How to Make Chicken Noodle Soup | Kenji's Cooking Show

[@jacobestes]

It's really frustrating when Kenji's recipes require us to have special equipment, especially for something as simple as chicken noodle soup. I don't know if it's worth buying a piano just to make soup at home.

[@JKenjiLopezAlt]

Haha

[@bruellwitz]

They had us the first half, I'm not gonna lie, they had us.

[@mutton_chops9578]

@@bruellwitz they really did

[@MsSexyDiva4Lyfe]

Exactly, like wtf, I can’t afFord that

[@uglyelmo5205]

I didn't even see that coming! Well done and thanks for the laugh! :)

[@chrissnyder4439]

"Slowly bring it up to a boil" Finally, my electric stove's moment to shine

[@uglyelmo5205]

hehe

[@billyparham630]

haha, briliant :D recently moved into a place with electric and my quisine is now very "soup and 3-hour-sauces" oriented

[@evankearney4865]

LOL

[@roospike]

😄

[@gaetondavis3741]

my electric stove is a heat demon that I barely ever go above medium low lol

[@lucanovicci]

Hi Kenji, in Poland we put a half of an onion directly on a stove burner until it's almost completely burnt on a side and then put it into the pot with other ingredients. It gives a broth a kinda smokey flavor and it's a must for our chicken soup.

[@KSICZEK2]

Very true, I can't imagine "rosół" without it. :)

[@ja_aq.ov_]

Interesting; no one I knew back from the Kresy did that.

[@kqpa93]

I think the fact that we use celery root is even more important to "rosół" flavour :)

[@noxus7462]

@@kqpa93 for people who don’t know what celery root is it’s also called celeriac, very good for soups

[@noxus7462]

Interesting, I haven’t seen this before, I wonder if it’s a regional thing? My family is not far from Poznań

[@saullayman3899]

Him struggling with the onion peel at 2:36 and then deciding it’s not worth the time is the most relatable thing i’ve ever seen.

[@slekwati1]

This is a formal petition to have musical intermissions in all videos.

[@ChrisKChandler]

Seconded.

[@JKenjiLopezAlt]

Hi. Bye.

[@crazycruiserclips]

Bye. Hi.

[@NotCoolNancy]

Hilo

[@marilyn1228]

My Italian mom did this and it's fabulous....putting some shaved parmesan at the bottom of the soup bowl, then adding the hot soup on top.....to die for.

[@bradsimpson8724]

Using the remnants of a Parmesan rind in your stock is not a terrible thing, either.

[@kxnnyyy8941]

Kenji single handily keeps me sane by uploading thank you Kenji

[@ghableska]

The musical interlude we didn't deserve! Thank you Kenji!

[@Geeksmithing]

It's like Chicken Noodle Soup for the Soul! :D

[@paradoxesarefailing]

@@axelicious482 Visual ASMR

[@Aaronmac404]

It's a fairly simple comment to make, but I'm so glad that you are learning piano along to a metronome! It makes a world of difference in learning musicians. Practice sounded great, Kenji! The video was excellent as well.

[@JellykaNerevan]

hey Kenji! A great trick for skimming is to use a mini fine mesh sieve if you have one, the scum clumps in large enough piece to stay stuck and I find it a little bit easier than with a laddle

[@maydaygarden]

Bingo! I use half of a small fine mesh tea strainer just for that purpose.

[@aval5098]

This video could not come on a better day or at a better time. I can’t believe this was posted 30 seconds ago. So thankful. Edit: adding that it was just really stormy weather after a long day/night of working so homemade chicken noodle soup with a good movie felt like the perfect thing.

[@aidster77]

hope you're okay bro

[@wujujuju]

how high?

[@aval5098]

@@aidster77 hey this is a sweet comment. I’m okay, probably just working a little too hard and forgetting to take breaks. Thanks for checking in and have a good weekend.

[@mimicranch]

Shabu and Jamón have to be two of the best fed dogs in America

[@sarah.beauchamp3951]

I can barely imagine the pressures of being a chef/family person/innovator during this pandemic. I’ve looked forward to your videos and I’ve now reread your book!!!! Thank you thank you for making my pandemic year worthwhile- and I feel more connected through cooking.

