Chicken Soup | DON'T Make Chicken Broth Without These 3 Things

[@BrianLagerstrom]

I'm a chicken rice guy, but let me know your favorite. Chicken rice or chicken noodle?

[@ericpogue5723]

YO B-MAN! Would this possibly, maybe, kinda, sorta be close to the legendary (to me) C&RS thats served at Union Loafers??? cause it SURE looks like it :O

[@victoriamiskolczy6336]

Chicken +brown rice for me because I like the chewy texture, but have you tried farro, or pearled barley in your soup? That might be a nice change-up. You might like mushrooms added to the variation with farro... both pearled barley and farro would need pre-cooking, no?

[@antoniob.9396]

Chicken soup, always with noodles, but when sick...with rice (my mom did it like this)

[@brucetominello325]

I like both especially the noodles though as I make my own.

[@ToastWarner]

Chicken and rice, man. but I’ll go both way on that one lol

[@MichaelJohnson-vi6eh]

I just started putting dill in my chicken soup and the grassy freshness just wakes all that chicken fat up. I could smell that soup through the screen. One of my favorite things to do on a Sunday afternoon for the whole week.

[@BrianLagerstrom]

Yeah I need dill in my soup after that comment

[@charlesmyers2255]

100% endorse this! Saw a traditional Jewish chicken soup recipe that added a pinch of freshly chopped dill just before serving and I’ve done it ever since - great tip.

[@amandahuginkiss6868]

I had a little rosemary when I made chicken soup last. Just let it cook with the veggies for a little bit. Nice flavor that mellows out when you add the rice.

[@clsieczka]

@@BrianLagerstrom Being Polish , dill is often used. Sprinkled on top of a hot bowl at the end is great. Also on boiled potatoes, or cucumber salad. Ps, this method of making the soup, is next level at the top.

[@TheLombardProject]

"Great Chicken Soup is part of a dignified life you guys" Brian Lagerstrom ... words to live by!

[@theprousteffect9717]

People focus so much on the solid ingredients that go into a soup, when the broth is the most important thing that should be where most of the time is spent. Like with all of your videos, I love how you explain everything in detail, and it feels like we're getting cooking instruction along with great recipes. Even things like why it's fine for the roasted chicken to be over the normal recommended temp, and what makes that cooking method preferable. Thanks for all the work you put into these videos!

[@melodyssong4916]

This looks so good, but my favorite thing to add is actually a good amount of lemon juice. It makes it so light and fresh and really jazzes up the flavor.

[@BrianLagerstrom]

Yep. Reminds me of Greek chicken rice soup

[@DCMae]

I love and appreciate how you give the full recipe with directions in the description box instead of giving links to a blog.

[@marsh3825]

I have been making chicken soup for a long time and I can say this is easily the best instructional I've seen anywhere. Brian, you outdid yourself on this one!

[@Berkana]

2:26 Brian, one trick I learned from a ramen master to get more gelatin out of the chicken feet is to use a sharp knife to slash open the "palm" of the chicken foot before making any sort of stock with it. the more cuts you put in the fleshy bits of the chicken foot, the more of the connective tissue comes out into the stock. It actually makes a difference. The skin can hold back a lot of that stuff from diffusing out into the soup. Just cut a few gashes, and that stuff comes out with ease.

[@bradwood2316]

Your production quality keeps getting better. The lighting in this one is really good!

[@BrianLagerstrom]

Thanks! It’s definitely something I’m working on pretty hard. Thanks for watching.

[@pwp8737]

growing up in a German house, a tablespoon of mustard (not the grainy kind) added into the soup boosts the flavour

[@antoinefdu]

interesting. I'll try that next time!

[@pontmann]

Hey Bri! Here in Africa we use chicken feet and heads. We call 'em 'Walkie Talkies'.

[@clsieczka]

😅😅😅

[@charlesmyers2255]

This is such a great recipe - the carcasses and the feet add so much. You just can’t beat a silky, savoury chicken broth!

