THE MOST DELICIOUS CHICKEN NOODLE SOUP (Homemade Stock & Pasta Cooked in a Farmhouse in Italy)

Thank you for watching. Have you been craving something wholesome, salty and comforting? I have. So this week I’m preparing homemade chicken noodle soup – Italian style – with chicken stock from scratch and handmade farfalline pasta, vegetables from the market and herbs from our garden. Recipe is here on my site:

CHICKEN NOODLE SOUP

If you would like to support my work, you can find my Patreon page here:
https://www.patreon.com/KylieFlavell
Please don’t follow me on Facebook as that person is not me – they have stolen my identity for the past few years. You can follow me over on Instagram for daily inspiration from Italy and around the world to make you dream, learn a language, cook, travel, move to a foreign country, film, edit or pursue your passion:
https://www.instagram.com/kylieflavell
#Italy #chickensoup #slowliving

Good morning i’m making chicken soup it’s going to be the most delicious chicken soup you’ve ever ever tasted i promise you if you know anything about me you know i love to cook things from scratch and sometimes i tell you look that’s just me i’m just obsessed with cooking and eating and

Homemade dishes but this truly is something that is worth your time it doesn’t it’s not that complicated you just leave it on the stove uh to simmer because i’m using whole chicken and i think when you make your own stock or your own broth it’s a whole other

World it tastes completely different it touches somewhere deep in your soul it’s so salty and rich and and fresh as well it’s just spectacular it’s all with fresh ingredients i mean i just went to the market and got all these vegetables i just went into the garden early this

Morning and got all these fresh herbs It’s 11 o’clock i’m very so i bought lemon it’s like the one morning i didn’t cook you breakfast yeah forever so this is what happens no this is your breakfast no fantasy no i love it Oh yeah guido’s giving up alcohol for lent my name is guido it’s 14 days i’m not drinking it [Laughter] this isn’t so good for your blood pressure there yeah but i’m not drinking so okay i suppose i hope that compensates it’s quite easy i know i tend to do some recipes that are certainly not easy but um this this is uh practically foolproof i think um so

Let us begin with the chicken there are many different ways you can do it i actually made this recipe four days ago i think and it was so good i just thought uh i want more because it’s like strange in between stage it’s not yet spring but it’s not really

Winter and and i think when the seasons change uh i know i can tend to get allergies and things like that so it’s a it’s a good time to boost your immunity and fill yourself up with with that uh really life affirming liquid that is chicken

Stock and uh and also i’m going to be making um it’s chicken noodle soup chicken pasta noodle egg noodle soup i’ll be making the noodles from scratch obviously what did you expect you know me by now uh and it’s that’s um that’s your choice you can obviously just add

Some dry pasta um or buy some egg noodles uh some fresh egg pasta and add that in but the fact is that once you get this you need a big pot yeah once you get this in the pot and it’s just simmering away there you’ve kind of you’re kind of free for

The rest of the morning um so i think if you if you wake up on a sunday morning you could you could start this at about 9 00 a.m and and have it in time for lunch uh i tend to start it in the morning and have

It for dinner so i just sort of leave on there just getting getting more and more full of flavor and um and reducing down and and uh and that’s that’s the way i like to do it but it’s not not necessary to leave it so long

You could just leave it for a couple of hours a few hours but i tend to leave it for all day pretty much now where is my clip um there’s many different ways you can do chicken soup i’m sure you have your own uh your own family recipe um i’ve made it

Before where i’ve taken off or taken apart all the chicken and then roasted the bones uh in the oven uh but for me that’s just sort of like another step it’s quite nice if you um you have to come back to it and check

On it and then put it all in so i sort of like to um just uh pan fry the uh the chicken so that then you can have the mayhard effect where it just goes all nice and golden and then that golden outer chicken skin and everything will give us

Such depth of flavor uh while it’s simmering in the pot and it doesn’t take too long when i made it um last week i just uh i didn’t actually cut apart the chicken i just with a whole chicken i just put it in the fry pan turned it