[@oceansidesf5380]

So happy to see Jamón peek his face out from underneath the table!! I hadn’t seen him in the last few videos and was worried about him! They both are usually so dependable on showing up at the end when there is a treat to be had.

[@MattLeGroulx]

Kenji, studying piano and watching Rick Beato videos! Music and cooking for me share so much, glad to see I'm not alone.

[@simonbuller1910]

this is astonighingly good. as a slight adjustment, I very lightly fried the chicken first. just wipe a tiny amount of olive oil directly onto room temperature dry chicken, then face skin down on medium heat to the point skin turns to amber, not crispy, dark or anything like that. this melts and caramalises the fat a touch and makes a huge difference to the chickeny flavour. this technique i picked up from a coq au vin recipe...

[@cellobarney]

I’ll be honest, all the chopping was my favorite part. ;) Oh, and your photo. That was actually my favorite part. I had to rewind twice and pause the second time. Your food photography game is so strong, yet so casual. I’m impressed.

[@R0bert811]

Cutting the carrots and celery into thinner strips before chopping is so genius! Definitely will start doing that.

[@thomasbennett7210]

I'd love to see you go down the consommé route in one of your episodes. Fascinated by your description of draining everything (which seems like a waste) and scrubbing the chicken. Thanks for the great videos!

[@fordhouse8b]

Well, you only drain the water, and just after it first comes to a boil, the chicken will not have given up much flavor to that water yet. For the stocks I make, both professionally and at home, absolute clarity is not an important factor, so I almost never do that extra step.Except when I’m cooking up a big batch of corned beef for St. Patricks Day in the 60 gallon kettle at work.

[@octave9029]

It’s a pretty common practice, especially for beef and pork bones. There can be a surprising amount of scum! For Vietnamese pho soup, for example, clarity is extremely important, so scrubbing the bones or roasting them to rid the scum is a must! (Though scrubbing seems to be more traditional then roasting for pho)

[@bloodnivel70]

I'm a simple man, if Kenji uploads video I stop what I'm doing and watch it.

[@gexwex]

Very original my dude

[@larryhoover2541]

I'm not one to point out stale memes, but for gods sake, PLEASE stop using this stupid sentence.

[@poopmaster9057]

"Im a simple dude, I see an opportunity to use a recycled comment to generate likes, I post"

[@gnawbabygnaw]

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. 🤙🤙

[@fightingfoos]

You’re a good guy, Mr. Lopez-Alt. Enough people like you and the world would be a a warmer, more considerate place.

[@Ash_H_Green]

love how your dogs always turn up at the end to help with the taste test

[@andyclifton2551]

I want a video of Kenji washing dishes. Also, going shopping.

[@prayforabetterworld]

I find your videos very calming. I don't know if it's the good food or your voice. But... Yeah, I like what your doing here Kenji. I'm kind of new, found you about a month ago or something like that. Nice stuff.

[@86smcneil]

I agree. If my mind is going a mile a minute, I will turn on Kenji even if I have to watch one I have already seen. Cheap and enjoyable therapy.

[@xraydelta]

I like adding a little bit of ginger to my chicken noodle soup. Adds another light layer of complexity that I enjoy.

[@UraniumFire]

Bless you for sharing an appreciation for canned chicken & stars. It's still an occasional comfort food for me. I feel validated.

[@billym1324]

I LOVE putting egg noodles in my homemade chicken noodles soup, I think it adds a good texture but it's also great for adding noodles in leftover stock because they cook so quickly. But like you said, it's all preference! PS - You crushed that piano riff!!

[@jcuddlebugs]

I still come back to this recipe years later. It's perfect ❤

[@Berkana]

Kenji, when you skim the stock (7:27), I highly recommend one of those Asian-style ultra fine mesh skimmers. Those remove the foam but don't waste any of the stock. It is wasteful of stock to skim away too much of the stock with the foam, especially if you're going to this much trouble to make a stock.

[@benwake4823]

I like a bit of fresh ginger and half a lemon (skin and all) thrown in at the beginning when I'm making my stock.

[@Yoderz]

When Kenji said "egg noodles are good at this" activates my google assistant. I have no idea why haha

[@videos44]

same here 😂

[@michelle-ve3jb]

Egg noodles kinda sounds like hey Google? 😂

[@kaldogorath]

Fun fact, this sort of thing is common and sometimes google will accidentally be listening to your conversation because some device thought you said "hey google"

[@evankearney4865]

After watching a bunch of your videos, I must say, I am in love with the amount of black pepper you use in everything. 10/10 the best seasoning!

