I Whip Up THE BEST Chicken Soup Ever From Scratch

Get ready to warm your belly and soothe your soul with the most comforting and delicious homemade chicken soup recipe from scratch! In this video, I’ll show you how to whip up a pot of goodness that’s packed with tender chicken, fresh vegetables, and aromatic spices. From the first sip to the last bite, this hearty soup is sure to become a family favorite. So grab a spoon and let’s dive in!
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Hi guys. I thought I’d do something fun today in the video that you’re about to see. I did this video two years ago making chicken soup in the original kitchen here in Glen Cove. Right about the time we were preparing to go back to Florida and I wanted to be a full-time cook on YouTube. So, I hope you enjoy this because this is the original kitchen and original start of my cooking for Janine’s in the kitchen with Janine. And this week coming, we’re going to show you the new kitchen and everything about it and everything in it. So, I hope you enjoy this video. So, let’s get to it. Hi, YouTube. I have a full recipe today. I’m not feeling that good. My stomach needs a little reset. And my favorite go-to every single time is my chicken soup. I love this. Not going to say that a, you know, can or box isn’t good for everybody, but you know, for me, I need best I can get. purest for my stomach, so to speak. I need the collagen in this and the veggies. So, with that said, hopefully you like this. Come and show the ingredients so you can see a little bit closer. I have seven cups of water getting ready on the boil. So, I did that ahead of time so it’s ready for me to add all my ingredients. This goes very fast. And pretty much mostly all of these ingredients I have out hand at home for when I don’t feel good and I can’t make it to the supermarket. I always have a good stock and I’ll help you with that as soon as we go through here. Okay, let’s go through the ingredients. This is um four chicken thighs bone on. And these are Murray’s. They’re very good. They’re not organic or anything, but they’re they’re Murray’s and they’re on the bone. Like I said, I pre-rined and washed them. And you want to do that because there’s sometimes little particles of bone and such and you want to get that out. So, rinse them before you even put them in after package. half to 3/4 a cup of frozen baby peas. Half of a small to medium onion, a bullion cube, that’s a Nor bullion cube, but you could also use um powder herox or um another brand, doesn’t matter. Uh this is about a half of one medium carrot, a bunch of parsley, and I’ll show you how to pack that so that it lasts for about 3 weeks. the way I I put little wet Scott towel in there. This is a great tip. My that had had this parsley three weeks already and it’s fresh as the day I bought it. Uh half of a bag of pre-washed uh baby spinach. Okay, that’s in there. And I have a picture that I’m going to include in the end of the video with everything that’s in included so you can see visually. These are my favorite. These are pasta nest. We’re going to put these in at the end when we’re ready to serve. These are coming to pop. These a lot of companies make this Delco, um, Calvita, a lot of lot of brands, but they’re pasta nest they call them because they’re like a little bird’s nest and they’re absolutely delicious. They’re thinner than vermicelli or kapalini or angel hair. They are my favorite. Yum, yum, yum. Okay, so I think that’s all the ingredients. This goes very quick. See the pot’s already boiling cup. Let me not burn myself. Take that off for a second. Put it to the side. Okay. Now, right away, cuz they’re washed and cleaned, we’re going to put the chicken in right away. One. Seems like a lot of water, but it’s going to evaporate. Three. See, as soon as it hits the water, the little fat beads coming up, the collagen. Love that. That’s what I need. That is stomach healing. Excuse me. Keep that camera on there. I just threw that behind you. Baby’s my helper now. And this is wonderful because I can go through it so much easier. Now you’re going to put in carrots. Okay. You’re going to put in onions. It goes very, very quick cuz the best part about this and the most important part is it stews away. That’s where all the magic happens is the peas. Okay. Now, I use frozen peas and I got in the habit of that because I’m not a big fan of cooked celery. I don’t know if everybody else is, but whoever’s with me understands. I love it raw. I could eat out of the fridge, dip it in a dip or sour cream, spiced up, but I don’t like it cooked. So, I had to make this one day without celery. I had carrots. I didn’t have celery. And I had some spinach left over. And I said, “Well, you know what? I love peas.” And I do love them like this now. So, I put the parsley. It’s very delicious. And you who doesn’t always You can always have a bag of frozen peas. You can even do the peas and carrots because I use fresh carrot. Now, if you had frozen peas and carrots, you’d be a step ahead of me. This goes in. And these are always in a pantry. I want to do a video on how to keep a good pantry because once you do, you can make rice and beans, soups, bean soups, meals, rice dishes, everything in a pinch because you have it all at home. And key is spices and flavorings, and knowing how to do that from scratch. And I think that I have some cred when I speak cuz I’m six something. Six something. That means I am 60some. I’m cooking for 50 years. And I think that gives me some credit taking some advice out there. So, a good pantry is key. We’re not going to put the spinach in now because the spinach goes in after. Now, what’s going to happen? Let me stir it. And it’s going to stew for about an hour. Okay. I’m just going to stir it a little bit. You want to bring it back to a boil. You put the cover on. I’m not going to now, but if you wanted to, you could cuz it’s pretty hot. Well, let’s put it on so