[@nicoleminghine3507]

How many types of bird feet do you have in your freezer that you needed to label that container “chicken feet”? 😂😂😳

[@BrianLagerstrom]

Haha good point. Animal feet ftw.

[@ethankaufman8577]

Real talk, Walmart by me carries chicken feet now. Actually my Kroger sells pig trotters frog legs and chicken feet. Three types of animal feet lol

[@patrickormos6607]

I like the breakdown into steps. The hint about adding the rice in the bowl to avoid gelatinous rice is great. I tend to use chicken thighs and legs. I also add in a jalapeño for a little zing. My preference (Jewish background) would be noodles or dumplings (matzah or Hungarian pinched).

[@teraxiel]

I watched this video before when it was newer but it got re-recommended to me and it's fun to see how much Brian's video style has changed through the years.

[@marcelorezendebastos]

I’ve Never seen a perfect chicken soup like that. Thank you.

[@BrianLagerstrom]

Thanks for watching.

[@triniazn]

Watching on a rainy day here in Trinidad while I do a workout. Just what I needed! This needs more views and likes so here are mine!

[@BrianLagerstrom]

Thanks so much for the view and the comment. Hello to Trinidad.

[@georgekarnezis4311]

Oh that makes so much more sense to keep the noodles separate until you eat it.

[@BrianLagerstrom]

Much more control over the whole thing this way! Thanks for watching the vid.

[@dimilton3166]

My stepdad changed my mind on chicken soup. I always thought it was meh, but Brian stresses how delicious it actually can be. My stepdad will add homemade, fresh pasta to the soup. Yes, it absorbs a LOT of the chicken stock, but the flavor of the noodles are insane after that. Love it!

[@pastyfleming2339]

when i add noodles or rice,, i first season them n then drain n add in b4 serving,,, Hate any statch in any soup Period,, don't belong in wheile cooking,,, beeen doing this for all my life,,, ppl also add potatoes,, for me,, by itself, n yes ,, alllll starc or dumplings ,,, ruins any great pot off soup,, my take on soups... n its always better the net few days,,, lol

[@ethankaufman8577]

For the meat you pressed into a container and then covered in plastic wrap, you can press all the meat down and then pour all the rendered shmaltz from roasting it over the top to give you an airtight and flavorful seal

[@BrianLagerstrom]

Kinda like Confit. love.

[@markfox6786]

Dude , I watch this video repeatedly for entertainment. The recipe is PERFECTION.

[@leoinsf]

The authentic chicken soup recipe and done by a complete pro!!! I plan to use this recipe, but I need to admit: I will leave out the chicken feet. It is the "looks" more than anything else. You are "the best of the best."

[@MrSISPUP]

I make chicken soup just like you . it take 7 to 8 hours . i do not use chicken foot because it freaks me out but i do add a little pinch of msg in the broth . it makes it taste even better . I watched your chili video and definitely will cook it in the winter . its so hot in the northeast for chili and soup now . thanks for great cooking videos . keep em comin !!

[@mssixty3426]

I just made chicken soup a few days ago, I couldn't decide between rice or noodles, so added both. However, I fry the dry noodles and rice first, add the seasonings to saute, then add the vegetables, and precooked chicken last. When cooking the chicken bones for broth, I put in a dollop of apple cider vinegar, it helps draw out the gelatin and minerals from the bones, but you don't taste it. Thank you for the info about how a hard boil emulsifies the fat throughout the broth, I didn't know that.

[@KonMils]

Excellent recipe, the process is similar to the recipe we were taught in cooking school. Has 2 additional ingredients, onions and florin peppers as we call them here in Greece , you have to try it like this.

[@LeifEriccson43]

I have only ever made chicken soup as a one pot instant pot recipe. That stock looks amazing.

[@Girlyfish66]

I love to make soup & chicken is a particular favorite. When we have hot wings we save the wing tips in the freezer to use in our stock. Depending on what I have I like noods, rice, farro, flat dumplings or biscuit dumplings. Oh and I always toss in some peas.