Over twice and uh and then put it into the pot but i don’t know i might i might cut these bits up just so that um so that you can see what it’s like if you didn’t want to get a whole chicken uh if you’re just cooking for yourself

Or something you could just get the dark meat obviously duck hello hello i’m about to start okay are you wanting lunch no no no i was just looking for the coffee ah i found your thing nonsense so uh are you warm enough yes yes yeah i added some more logs um so um No no no i was just trying to think what i was saying so yes white meat versus dark meat um do you know some people say that um you shouldn’t leave the white meet the breasts in too long because then they’ll get dry and and that will

Be a problem but you know what i left i left the breasts in for i think six seven six shall we take out the breasts and eat them separately oh i’m glad you’re here because you can here we here we have someone who tasted my soup it was

Very good yeah delicious no yeah yeah i was thinking yeah perfect was very very good i left the um the breast in all all day cooking i didn’t take it out and it wasn’t dry no no definitely not yeah and then i want to shred the meat

Because i don’t i don’t really like when um when chicken soup has pieces of chicken i don’t know no it shouldn’t that was that was the reaction we were looking for no because i think then it it doesn’t sort of soak up all the broth as much you know

And then it sometimes it’s dry in fact that that must be the case where people say that it’s dry when they’re just chopping pieces of chicken but when you shred it all up um i think it’s just becomes becomes one with the broth and it’s lovely

Quindi what am i doing i think i saw a starch you know what they do in italy so they boil all the pieces of meat yeah they use the broth with the tortellini yes but that’s basically what i’m doing but i’m i i think but the the um i’m just gonna say

No no no it’s fine but that’s if you wanted the whole dish to be pasta but we don’t we want it to be a bit more nutritious and have the majority of because what’s more nutritious than pasta sorry we want the majority of the la zoopa to be chicken and um and vegetables

Tell with some little noodles so what do you think about the noodles i’m going to i was thinking i might do uh uh uh le farfalle not a little butterfly little butterfly pasta see you’re producing the pasta wow whatever no because yeah the best thing is that it’s

A small pasta no like a small pasta so that then you can just drink it with a spoon and it all like you want the little piece of pasta to fit on the spoon you want it that it doesn’t break apart so exactly small and dense okay ciao so just cut along here

And along here and then you feel down here uh in the center here that’s how you can just know where to cut the chicken breast other the breasts that just go along there and on the other side you should just be able to feel where the where the white meat stops and

And just cut it along it doesn’t have to be perfect there we go we’ve got two chicken breasts there i’m just going to salt them so that they uh go up nice and golden in the pan okay so just cut these off so it can sit a bit more flat in the pan

A little bit of olive oil my pan is very hot because we want it to uh we want it to sizzle when it goes in just uh i just washing this knife so it doesn’t have the chicken on it because i don’t know just to keep things a bit safer

In order to create the mayard effect just think of them i always think of them like the little mayard men are building a bridge of goldenness and you can’t disturb them every time you move a piece of meat uh they fall down so you just leave them there don’t touch them

And then they will create their magic which is just all the flavors is going to uh come from this well some will come from the bones obviously but uh but this could just get our stock off to a really good start these can just be put in half and then

We just get that nice surface area in the pan i might use these four little ones for the the actual soup and these i will use for the stock and they can go straight into the pot and the garlic can just cut apart like this and put it straight in with the skin

Okay i’ve turned the frying pan off and now i’m just going to roughly chop this leek ciao and celery stalks of celery i’ll just keep for the actual soup and all the rest of this with the leaves which create a lot of flavor i’ll just put that all into the pot and

It’s just uh it’s really going to help balance things out because we have the carrots for sweetness and we have the garlic and onion and um celery is underestimated in terms of its contribution to flavor what else do we have i think that’s it yeah now we can get the pan off the

Fire okay and we have chicken go right in it’s going to be delicious look at that look can you see that look at that flavor there that we are going to use all of you okay and there’s not really anything left on the pan so i’m not missing out on any