I show you. So, let’s do it exactly like I would. M. My god, it already smells good. And the collagen beads are already coming up. Stews for an hour and all that collagen comes out of the skin and the thighs get so tender they almost fall off the bone. But after 1 hour of brewing away, I’ll take the chicken out. I’ll show you. We’ll let this boil for now and then we’ll come back and I’ll show you the second step and how I put it together. It’s been about an hour and everything’s stewed down as you can see. And we’re going to go on to the next step. It seems like a lot, but it’s really not. It goes quick when you’re doing it all at once. What I do now is it’s very tender. I take out the chicken and get it off the bone. And then we put it back in. Okay. Let me also throw these in right before you debone the chicken. These go separate. Okay. They cook so fast it’s not funny. By the time it takes to get the chicken back in there, they’ll almost be done. Okay. You want to get all the bones out and get the skin off. Skin. See, there’s the bone. Look how tender it is. My mouth is watering. I love to cook this. I feel better just seeing it. Okay. Just seeing it. You’ll find your way. Get your bones out. Skins. You could also use boneless, skinless thighs and prep those. Keep them in your freezer for this dish. I just like the bone meat on the bone. I think it just tastes better, you know, the same texture without the bone, but it’s just different. I I prefer it. So, you decide. I always tell people, you do what you like. I’m just here to guide if I can and help if it’s possible and just showing you what I love and how I do it. Okay? And this is just for two people. So, this is plenty. I had three uh thigh bones. Three uh bone thigh bone thigh. I’m focusing. That’s why I seem like I can’t speak. I apologize. I’m very very intent about my uh chicken soup. See how delicious that is? Fall off the bone. Now, you just make sure peel through them. I mean, worst case scenario, see like this little piece here? Little piece of cartilage. Okay. It’s so soft. lightly. It’s tender as anything. Now, we put all the meat back. Okay. Those peas got even sweeter and softer. The broth is to die for. Delicious and healthy. Like I said, my stomach is offkilter for the last two days. And this, I have to say, mama knew best. And also now time to take this baby spinach at the very end because it it wilts so fast. It goes very very quick. This will be wilted and soft before the uh pasta is done. Give that a stir. Look. Show how it’s wilting down. You see that? And you could put other vegetables. I happen to love spinach. My tummy loves spinach. My honey loves spinach. Look at that. That is such a I’m going have to call this the green chicken soup. Okay, now I’m going to make sure these Look how delicate they are. But they’re delicious. I do them separate. And I’ll tell you why. Even though it’s just Vin and I, Vinnie’s going to have some soup first. So, I’m going to give myself another 30 minutes to get some hungryness going on. But if you put it all together, they’re going to just sogg out. That is my feeling for all soups that include pasta. Rice, it’s a different thing for me. It’s a different bite. I don’t mind when I’m doing chicken and rice. I put the rice in the soup at this point if I was going to do that. Or if I was going to do a heavier grain like far or um what’s the new thing I just bought? Bulgar. Um yeah, things like that I would put right in. But this is so delicate. Watch how I plate it. And you just you want it to have a little substance because it’s so very thin already, you know, and you play a little bit. Get it loose. This these are also the way I do my own chicken ramen, pork ramen. They’re so delicate and they just taste so great. I did this dish in a bit more of a ramen style uh last two years ago about. It’s yummy. Oh, forget that skinny noodle that’s all over the rage now. This is my skinny noodle. It’s skinny and I only have one nest when I’m behaving, two if I’m misbehaving. Okay, see that’s ready. Now we’re going to plate it. I’m going to shut this off. I’m going to This is See, two nests are off of Vinnie. And you’ll see just how much that generates. Okay, not much at all. He’s a big guy and he’s a hungry guy. See, it’s all gone. You want me to go scratch? Right. Okay. And now we could shut this off. Shut that off. Right. Look, that’s our base. And I do it in this way so it stays super fresh now because we took the chicken off the bone and everybody’s in the pot. Look at that. Come on. Is there anything better than homemade soup done like this? Oh, and that spinach is green. See, that’s another reason we put it in at the end because it maintains its delicious freshness. M that collagen and broth. I I’m telling you, I’m feeling better just smelling my soup. And this is the finished product. It’s a little mess over here. Let’s move this stuff over so you can see just how beautiful this is under the light. This is a soup to stand alone. I love it. I hope you make it. I hope you like it, too. and I hope you hear all my tips and tricks. Like I said, pretty much all of these things could be in your pantry if you want. You could use frozen peas and carrots kept on hand. You have frozen spinach, the noodles, I always have a heavy stock of pastas. That’ll be one of my next videos to show you what I keep. I always have like a dozen on hand of my faves. Uh chicken, we all know you could put in your freezer. Boneless thighs on the bone, wings, whatever have you. And it’s not, you know, the only protein you keep in there for your soups. You can do any soup this fast. And like I said, it seemed long because of my process and wanting to like the noodles separate. If you put the noodles together, it would be faster. If you use a different pasta, all those things considered. But that’s the soup. And I’m going to go serve my honey now and have mine later. And I’ll see you guys in the next video. Bye.