[@sk7262]

dude love the way you present your vids. entertaining and informative! not a boring serious cooking show. THANK YOU!

[@BrianLagerstrom]

Thanks for watching

[@Dwynfal]

Chicken and rice soup is my ultimate comfort food! Can't get chicken feet here but I use multiple carcasses instead. The rest is basically like yours but I add coarsely diced skinned tomatoes at the same time as the rice. I love the acidity and freshness the tomatoes bring. ❤️😋

[@BrianLagerstrom]

Sounds excellent

[@spartanthe300ththermopylae4]

@Sylvie Dionne "freshness"? Hmm... Just wondering about that. If you use skinned tomatoes, then they are from the tin, aren't they? 🤔

[@Dwynfal]

@@spartanthe300ththermopylae4 I skin, chop and freeze tomatoes when in season so I have some on hand pretty much year round but even good quality tinned tomatoes will bring a lot to the soup. Certainly out of season when grocery store tomatoes are usually watery and bland, tinned is far better.

[@SpartanThe300th]

@@Dwynfal I agree. I could never be bothered to peel them though, kudos to you!

[@Dwynfal]

@@SpartanThe300th it's not too bothersome to do if you set up correctly and normally I'll process a 10-12kg batch (skin, rough chop, into the freezer) in about an hour. That said, I'll also freeze some chopped but skin on if I'm feeling lazy 😂, usually to make tomato sauce later. Between the freezing, subsequent cooking and then going through the blender, the skins pretty much disintegrate.

[@C2FUX]

This guy knows his flavours cannot add anything really knows his craft , replicated his fish and chips and the fish especially was 10 /10

[@MichaelJohnson-vi6eh]

ive never used leeks and fennel - sounds really fresh.

[@BrianLagerstrom]

Give it a try and let me know what you think.

[@wolfman011000]

I was a chicken noodle guy till i made soup and found i was short on the noodles i like so i added rice. Now i always use both and have the best of both IMHO. I like to make large batches and freeze them in ziploc bags, one cheat my mother used was to add so gelatin to the soup. Thanks for the video, take care, God bless one and all.

[@mrpbright]

great vid. One of my favorite things to make is all day chicken soup. Its calming to start early on a foul weather day and have the smells of soup or some other all day meal in the house all day. Adding leeks to my recipe for sure. we do a similar recipe and freeze for future immediate use. we call it sick soup. Hearty and wholesome but easy enough to put together even if you arent feeling welll.

[@sophiaguzman4757]

I think you mean "fowl weather" lol

[@brucetominello325]

I packaged the cooked chicken in my vacuum sealer. Perfect.

[@BrianLagerstrom]

Thats the move way to go.

[@michaelmontalto]

Everything about this method screams proper to me. Absolutely brilliant dish and technique here. Thanks Bri!

[@nevadagreene4384]

I just made this tonight. Best chicken soup of my life. Thanks a bunch for the awesome recipe.

[@01anguyen]

Chicken RICE!!! More yummy bits to enjoy with every spoonful!

[@joekoscielniak8576]

I love, love, love fresh made chicken soup, or Jewish penicillin as I come to know it. The fennel and chicken feet are a welcomed addition that make perfect sense once you think about it. Leaks, I don't know why I don't use them more, but you have given me some inspiration to add them to my repertoire of aromatics for yummy subtle base flavor. It will be cold in Florida in a few months (for about 15 minutes) making for perfect soup weather.

[@veredbello7401]

I add german spaetzle with farina, water and salt. Mixed together it makes hearty noodles that cook right in the pot.

[@jj2024-themorethemerrier]

Two things I like to add sometimes: 1. Sliced cabbage (just before you add the chicken - don’t want it to cook too long or it’ll get farty), sweet, delicious. 2. Sometimes I’ll do this with Moroccan style spices - it’s a nice extra warmth and sass on a cold day. I’m always happy to have rice with my soup (another great rice and chicken soup is Avgolemono - yum!) but also, happy to just have soup in that bowl and some delicious bread and butter on the side instead.

