Presented by Method | Join Molly Baz in the Bon Appétit Test Kitchen as she makes classic chicken noodle soup. There are tons of shortcuts for chicken noodle soup, but this time we’re not cutting corners—this is the long game! This version is about as classic (and as comforting) as they come, using a whole chicken—bones, skin, and all—to lend flavor and body to the broth. The key is to treat the breasts and legs differently: The breasts need to be pulled early so they don’t overcook and dry out, whereas the legs require a long simmer to become incredibly tender. We used ditalini here, but feel free to use any small quick-cooking pasta you have! We wouldn’t be mad about orzo or ABCs either.
Check out the recipe here: https://www.bonappetit.com/recipe/classic-chicken-noodle-soup
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Molly Makes Chicken Noodle Soup | From the Test Kitchen | Bon Appétit
20 Comments
Go Molly Go ! 🙂
Hey, Wear a hat. I do not want your hair in my food. BE A CHEF AND GET A HAT ON. I WOULD NOT EAT YOUR FOOD, I DO NOT WANT TO EAT YOUR HAIR.
you are not a chef. WEAR A HAT FOR GODS SAKE. WHAT A BAD DEMONSTRATION OF A DIRTY COOKING ENVIRONMENT. Col Glenn Ekblad. DO, MPH MSH, FACEP PUBLIC HEATLH OFFICER.
The most unnecessarily complicated chicken noodle soup recipe ever 😂
I feel like this is missing lemon juice!
This is an awesome recipe thank you so much for sharing. I’m never making this soup any other way. Such a rich delicious broth.
Literally everyone at the start jacked that Brad might pop over. Also wtf with those asshats having a loud meeting in the background? Rude.
Clear broth Take it Off
No sautéing the veggies??
No one realistically would ever make this unless it’s some special occasion. Sucha waste of Ingredients $$$
This is the best chicken noodle soup recipe. I go back to it again and again
Needs way more veg at the end.
I like this recipe so much! Thank you
Fun fact: Leaving the skin on the onions to make the broth golden is commonly done to make Matzoh Ball Soup.
terrific recipe! Didn't know about the onion skins, and I always include one whole clove because my mother did.
the best soup ever
The whole world except the backward USA uses degrees centigrade so it would be extremely useful if you could specify your temperatures in both degrees C and F and not just assume your audience is American
never salt ingredients of a broth before, you are removing osmotic pressure.
Glad she’s gone.
I’m sorry, you’re gonna do WHAT to the skin? Discard???😢