Brad Makes Chicken Noodle Soup | Makin’ It! | Brad Leone

Who doesn’t love chicken noodle soup?? Brad shows us how to make his version of a classic chicken noodle soup recipe from scratch. A step by step guide to the best chicken noodle soup you’ve ever made! Anyone can make this recipe. Give it a shot. You’ll be glad you did.

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Shot by: Ian Deveau
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau
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Makin’ It Intro Sequence & GFX | Blake Thompson
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz

Woo! M. Hey guys, welcome back to Making It. Today we’re going to be doing one of my favorite dishes of all time, the classic chicken noodle soup from scratch. All right, I’m going to show you how I like to do it. Simple, easy. Anyone, anyone can make this recipe. Okay, unless you don’t have hands. Who am I fooling? You probably can still do it. They get real creative that people use their feet and their hands will be stirring the freaking soup like this, chopping up carrots with their freaking hands. Rest in peace. Oh my god, I’m going to cry. Justine Markard, she used was a friend of mine’s sister who passed away and she uh used to be able to do all kinds of crazy with her feet. Uh anyway, here we go. Chicken noodle soup. Super easy. We’re going to start off making our stock and then we got some veg to add to it. I’m going walk you through step by step ingredient by ingredient how to make the perfect world famous simple loved around the world good for the soul cures a common cold might get your old lady pregnant chicken noodle soup before we get into the ingredients all right we’ll do a little shrine let’s get into that pay a little respect to our stuff Lord of Death loves chicken soup you don’t know about this boy rival records I walked in here I saw you had patent record up on there I mean that’s like one of the that’s like a Bible of blues I Never even seen that on on vinyl. Only known picture of this guy. Arguably the the the first blues player down in, you know, Delta Blues, I believe. Charlie Patton. 120 bucks. I’ve never seen this record in my life. You know what Charlie Patton loved? Chicken noodle soup. I’m going to go ahead and quote that. He’s going to hang out and join us today. Shout out Charlie Patton. Look at that record. You don’t have that, do you? Says rare. Rare. Yeah, it says rare for Mr. Patton. I’ll even fire up a Blackberry candle. Iowa Pine. I bought I kind of I have the soap. I got the cleaner. I got the hand soap. It’s all Iowa Pine. They do not even know who I am. But boy, do I know who you are in your Iowa pine magic. I love them so much. Oh, smells like Christmas. Oh, it’s good for chicken though. So, 3 to 4 lb whole organic chicken. Turkey wings. Great addition to the party. If you can’t get turkey wings, match the weight that you bought in turkey wings or that you would have bought and get, say, 3 lbs of chicken wings or feet, chicken backs, any type of scrappy bone or wingy, gelatinousy, jointy stuff. That’s going to give us our chicken stock that when it’s cold, jiggles like jello, baby. Right down the line, we got our vegetables for the mir. Okay. Celery, some carrots, and some onion. The classic trio there. We got a little knob of leak, two very small stalks of lemongrass. We got a nice little knob of ginger. Some medicinal grade garlic. This is about two normal cloves. This was a big fat boy. I should probably plant this one. And then I got our mushrooms. Shiakei. Great flavor, great for stocks. Um especially the stems. I love using them. Pick off the caps, reserve them for your soup, and then you’re left with all these stems which usually get thrown in the garbage. Put them in a bag, throw them in the freezer, save them for another time when you have a bunch. They make a great sauce or stock additive. Just that earthy kind of beautiful mushroom flavor. And then right down the line, all right, for our veg, for just the inside after we strain off our stock, the caps to our shiakei mushrooms, we got a turnup. Love a turnup. One clove garlic, one medium small red onion, two carrots with the greens. I like to get carrots with greens cuz it shows that they were fresh and they’re actually great for the stock. So, we’ll throw some carrot greens right in the stock there, too. Same with our celery. I love the leaves in there. I kind of use it like parsley in our finished soup. We’ll chop some of that up. Chicken noodle soup. Perfect. Every freaking time with the winter months coming upon us. Having a good chicken noodle soup recipe. I’m your guy. This is the recipe. That’s the camera guy. That’s the chicken. That’s the pot. That’s Peggy messing with the chickens out there. Look at them all. Bad day for you guys. You don’t want to come in here. Look at them. Stupid birds. Yeah, we’re making chicken soup. Lord of death, he gets it. This is it. We got This is the shrine. All right, this is the shrine. I’m getting excited. We got to get this soup going. Now we’re cooking. Let’s do a little prep for our um for our stock. We got three. You can use two. You can use one if you want. I like three. Uh stalks with