Anything that any lovely flavor that might have come uh and stuck to the to the bottom and just want it all sitting more or less flat i just want to show you this you may be using a smaller pot or less chicken less vegetables but whatever you’re doing just make sure

That the water is covering all of the chicken bones we don’t want any sticking up because they’re creating flavor and also i think just put in as much water as you can because this broth you could freeze it and use it for other recipes is that about right yes

Let’s add a whole thing of frog of rosemary and i want to keep some parsley for uh actually within the soup but i’ll put some parsley in now as well i want to keep some thyme uh but i’ll put a big thing of thyme in there now as well

And then these are wild fennel leaves which i just love uh they can go in there as well and what else do i have oregano ah let’s just put put some of them underneath there ah what a delicious little family you’re going to become yes okay and lastly we just need some black

Peppercorns this is one tablespoon of whole black peppercorns because remember it’s all going to be strained out i love peppers so i think let’s go crazy and put that all in sorry i’m just so excited because i know what you’re going to taste like in a few hours okay

So we want this on high heat because we just want to bring it to the boil and then when it’s at the boil we just reduce it to a simmer and just leave it for two hours four hours whatever you want ah okay so now what shall we do let’s

Get on to prepping the other vegetables so they’re all ready to go so whereas before i was just roughly chopping them now uh when i’m thinking about chicken noodle soup and a lovely spoonful i i want there to be the possibility that you could have a bit of

Carrot a little bit of celery on the spoon at once so i want them to be quite neat and small just diced and uh yeah i like that’s how i if you can chop them however you like but um that’s for me what i like i love to have that that

Balance of of flavors and if you have these big chunky pieces you don’t always get that so the other thing is too i suppose if you were cooking for children or someone who didn’t like vegetables it’s nice to just make them kind of inconspicuous and then people don’t realize

That all the flavor is coming from the vegetables but they don’t feel like they’re getting a big spoonful of vegetables try to sit down but actually i’m always more comfortable chopping standing up now i want a big onion or in my case two small onions and what’s that got

I always find when i’m chopping vegetables it’s handy to just keep a bowl uh on the table because otherwise you keep having to go over to the compost bin and uh and it can sort of slow you down and it keeps your workspace quite tidy ah sorry just crying

I find that when i keep onions in the fridge i i don’t uh tend to cry when i chop them but these ones i just left out so now a bit of a mess i didn’t peel the other ones in the stock but uh these i will because

I just want it to be well they’re a bit they’re a bit rough around the edges and i just want them to feel nice in the mouth still have a bit of soil in some of the crevices our pot was bubbling it reached a boil

So i just turned it down now to a very low heat just to uh gently simmer away and now i just want some garlic uh but i’m not going to add that into the bowl because i like to add it later so that it doesn’t burn

What should we do for clothes i think that should be enough if you just press down them like that just so much easier to remove the uh the skin on the outside do you know what that doesn’t seem like enough to me i think i’m going to add another two cloves okay

And then i’m also going to use a lemon uh actually i want a bit bigger so i might use i might use this one and a half so sometimes initially they say about 80 grams of pasta to one egg for pasta and so i’ve got um 240 grams

Of flour here i just added a bit of salt and i think i’m going to do three three eggs maybe but i do want it to be a really sort of eggy noodle no so perhaps i’ll do three eggs and one yolk um and i’m doing it in a bowl yes you can

Do it on the uh on the counter on the table as they say people often do but um i just want to avoid the mess so i’ll just crack them directly into the bowl and we can still do the we can still do the little well There’s usually a creek but i can hear it it hasn’t rained in forever so ah it’s a little bit of water See is this cultivated here this yeah i see Half a day of heating for free Amazing it’s so green and robust you know Definitely with this you can be more precise because you’re actually like cutting hair see but i’m not doing a great job no because my parents saw how high we let the grass go on the video and they were like no so while the soup is simmering you might just find that there’s this

Sort of white scum that sort of comes to the top and that just impurities from the from the chicken so you can discard that just if you can i forgot to show you before i took my chicken breasts out of the stock when they were cooked and just threw the skin