[@clsieczka]

This verified my thoughts on brining the chicken first for the soup. Overall, proof there’s always a better way .

[@paradajzisnicla]

Haven't commented on KZbin in years, but this came out so amazing I had to leave a comment. I didn't follow to a T or spend as much time as I could've, but every minute of waiting was so worth it.

[@canadiangirl1179]

I’ve been seeking a solid recipe with these kinds of tips and reasons for doing things. Fully explaining something truly teaches, I’m learning so much from you. Thank you 😊 (also really love your humour *labels chicken feet” 😂🤣😆

[@nathalieheath5693]

Love love love! In Suriname we stew chicken feet in sweet and spicy soy sauce with galangal, parsley and fresh habanero peppers. When tender we reduce the liquid until it’s nice and thick, spoon it over the feet and serve! Yum!

[@BrianLagerstrom]

Wow. Where is that?

[@nathalieheath5693]

@@BrianLagerstrom Suriname is an awesome little paradise in the north of South America. Our cuisine is an amazing mix of Dutch, Jewish, Chinese, African, Indonesian, Indian and native Indian immigrant influences. This dish is called pepperpot 😁👍🏽.

[@adimeter]

I'm for all types of chicken soup. I think rice is my fav. Thank you 4 the recipe, especially the chicken feet tip in the oven.

[@bigneilh]

Matzo ball soup is never gonna be the same in my house again! The chicken feet! I had NO idea! Thanks Bri!

[@annsmith7207]

I do not add rice or noodles to the chicken stock. I will cook either one separately place it at the bottom of the bowl and this way the rice or noodles are not over cooked - and can have either one depending on what I am in the mood for -- or cook both - depending on who wants what… and every one is happy. Thanks, Brian! ✨🌞✨

[@hpham72]

Thank you sir for taking home made chicken soup to the next level. Did this last night and it was amazing. The only thing I was unsure about was whether to use the bones from the roasted chicken so I did it anyway and it turned out great. Please let me know if I need not do that as I did have to move to a larger part. Your recipe has also taught me how to upgrade chicken phở recipes as well so thanks again!

[@LeadMunitions]

I make soup on a weekly basis..not even close to this recipe but the family always loves it! Need to definitely try this soon👍

[@2Wheels_NYC]

Awesome! This is pretty much my method! The chicken feet really do add that lip-smacking texture! When I'm short on time however, I've actually added a packet of gelatin, and it's a good fake. Looks perfect to me Bri!

[@MHarenArt]

Excellent. You make chicken soup pretty much the same way I do. My Mom made it every week when we were kids and I'd always watch while she made it, so by the time I was 10 or 11 I could make chicken soup too. The one tip you had that I haven't done yet is the chicken feet. (Today they call them chicken paws at my store) But guess what? They are not cheap anymore!!!! They used to practically give that sh** away and now are charging almost as much as for thighs and drummers. But I'm going to splurge on pack of them for my next stock pot.

[@jacksonfl]

Brian - Greetings from Jacksonville FL USA. You have developed some fabulous recipes. This is one of them. Some great insights here. Can't wait to make it.

[@adambudig2433]

Kind of unbelievable this only has 7k views, loving all your videos man.

[@BrianLagerstrom]

Thanks Adam. This one was particularly under viewed I think. The recipe is solid, but it’s not pizza so youtube is like💁‍♂️

[@adambudig2433]

@@BrianLagerstrom question about the recipe, do you put the chicken right in the oven out of the fridge, or do you let it sit at room temp for a bit first.

[@clsieczka]

@@adambudig2433 Really doesn’t matter by cant hurt , just getting it up to temperature at the end.

[@935AscensionGroup]

This man should be on top of every home cook's youtube :o Really nice!

[@BrianLagerstrom]

hey, thanks. That's very kind of you to say.

[@sunshine2049]

What a handsome chef!

