run. Homemade from scratch is best.

@RCMpianist

Жыл бұрын

@@mrkvomiltato871 kzread.info/dash/bejne/fYafk5ttpbOTn6g.html

@RCMpianist

Жыл бұрын

@@Almosthomeforever All very good points and noted! I hope you grow your own vegetables and farm your own meat...FYI, I'm surprised you already know how this recipe tastes, given it was only posted 40 minutes ago...😂

i use chicken bones fo the stock, much cheaper

Hmmm, I am afraid I have a difference in opinion with Helen on this recipe. I made it as per instructions and it is delicious. It is not, however, in my opinion chicken soup. It is, in my opinion tomatillo soup. IMO, the dominant flavor in chicken soup is chicken. The dominant flavor in this soup is tomatillo. Therefore, IMO, this is tomatillo soup with chicken.

@helenrennie

Жыл бұрын

so glad you gave it a try!

@rickblackwell6435

Жыл бұрын

@@helenrennie My wife says it tastes like chicken soup. Either way, it was delicious! 😀

It took you months? Geez

Tomatillos in chicken soup. 🤮

Not really your recipe it's an old sicilian recipe I been making chicken soup for years

i tastes the same the next day. you just havent been smelling all the good smells for two hours already