[@92edro]

when i boil chicken for soup i like to remove it and then render it til crispy. then you chop it and use it as a topping for the soup! its incredible

[@ttrenchmiranda]

Oh man! Mouthwatering. I love Kenji's recipes! On this one I'd probably sauté the mirepoix though

[@katherinekosich6307]

I guess I will take a nice little break from homework to watch. I deserve it!

[@ThrowawayModeller]

For chicken noodle soup, in my family, we do almost everything the same, except no onion and we fry the veggies a bit in the pot before water. I found that frying/burning them in the pot before adding water adds depth to the flavour.

[@IDontTalkToCops]

I played that same song near 40 years ago when I was a young boy. Lovely recipe. Cheers from Australia 🇦🇺

[@Mr.Helper.]

Dogs were so polite at the end

[@Amberscion]

4:55 I'm made happy by the fact that Kenji pitched the carrot skins into his developing stock instead of into (what I am assuming is) his compost bucket.

[@maydaygarden]

Haha I felt the same. I rarely throw any foodstuff in the trash. Sometimes I have to decide whether to feed my compost, or freeze it for stock. That's what good cooks do 😊

[@yoshiki7757]

It's pretty crazy to me that I've spent a lot of the past year watching Kenji's videos, and during that time I started making my own chicken noodle soup, even though I didn't have this video or recipe, from picking up a lot of what he talks about and shows in other videos, my soup is pretty much this same recipe in the video. I've stopped adding noodles though, I prefer pouring it over rice.

[@banoctopus]

That's a solid technique! I also don't add the pasta to my chicken noodle soup at first with a big batch. I instead bring single serving amounts back up to temp and use that heating process to cook the noodles, mainly because if you overcook the noodles before chilling the soup then by the time you reheat it, the noodles don't have any texture at all.

[@gavin5410]

@@banoctopus I know this is late, but my solution for this is to strain out the solids and store the solids and the broth separately in the fridge! That way your potatoes and pasta stay intact and your crunchy vegetables stay crunchy. It also works really well for meal prep if you freeze the solids in a bug ziplock bag and the liquid in ice cube trays! That way you can grab a couple ice cubes and a bunch of solids and heat up exactly as many servings as you want

[@who_what]

Excellent piano playing Kenji!

[@pinkyjohns5198]

Jamón is back! Yay! Guess the sunny weather is helping him!😻😻😻😻

[@ellemdee276]

I "yay"-ed out loud when he poked his nose out. It's weird how viewers can get attached to KZbin dogs & worry when we haven't seen them, but it's definitely a thing.

[@pinkyjohns5198]

@@ellemdee276 I know! I was so worried he would not show up! Hope he’s settling into Seattle!

[@kaldogorath]

I watched your video for some ideas on how to improve my chicken and dumplings. I didn't see much that was new to me, mostly I just feel vindicated for my existing choices I've never added olive oil, and I tend to go thyme and rosemary rather than parsley. One thing I like to do that I'd consider an improvement, I like to make a strong herb tea and cook the pasta in that. I use less water when boiling, as little as I can manage, then I season the soup with some of the super starchy herb tea - gives a bit more flavor dynamic and a lot of body to the soup.

[@marlesimms]

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

[@kylel4799]

The turmeric is also great when using that old timer chicken recipe to fight colds. Turmeric is not proven to work for everyone. Your responses to turmeric and the curcumin it contains may vary. I personally have noticed benefits - especially when my limbs or lungs get inflamed. Excellent suggest @marlesimms

[@omeadpooladzandi9786]

My heart when a sticker made it into the pot on the onion skin :/ Yay he took it out!

[@kl8132]

I just found your site thanks to Brian Lagerstrom recommending. I love the way you cook, very real and full of important information that helps me learn. Thank u

[@bartholomeoduke9152]

Kenji's Soup Show lately, love it!

[@aval5098]

I kinda want to combine this with some tempered egg and lemon to give some Agvolemono twist. It’s definitely not the traditional way to do it but I just feel like it would be so rich.

[@pseudomonad]

oh yeah, I love that stuff.

[@pseudomonad]

@@yaseminaksoy1680 not really at all. It affects texture more than taste.