[@FujiCahn]

Chicken and Rice all the way! Though I also like noodle, rice is by far superior.

[@stacycarter7064]

Oh my goodness gracious sakes alive that looks amazing!! I’m going to have to make that soon!! I wish I had found this earlier! ❤❤

[@KoniB.]

Wha??? Fennel in homemade chicken soup? Never thought on it, never heard, but sounds crazy fine. 72 yrs young, still wanting more.

[@saithtlatempaleyva4098]

Excelentes recetas y muy ricas, te felicito eres un gran genio de la cocina

[@BrianLagerstrom]

Thanks!

[@loucinci3922]

Wow looks so good. I think rice is the way to go. My cheeks don’t get so wet from broth wen I slurp noodles. Thanks for sharing

[@msr1116]

Some years back I watched Ina Garten make curried chicken salad. She used only oven roasted breast pieces and reserved the bones, skin, rendered fat and juices for soup stock. I tried it one day with sauteed chicken and it made the best broth ever.

[@BrianLagerstrom]

It does

[@msr1116]

@@BrianLagerstrom ....the above chicken salad is so good ! I only make major one adjustment and use white balsamic vinegar, not wine.

[@bmansdad9891]

Video was outstanding Leroy! Proud of you !!!

[@BrianLagerstrom]

Thanks man!

[@gratefultammy]

Brian you have taught me how to make a chicken Soup all over again . Thank you

[@Biblical_Hippie]

thank you for showing us more advanced techniques 🙏

[@lildea06]

You're an amazing brother. My brother would never go through this much trouble for me. Lol!

[@arturosuniga4006]

Worth watching every bit of it thank you I became highly motivated you have yourself a blessed day

[@richardfellows5041]

Instead of rice or pasta, I think I will use canned navy beans. Made this today; I already had homemade stock reduced 4:1. Instead of diluting with water I diluted with boxed chicken stock. Sauteed onions to light golden brown Added chopped garlic (10) , (should have used more). Mirepoix consisted of carrots, celery, leek, fennel. Added 2 red bell pepper and 1 Anaheim pepper. (needed to use them up. Should have either blistered and removed skin or diced very fine) Baked 12 chicken thighs seasoned with Za'atar in two batches. Skins removed. De-boned and chopped. Bones returned to pot ( maybe they can contribute some more flavor. It is a big pot and there are only two of us to eat it.) De-glazed chicken baking pan with 1/2c chardonnay and added to pot. Added 2 cans of Navy Beans (should have used more). Added dried basil, thyme, savory. Added chopped Swiss Chard per your other recipe. Thickened with 2T of cornstarch in 2T water. Result: really good. Thank you Brian for the inspiration.

[@lindamctighe3390]

I like both, but chicken noodle is my favorite. Thank you for sharing.

[@Maxaldojo]

Other than the leek and the fennel, I made this exact soup, including the chicken stock. Then, I watched this video... A voila! I concur with everything you said and will add the leek and fennel to my next batch. Thanks, Brian. p.s. equal parts bacon grease and butter also works well to schwet the aromatics, if you don't have the chicken schmaltz...

[@carloinfantino4966]

This looks so amazing. Can't wait to make this. Thank you for sharing ❤ 😊

[@Miesss63]

Thanks, gonna try making this in the morning. Like to eat my chickensoup with vermicelli 👍🏻👍🏻

[@BrianLagerstrom]

Yessss. Vermicelli is good!

[@heavyq]

I was planning on making chicken noodle soup tomorrow and just got home with all the stuff. Looks like I'm gonna be following this recipe instead of my usual.

[@amiehemenway2171]

Gonna take another shutdown for me to attempt this one. Good lord, that was a labor of love. The feet though...*shiver*

[@BrianLagerstrom]

haha yes...pretty gnarly. using the chicken backs-only totally still works if feet aren't your thing.

[@davecoulter]

@@BrianLagerstrom Chicken wings are an easy substitute that almost gets you there...