the leaves, washed celery. All right. So, I’m going to go get a big old stock pot. That’s what I like to make my stocks in. Right in the pot. Carrots with the greens if you can get them. We got two. I just I just I just break them. This just how I roll. Ginger. What I like to do is just give it a little little smash, a little crush. Probably not necessary cuz we’re going to boil the hell out of it. Then we have two onions. What? And I’m just going to have them. Open them up. Get this party going a little bit. Skins and all, baby. Not a problem. Leak. One piece right in there. And that’s just going to add a nice little oniony bit to it. Optional. I wouldn’t go buying a leak just for that. You You’re going to get your onion flavor from the onions, obviously. But I just like it and I had a little bit extra in the fridge. Two stalks of lemongrass just crushed up, bruised up a little. Garlic, medicinal grade. Same thing. Three chest compressions on the old garlic there. Just crush it. Open it up. We’re going to add our garlic. Just crushed right in there. And we got our little stems and a little bit of our dill. I’m going to finish with fresh in my bowl. I just love dill in uh chicken soup and in broth in general. So, we’ll put that in there. Couple of our shiakeis. This was just one package of shiakeis. kept most of the caps. And then we’re just putting the stems in. Great stock builder. And here’s a little bit more of my carrot and celery leaves right in the pot. Like that. Always remember, don’t go getting silly or if something’s rotten in the fridge, don’t just go throwing it in there. Your stock is essentially the most important part of your soup. Also is not a garbage can. We’re going to add 3 lbs of turkey wings. These are smoked turkey little warmers. I love them. Put those babies right in there. All right, now we’re talking. That’s going to help us build our stock. The meat on those things are freaking awesome when they simmer down a little bit, too. Whole chicken, 3 to 4 lb organic whole chicken. We’re going to add it right in there. Right on top. Let’s cover it with water. Let’s get it on the heat. Let’s get it cooking. So, we got that thing on high just to get the temperature up. As soon as it starts to bubble and simmer a little bit, we’ll uh we’ll take the lid off and just let it simmer. Nice low and slow. Little lid just to get the party going. While that’s starting to get going, what we can do is prep the rest of our veg. carrots. Two of them. I’m going to peel them. And what I’m going to do with the peels, I’m going to throw them right in the stock behind us. Beta carotene. Great for chicken eggs. Next up, do a little celery prep. These big little nubins, all these little boo boos. I’m putting in the stock. Always wash your celery, too. It’s always sandy. It’s always dirty. It’s like the leak. And I like to save some of these leaves to chop up at the end. Boom. In you go. Celery, carrot, garlic. Like to chop off that little woody little little woody root end of the clove. always my preferred way is to crush the garlic, but we can’t today cuz we’re going to microplane it right into our bowl and we’re going to add that into our soup at the end. We’ll cut our carrots up real quick. It’s all going in the bowl. So, I like to do about 1/4 in. And this is our veg prep that we’re going to add to our finished stock. All this stuff just needs to gently kind of poach and cook. Um, you know, it can happen pretty quickly. The carrots take the longest and the worst thing is they’re a little crunchy. I don’t mind a little al dente on my veg or turnup. It’s almost like a creamy pear and a potato had a baby when you cook it. It gets like translucent and mushy and they’re just I just I really really love them. And we’re going to go ahead and cut them into like little like 1/2 in cubes. Little cubed edge. Cut up a few of our mushrooms. All right, so let’s cut the onion. And I like to cut them into halves. And then take that half, cut it in half lengthwise. And just a little with the grain there. 3 and 1/2 in piece of leak. and a little palm full of fresh dill. It’s all the peels, all the scraps from our finished veg. I just throw right back into the stock. And it’s great. You do this ahead of time. You get this going. It’s simmering for, you know, you you put that thing on or whatever. You know, the kids are outside or whatever. What I’m getting at is a lot of this can be made ahead of time. Stock can be made days ahead, months ahead if you were to freeze it. Heck, in the fridge, strained, gelled up. It lasts for like I mean, you might want to fact check this, but it lasts for like ever. At least a very long time. Especially when you make it really nice and it gels. You get a little fat cap on top capped over. No oxygen in there. It’s just this gelatinous little yum yum. We’re going to let that simmer. Bubble bubble bubble. 2 hours. I have a timer set for 30 minutes. 