The Ultimate Chicken Noodle Soup
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The Ultimate Chicken Noodle Soup 00:00 Intro 01:00 7 Secrets to Perfection 01:55 Blond vs Brown Chicken Stock 02:45 Best …
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How funny- I agree with stringy chicken in soup. Yuck! Great video.
Looks delicious.
Sophia Loren
❤🎉
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.
i tastes the same the next day. you just havent been smelling all the good smells for two hours already
had to stop when she said the chicken breast wont help. they add the most chicken flavor to the stock. now i doubt the rest of the info in this video.
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)
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!
It looks amazing and very satisfying. Thank you for sharing 🙂
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!
🎉you are so sweet explaining so good
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.
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!
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.
Mushy pasta???? That's the best part!
It took you months? Geez
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?
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.
On a restaurant hot line the cooked noodles and chicken are kept separate and added to the soup once its hot.
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. 🙂
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.
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.
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.
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.
I love the idea of picking the meat early and continuing to cook the bones. Can't wait to try it.
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!
I thought I made the Worlds Best chicken soup…wrong.
But try a small parsnip in the stock …?
You are one of my favorite YouTube chefs. Your genius❤
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.
Hello, new friend from Thailand. Let's watch a good clip. and will come back to visit again🎉🎉
Will this work with matzo balls instead of pasta?
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.
I just ate this. Delicious. Thank you!
Would you mind reviewing the tumbler rolling sharpener?
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?
This looks so good! I'm definitely going to give this a try.
I love adding fresh dill to my soup!
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.
Bravo!! So helpful Helen!
Helen, I just made this and it was amazing!! Like no other chicken soup
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. 😀
Waooh! This is insane ❤. Perfection.
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.
Tomatillos in chicken soup. 🤮
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?
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😅