[@msr1116]

Pan or oven roasting the chicken first is the key. Personally I wouldn't use feet either, although they're easy to.obtain where I live.

[@goattactics]

Looks amazing! Thanks for all the great tips. I usually use chicken wings and pressure cook them to make the broth.

[@BrianLagerstrom]

ain't nothin' wrong with that! thanks for watching.

[@MultiGemgirl]

I'm from Northern Illinois and love to add Wisconsin wild rice

[@ClockworkD0rk]

I cheat on chicken soup by starting with a costco rotisserie chicken. It's possible / probable that this would be better, but honestly that one corner cut saves a bunch of time and you still have all of the good stuff to make a great broth.

[@abwaysecurity]

Im making your soup recipe now I learned a lot form your video

[@versutiagaming9401]

I am pretty sure, Chicken Backs do not exist in UK grocery stores - maybe from a Butcher I will be making this man - looks amazing

[@jackiejanetm]

Art and science meet in Brian's kitchen. Great video. All of them are great.

[@skrooloos81]

Thanks for this B Man, will def be used this winter. Oh, noodles all the way!

[@richardandlaravickers4140]

Chicken Noodle for sure- but this video was the BOMB!! Love it! (Those chicken feet were def gnarley) but- worth the finished product!

[@BrianLagerstrom]

Thanks so much for watching Richard! Have a good weekend.

[@davidbowser5534]

A third option for starch would be barley. Not a big go to for most Americans but a really great addition for chicken or beef veggie soups.

[@MrJacobThrall]

I have occasionally thought about not putting barley into hearty soups like this, but then the madness passes.

[@miokoson]

I hope your sister appreciates your sense of humor (and commitment) 🤣

[@Synthophonatic]

I watched this last night & I could SMELL it while you were cooking! I'm gonna figure a way to can this.

[@markharkey3279]

Great video Brian! We’re going to make this soon. Love your channel.

[@brianheuschkel3391]

Yummy. Great recipe! Chicken Noodle with egg noodles 🍝, pasta is for red sauce. 😉

[@ThatFunnyGuyver]

Just found out about this channel, and I'm currently in an ongoing "uploads" playlist watch. Now... How do I like a video twice?

[@BrianLagerstrom]

wish you could!

[@jolenelutyck1422]

wow, just wow…. So elevated! I think I’m team rice but I love chicken noodle as well! 🙂🥰 cheers

[@frankzito8653]

I screamed when you did the closeup of the chicken feet!

[@BrianLagerstrom]

🤓🤮🤮🤮🤮

[@worphjordan]

dude had to label chicken feet

[@MutterKittinger]

best chicken soup ever thank you for the recipe

[@arthureaks3591]

Chicken with orzo. Definitely!

[@michaelfarrington3585]

I’m definitely going to try some of your recipes!

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻

[@ukgroucho]

Herby dumplings… flour, baking powder, butter and your choice of herbs and cheese if desired. Mix to a dough, separate into balls and drop onto the soup and put the whole thing in the oven for 20 to 25 mins.

[@zabilimniewczoraj]

I'm a noodle girl because i'm polish and our Rosół needs some yellow eggy goodness.

[@ytdf1972]

I endorse this soup. I add some sechaun pepper because its different and good, and just before serving I wilt some bok/pak choy in the broth.

[@BrianLagerstrom]

Yep

[@burghbrat3319]

I don't care if it's rice, noodles, or dumplings. Chicken soup is by far my favorite food.

[@truenorth2653]

Can't believe nobody has potato. I make a curried potato that takes the chicken soup in a whole other direction. But even regular potatoes are just what I grew up on.

[@Aaron5571]

That's the best chicken soup I think I've seen.

[@oceanlbi]

I've been watching your videos, holy smokes you are awesome! I'm learning alot!

[@johncspine2787]

I’m hooked on your latest quesadilla recipe, but want soup too..I got a nice organic roaster so I’ll save back some meat for quesadillas and the carcass and some meat for soup..I just did a green tortilla soup, think I’ll do a chicken noodle…