[@Hashquatch]

I’m making a stock right now with some lemongrass and a little cilantro because I wanted that lemony taste as well, I’ll update when it’s done

[@abbasnadiri3031]

@@Hashquatch still cooking?

[@Hashquatch]

@@abbasnadiri3031 not quite done yet

[@bobbyt2197]

There is no way. I made Chicken Noodle soup for my first time last week for a sick friend. I guess they should've waited a week to get sick. Am excited to try this next time!!

[@MikaelEriksen]

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.

[@Sykdude]

Funny story, when my Vietnamese girlfriend invited me over to meet her family for the first time, she told me that they were making chicken noodle soup. I said yes, but in the back of my mind I was kinda disappointed because I was thinking it would be like Campbell's chicken noodle soup. It turns out they were making chicken broth pho and it was delicious. Turned out to be a great misunderstanding. 😂

[@QueenRyanKnockedtheFuckOut]

Am I the only one who likes campbell soups

[@TheVietnameseCatGoblin]

Oh man, that sounds like my mum too, I’d bring friends home and she’d make such complicated dishes. We Vietnamese prize treating our guests to the very best 🥰

[@muzaaaaak]

@@QueenRyanKnockedtheFuckOut you. are. not. alone.

[@InternetKilledTV21]

@@QueenRyanKnockedtheFuckOut it's not my first choice, but if it's what's around it works

[@Owen-wc1wr]

Cheers Kenji. Your uploads have been a big part of me getting through the last year - and having something to show for it with some helpful cooking skills and knowledge

[@pawel2709]

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?

[@madrinamakes8863]

Kenji, this looks sooooo delicious...warm and comforting on a chilly day! Looking forward to giving your version a try.

[@willdbeast1523]

I wonder if anyone has ever gone to a fancy restaurant and complained their carrots weren't diced neatly enough

[@nolanmcdermott8245]

That is exactly how the fancy people do

[@kaldogorath]

"These carrots aren't square, they're mildly trapezoidal!"

[@bennettperry93]

G*rdon R*msay probably would

[@mishaalmcfly]

I would first fry the fresh vegetables in the pot with just a little oil before adding the stock for roast aroma 👍

[@RudexAwakening1]

11:00 "this will go to the dogs.... or maybe my toddler" haha

[@splat_the_ghost]

I mean basically the same thing right?

[@gilkyukim7354]

@@splat_the_ghost 😂😂😂😂

[@shakir4969]

I thought I was the only one hahaha

[@StationaryTransient]

I’ve never had a chicken noodle soup that had enough cayenne pepper by default. It’s so crucial to the essence of the dish. No matter your spin on it... and I’ve had a lot of people’s editions - cayenne pepper is a must.

[@adamyatripathi2743]

@FoodWishes Chef John over here...

[@thatdudebro]

seeing shabu made me sad. :( RIP you precious little roomba. RIP

[@mad_bad_cat]

I couldn’t stop thinking about hoy you used the dish you had your raw chicken in for everything and touched it and aaaargh!! But otherwise insane good recipe! And you left the left burner on but maybe intended?

[@YourMatTube]

It is exactly the noodle soup we eat in cold days in Germany. Really delicious!

[@urgoldteef]

He practices with a metronome what a KING

[@halaldigest]

Let’s goooo!!!! Eid Mubarak!!

[@ElvisRandomVideos]

Looks delicious! I like a little lime at the end..

[@abehme]

Lovage is an amazing herb for soups. The flavour they bring is awesome just dont use too much. But lovage is a real soup-herb hidden gem.

[@alexreinking]

Love your videos, Kenji! Was wondering: what's the last thing you really messed up cooking? Do you even make mistakes anymore, haha? Would you consider making a video showing how to "recover" from common kitchen errors?

[@oqasho.]

I'm gonna start calling my meals "projects" too.

[@memalley]

ahaha nice rick beato placement. shoutout to rick and kenji. two of my favorite KZbinrs in my rotation

[@Lodster13]

kenji is easily my favorite chef in existence

[@randomloginnamebtw7759]

If you dont like to eat chunks of cooked carrots like myself, grate them into recipes that call for them. You wont have any cooked carrot chunks to eat and it will still add to the flavor.