25 minutes. So, our stock has been cooking for about 25. Who am I lying? It’s been 30 minutes. I’m going to pull the whole chicken out real quick, cut the breasts off, let those hang out, and I’ll finish them at the end in our final soup. cuz I just don’t want to overcook and just dry out that breast. Although, if you do and you don’t want to take it out and leave it in there the whole time till it like falls apart. Also very good. That’s what my mom used to do and it was very good. Let those hang out in a bowl or a plate while everything else cooks. And as everything starts to fall off, I’ll pick the meat, let everything cook for another 30 minutes. All in all, we’re looking at about 2 hours. Again, you can let it go a little longer, too, but like you don’t want to not go long enough. So, I would go minimum two up to four. Oh, yeah. Not there yet. Look, not pulling apart at at all yet. But that’s okay. That’s to be expected. But that meat is going to be great once we get it. It’s already cooked, but once we get it super tender and falling apart, we’ll pick that meat off, too, and add it into our finished soup. But back in the old stock for that, I’m going to let all this simmer for another hour, hour and a half. Easy. But you do want things to be breaking down. You want those joints of the chicken, everything that go past 165, 170, 180, joints, arms, things are just falling off like Bobby’s dress on a Friday. Hello, ladies and gentlemen. It’s Blake, the editor of the show. What’s up, Mike? Well, you know, I’m over here in the future and I can smell that chicken noodle soup. And golly, does it smell good. It does smell very good. Thank you. stocks. I say done. We’ve been simmering for about little two two hours and change. Two and a half hours. I’m going to pull the meat out now. We’re going to pull it out. Shred some of it. So, this is what you’re looking for. Yeah. Oh, yeah. Where the joints are just popping off. Everything’s starting to break down. Easy picking of the meat. We’re going to take the meat off, reserve some of that. Add it to the chicken breast that we pulled. I like pulling it like string cheese a little bit. You know, there’s something about that like stringy texture that I just really like in soup. Beautiful smoked turkey wing meat. I mean, it’s kind of the best. Oh my god. And then the chicken breast, the picked meat, the veg. All going to go into our new pot with our strained beautiful delicious chicken soup stock, chicken stock, chicken turkey stock. Let everything cook for about 30 minutes and uh we’re going be rocking and rolling. In the meantime, we’ll make a little bit of our datalini and we’re going to have some chicken noodle soup. The best ever perfect world famous chicken noodle soup. Who doesn’t love chicken noodle soup? Who doesn’t like chicken noodle soup? I don’t like soup. I love it. See if our cirs are done yet. Here. Kind of nice. All right, we’re done turning the soup off. I got to get this together. Let me get some bowls. Let me get a plan. We’re going to make this nice. Little datalini. Little chicken noo-noo. Some dill. I’m going to make you nice. I’m going to make you lunch. I’m going to make you lunch. I’m going to make you lunch. I’m going to make me lunch. I’m gonna make Peggy lunch. I’m gonna give Bonnie some chicken noodle soup, too. Let’s get prepped up. My dill. I’m going to give it a nice little chop. Dill, like I said, dill and chicken soup. Something happens. I don’t know if it’s the chicken fat. This makes me happy. I’m not going to lie to you. And our celery leaves. We’ll give those a little a little kabuch bowl. So, this is what I like to do. Soup’s coming over cuz she’s a beautiful star. What I like to do, like I put a little couple cracks of black pepper right in the bottom. Dill right in there. Like a table, like a teaspoon of it. You do you. Boom. The dittoini or noodle of choice. I like a decent amount of noodle in my soup. Chicken noodle soup. Look at that. Bobby’s getting excited. He’s stepping on the freaking table. That looks phenomenal. Oh, what you didn’t see on camera. I added salt to the broth. I know, Bill. You love when I tell you this stuff and you hate when I don’t do it on camera. Whatever. I seasoned to taste with just some salt. Little sprinkles in there. Oh, with the dill. How much? Ooh. Oh, heaven. They’re perfect. It is a perfect soup. That one was a little hot. That one was a little hot. Well, that’s it. Chicken noodle soup. Simple, easy recipe. Again, if you don’t have the turkey wings, use chicken wings or another chicken body. Save your parts. That’s kind of the tip. You’re cooking a chicken throughout the week just for dinner. Take the body when you’re done. Throw it in the freezer. When you have four of them, make a big old chicken soup. Give it to your loved ones. Give it to a stranger. It’s the best. Everyone loves it. And it’s just a classic. This is one of my favorite recipes. Simple. Oh my god. Wow. Love you, Bobby. I’ll make you some soup. And thank you everyone for hanging. We’ll see you next time. Ooh. Did you hear that? Oh, I went like that real loose. Oh, with my shoulders and my lower back cracked deep like a knuckle like in my ass. I don’t mean like a finger. I meant like there was like a big knuckle. Like I guess that sounded bad. Like a knuckle in my ass. We’ll see you next time, guys. Knuckle in my ass. But you know what I mean. Like it was like a No, dude. I don’t It just sounded really not what I was trying to say.