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This is how I make chicken noodle soup. Sometimes. Someimes I make it another way. Here’s a very brief recipe:
For the broth:
2 pounds chicken carcasses or boney bits (such as wings, backs, or necks)
1 large chicken leg (or two if you want extra meat for another use)
1 large carrot, roughly chopped
1 onion roughly chopped
A couple stalks of celery, roughly chopped
Other aromatics, as desired, such as black peppercorns, bay leaves, parsley stems, thyme, rosemary, or garlic
For the Soup:
1 carrot, peeled and diced into bite-sized pieces
2 stalks celery, cut into bite-sized pieces
1/2 an onion, thinly sliced
4 ounces dry pasta of your choice
Chopped fresh herbs such as parsley or dill, to garnish
Kosher salt and freshly ground black pepper
1. For the broth: Combine all broth ingredients in a large saucepan and cover with cold water by a couple inches. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming scum and foam from the broth occasionally with a ladle, until the legs are completely tender, 1 to 1 1/2 hours. Remove leg and set aside to cool. Strain broth into a new pot and discard the solids.
2. For the Soup: When the chicken is cool enough to handle, remove it from the bone and shred or chop into bite-sized pieces. Add shredded chicken, carrots, celery, onion, and pasta to the soup. Simmer, stirring occasionally, until the pasta is as cooked as you like it, 10 to 15 minutes. Stir in the herbs, then season to taste with salt and pepper.
42 Comments
the only thing I'd add is a squeeze of lemon
What is that pepper mill. I can't find one that works well. And I <3 pepper!
Do you ever put chicken feet in your stock?
It is exactly the noodle soup we eat in cold days in Germany. Really delicious!
Gotta hit that with a squeeze of lemon and some tobasco sauce. That's how you make great chicken noodle into the best chicken noodle.
Am I tripping or is there a sticker on the skin of the onion at 1:16 he didn’t get to take off or maybe I missed it 😭
Potatoes>Pasta in almost every case. Just sayin'!
I love the random messiness of all of this.
Kenji, my friend, I super suggest trying turmeric and dry hard apple cider in your next chicken noodle soup. They produce such a beautiful unique flavor with the other ingredients you've included
THE STICKER!!! 1:27
Did you cook for a total of 1.5 hrs or about 2.5-3 hrs? Seemed like you skimmed after 1.5 hrs and then said to cook for another 1-1.5 hrs. Thanks
5:19 We practiced that carrot squaring technique every day of culinary school for the first year, and I'm still awful at it xD
Nothing like that Jewish deli style soup, almost sweet from a lack of salt, tons of dill, soft veggies. Nostalgia
That looks like something I would want to get a cold so I could have some.
It's pretty good Kenji, your chicken soup! Laszlo Montreal Photog.
seeing shabu made me sad. 🙁 RIP you precious little roomba. RIP
Dogs were so polite at the end
I have a carrot skin wallet
most popular soup in Poland is "Rosól" which translates to chicken soup and the "law" says cook meat for 2h -> take "the bad stuff out"(skim, scum?) -> add vegies and herbs -> cook for another 2h -> remove stuff like onion and parsley root, pretty much leave carrots large chopped. All coocked verly slowly so the liquid is transparent and yellow (leave the onion skin). So my question is, have you tried doing your chicken soup this way? Trying to find out if im doing something just because we do it this way here or it actually matters, how many other chicken recipies have you tried before you sattled down for this one?. Also i add more meat, turkey neck, heart and stomach (chicken or turkey) + some beef and burned onion. For sure i will try yout version to check the difference :). What size is that le creuset?
Oh, surprised you didnt brown the chicken first. cool, 'cause I don't cause I'm lazy. lol
where is the noodle?
Dude i just made this its sooooo goood!!! Thank you kenji!!!!!
good stuff…camera question…what headgear is being used?
turmeric. no explanation just Tumeric.
can you please make Caldo De Gallina? it's a very soothing chicken noodle soup in Peru
Has anyone told Rick Beato about Kenji’s phone lying on the counter ready to play What Makes This Song Great episode #100 🎉
I would have used both leg, I like a lot of chicken in my soup
13:51 doggo sniff "Chicken skin!"
there’s a sticker on the onion kenji
Looks delicious! I like a little lime at the end..
Did you keep using the chicken leg pan without washing it after? Lol
Thanks Chef 🤙🤙
I learned many years ago to debone cooked chicken with two spoons instead of forks. Tablespoons. On a whole chicken. It doesn’t tear the meat apart and works well. I’m a fan Kenji. 🤙🤙
Whenever i make chicken soup I always fry the chicken skins on medium/low heat until they are super crispy rather then throw them away. I then crumble them and sprinkle it on top as a garnish and chicken seasoning.
Brilliant.. just fantastic… I made it for my wife.. she licked the bowl… Thank you. simple, to the point without and waste of time. Wrote the recipe and gave it to my kids 🙂 Good man..
Rubbish!!
You did not wash the parsley
Where does he get his spices, I wonder? Those Indian bay leaves??
💕👍 🙋♀️ 🇫🇷
If you can't decide between rice or noodles in your chicken soup, orzo is the happy medium.
I did cringe when he used the oval dish that carried the raw chicken, to hold the vegetables and then the cooked chicken. Yikes! Salmonella here we come.
My goal when making chicken soup is to be as far from canned soup as possible.
Your piano practice inspired me to do less noodling and more metrónomismo.