[@burnt1ce85]

Have you ever tried adding truffle sauce into chicken noodle soup? It adds a new spin to soups and they are decently priced at Costco when bought in bulk

[@spookytruth9307]

Everybody should have at least one way, how beautifully said.

[@kristofferakerblom7331]

Jamóns nose sticking out under the table is so cute!!

[@PraveenYadav-wo1ig]

Your book is wealth on its own. I developed a good sense of cooking.

[@dennislee8930]

You're my new favorite cooking channel

[@colina1330]

I've had a REALLY good day today, and learning that Kenzi likes canned chicken noodle soup just topped it off. I like Campbell's chunky chicken noodle, myself.

[@Shweaty7]

Kenji, the new kitchen looks great! Hope it’s feeling like home and nothing unfamiliar

[@kazzerere]

Had a really bad night at work and this helped me relax, thanks for the great videos

[@adz-ql6kv]

this is exactly how I make classic chicken noodle soup. It must be universal.

[@robfilla1768]

Love the David Bennett Piano at 15:02

[@JKenjiLopezAlt]

he's got a great channel!

[@wesleyeaton1726]

Great catch!

[@ListerTunes]

And Rick Beato!

[@kellen987]

B-roll with piano is awesome

[@Csc5csc5]

I know you’re just cooking at home and you want anyone to be able to follow along, but I would absolutely want to watch you prepare an entire meal as if you actually were working at high class restaurant with strict standards. I want to see meticulous prep and careful cooking so I can really see the contrast compared to laid back cooking. I think it would be really interesting to see.

[@Owen-wc1wr]

Yeah, I also think it would be fun to see some showstoppers cooked as if in a high end restaurant. But I guess since he's just cooking for his family, it's not really the vibe he's going for with the channel.

[@joannepeterson7896]

Purely comfort food, perfect for not only a cold, but when it's absolutely frigid outside, and needing extra TLC.

[@alexgonzalez1811]

Love your videos Kenji! Definitely making this when I’m sick haha!

[@drewsmith4315]

Please post late night POV’s more regularly!! My favorite thing on youtube!

[@InfiniteDreamz27]

3:05 I love lemongrass, ginger, and garlic

[@iAmJSeeCan]

Getting my second vaccine next week so this came at the perfect time. Thank you Kenji!!!

[@florentinaguggenheimer6557]

🐑🐑🐑🐑🐑🐑🐑🐑🐑

[@chienpo2945]

@@florentinaguggenheimer6557Let me guess, you're an anti-vaxxer? Please educate yourself.

[@florentinaguggenheimer6557]

I already have. Even my mother, who is a nurse, refuses to have experimental toxins injected into her body. A friend of mine who works in the ER at the same hospital as my mom refuses the toxins as well. But good luck to you. Baa baa🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑👌

[@julesw3397]

I like to take the chicken skins and crisp them up in our toaster oven. Then cut them in to small strips as treats for our dog Lola!

[@aviral1230]

3:52 , I was unintentionally remined that Kenji is a professional and he would have done it many times, I would take 5 minutes to slice that onion that thin😂😂

[@fordhouse8b]

Oh, he totally meant to remind you.

[@superultramega77]

@@fordhouse8b i also chuckled at this comment

[@jjruder]

Love your channel! Thank you!

[@Vitosaurus]

If you ever have a chance, try using Lovage as a herb for soups and broths, it is simply amazing! It's a bit old fashioned and rare, but damn does it work :)

[@fordhouse8b]

I’ve never cooked with lovage, but my MacBook dictionary just informed me that the word ultimately derives from the Latin for Ligurian.

[@hikuwai]

Yay Jamon is back!

[@DoodooVoodoo1]

add turmeric, a couple a small knob of ginger and a squeeze of lemon and you have super soup.

[@piedmonitor]

Man I was so stressed that you weren't going to notice that sticker

[@lillypatience]

Jamon was so cute popping out from under the tablecloth 🐕‍🦺

[@johnnyasbest969]

Has anyone told Rick Beato about Kenji’s phone lying on the counter ready to play What Makes This Song Great episode #100 🎉

[@folksyoxytocin]

Wholesome

[@unalechuzita6102]

We’re Mexican and my mom doesn’t make chicken noodle soup but she makes chicken soup(caldo de pollo) so instead of the noodles we put red Mexican rice 😁