Back in the pot this pasta dough is quite eggy so i just needed a bit of flour to help it through the pasta machine i cut it into four pieces and leave the ones i’m not using under a bowl to keep them from drying out

And then i just work my way through the settings getting thinner and thinner but i don’t need this to be a super delicate pasta so this thickness is fine i’m doing farfalline which in italian means little butterflies except this ancient tool i’m using is a little wonky so it’s like a drunken

Pasta cutter that won’t roll straight there’s often a distinction made between stock and broth my understanding is that stock uses the bones and vegetables and simmers for a longer time from two to six hours whereas broth mostly uses just the meat and can be ready in 30 minutes

It’s confusing then when you hear the term bone broth but i feel like this has just become a very fashionable term that marketers like to use a chicken carcass will be rich in collagen so the stock will have lots of gelatin which gives the liquid richness of flavor and body

Okay my only concern is are they too big because this is a spoon is that too big perhaps i should make them a bit smaller i ended up making smaller farfelina to fit nicely on the spoon and anyway i’ll only be using about two-thirds of these

For our soup i’ll use the big ones in another meal i just want a simple melody a song we could sing all the time a quiet place for you and me a place where you A place where you could be mine so this has been cooking for about six hours and it was really up to here before so it’s reduced down quite a lot which is what i want to really concentrate the flavor okay so it’s now evening this has been cooking and intensifying all afternoon

About six or seven hours and i’m excited because this kitchen now smells like herbs and chicken and garlic and deliciousness and it’s time to drain our broth and shred the chicken so so you want one pot uh that you can drain the liquid into and another big dish for [Applause]

All the big pieces so we’re just going to discard the the vegetables and the and the herbs and the bones but i’ll just go through and pull out the pieces of chicken that We want to put in the soup just want to give this a cook a quick rinse because we’re going to be using it again and now this goes back on the heat a little olive oil and then we have the vegetables that we prepped earlier carrot onion celery

And i’ll just pop those in while that’s just uh softening i can go through and pull out the chicken i’ve got the chicken breast here that i shredded earlier and now it can all just go in together you might like to wait until it’s a bit cooler but um

I tend to have fairly heat resistant fingers so i just it’s so soft it just falls apart ah beautiful and i’ll just add in the garlic and the garlic burns faster so we just need to sort of saute that for a little only a little bit

If you want you could add some white wine basically all the uh all the alcohol will cook out of it but the acidity will be good and it’ll give a bit more depth to the flavor and now we can add back in the liquid this point i’d like to add in a tablespoon

Of salt uh which aside from the bit of salt we put on the chicken skin that’s the first time i’ve salted it i’ll just take some thyme So lemon zest And i’ll add the juice of this whole lemon lots of black pepper now we can add back in all the chicken the shredded chicken and now just taste it to see if you’ve got the seasoning right if it needs anything more oh my gosh i can

That one taste i had is so delicious i can’t wait to eat it i added some of the parsley at this point and i’m just reserving some of it for the very end don’t put your pasta in until you’re sure that your dining partner or family are ready

So that the pasta doesn’t get overcooked i’m using quite a robust pasta but do take it out before it’s al dente because it will still soften while it’s in all that hot liquid sometimes if i have a lot of liquid and i know we’re not going to eat it all in

One sitting i will cook the pasta in a separate pot just using half of it so that then i don’t have a soggy pasta the next day there is noise everywhere there is noise all around and i’m looking for you there’s no reason to hide there is no noise in my head

There’s so much in my mind So much in this world i don’t get what it’s all about i just want a simple melody a song we could sing all the time a quiet place It is so salty and satisfying with all the depth of flavor from six hours extracting all the richness from the chicken bones and vegetables and herbs and then the lemon and fresh parsley just lift it all up and you bite into chewy al dente pasta this doesn’t need cheese or bread or

Anything else it’s deeply comforting and delicious as is thank you for watching thank you to my patrons and i shall see you next friday Ah A place where you could be mine you