Chicken Soup Recipe - OrsaraRecipes

In this video I would like to share with you a Chicken Soup Recipe.
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[@charger19691]

Watched this video a few times and made chicken soup today! Thanks Chef Pasquale, it turned out great! Salute!!

[@OrsaraRecipes]

Great! I am so happy you tried it, and that it was good.

[@densyllvaughnvanwijk-qs9kb]

Love this old man's accent ...I could taste his soup.....Mmmmmmm.... You can see he knows his way around the kitchen.....well done ! 👌

[@PA-uf4wd]

Pasquale. Thanks for your recipes. True Italian food. Me my Father was Genoa and my Mother was from Genoa. Me my wife and her family from Genoa. My two daughters married 100 percent Genoa men. Fantastic food shared between families. And it will be passed on believe me. But northern Italy has a slightly different way of herb and spice recipe. Don’t get me wrong your recipes are Fantastic. My mother’s cook book are good too. The person that loves to cook is in love with life and pleasing people. Thanks for your recipes. They are Fantastico.

[@IrisaRowen]

I'm definitely going to try your recipe ! I love soup :)

[@Batcaveqq]

💚❤️ Thank you so much!! The way you cook reminds me of my grandmother and I love it! Thanks for making us laugh too! You bring the joy to the cooking ‼️

[@belfiore_18]

That's how I drink my soup! Love it! :)

[@dawnwalker8149]

I love watching you. I learn so much. Could you possibly list the other spices you used. I missed a few 🤓

[@greenjammie5]

Looks wonderful!!!!

[@allmc3120]

I love the way you drink it, I do that all the time.

[@monique2845]

Making your recipe as we speak thank you such much Mr Orsara!

[@marlenesabba4700]

I love to watch you cook and the camera work is spot on!

[@julietheflute1]

Capon or a fowl. I learned so much from this!

[@CarlaMcCarthyPomegranate96]

One of my favorite soups of all time! It looks beautiful, Chef Orsara! Love your recipes.

[@francesvansiclen3245]

Oh Chef Pasquale, I love your accent and pronunciations ! lol roost capone the best one was turnip; I couldn't figure that one out for a while ! The soup looks wonderful; did you ever think of putting in a tomato for color ?

[@marylynn8704]

Lookd so yummy.

[@MGB-learning]

Another outstanding video and presentation

[@ashdiana9206]

Mr. Orsara I absolutely adore you and your food. Always the best stuff and you are the absolute cutest ❤️ thank you for making me laugh while teaching me how to make these great recipes!!

[@katiatalmor9756]

ABSOLUTELY AGREE. HE IS A GREAT GUY.

[@jfbrko290]

Going to write this down to try out!

[@slobomotion]

Sono stata studentessa à firenze 33 anni fa -- mi piace la lingua italiano! I really couldn't do a great chicken soup back in the USA -- I had to come live over here in Europe to get it right. Capons are castrated roosters and become huge -- they eat them here in France for special occasions, too. The "poules" are old hens and are very cheap -- they make great soups and fricassees -- they have become tough but have the best flavor. That's how they drink morning coffee in France -- and I saw that in Italy, too for the morning. A bowl. Other times in the day it's a cup, large or small. Tante grazie!

[@redhenful]

Thank you so much for sharing your wonderful recipes with us,..,

[@ramonakent356]

Oh my gosh can I please come to your house and stay for about a week and have you cook for me every single day? I love you so much and your son must be so proud of you. Having a father for a master chef Italian must be amazing. You sir, are the real deal! It is a joy to watch you cook and teach along the way.

[@jettabartholomew1118]

Watching this again... love it and my Gram taught me to "drink" my soup broth the same way 😋👌

[@andreaglaad6751]

OOoooooooo soooooo gooooood!!! ...and you're right - it's better to drink the soup instead of spooning it....interesting with the burned red onion.....I'm in love with you and your videos.....one question - do you check the chicken bullion cubes for MSG?

[@marisolvillanueva3842]

Thanks for the recipe chef Orsara, I definitely going to try it 😋

[@katzeyez70]

what a cutie pie...Thanks we really enjoyed watching your video..You have such an infactious personality...Keep making videos :)

[@lightbaini6196]

So sweet vice your voice makes soup even better

[@francesclark9055]

nice health chicken soup

[@grandma.p]

The picture inside that bowl is a nice touch which drinking the soup.

[@zhoursoubae3318]

I am mroccan this is the way we take it..love this man

[@igorbustamantehoyos]

You are the best! Love you man

[@suzitagroom2869]

LOVE SOUP. BEAUTIFUL

[@shawnerz98]

It looks very good. But, what do you do with the other vegetables that are in the pot?

[@balihorvath7149]

Not bad for an Italian, soup is a very middle European discipline. The onion is the starting point of the classic Viennese broth (beef-based) but not this way, turmeric is of course a modern touch, no housewife in Czechia, Slovakia, Croatia or Hungary would do this. Very often different meats, beef, chicken, duck or pork are cooked together, the process starting in the morning and ending after 4 sometimes 5 hours or more. Everything most happen slowly the broth most be clean

[@judithcervizzi585]

I like my carrots and celery cut up.

[@hollygay3339]

I love all of your recipes and the way you present them. I have a question. What kind of a chicken are you using? Not a capon? A female chicken that does not lay eggs? I can’t wait to make this recipe. Thank you Pasquale

[@JacquelynSumpterHeath]

Meraviglioso!!!!!

[@CLARA3952]

very nice video...I add also a whole tomato and make matzo balls to eat with it....I have to remember to burn the onion

[@ss4vegeta1]

Grazie!

[@charger19691]

Great recipe Pasquale, did you ever try the chicken stock maker called "Better Than Bouillon" I tried it and its sooooo good! It comes in a small jar and its by the soup isle in the supermarket. Its soft too so it dissolves instantly in the hot water! Try it you will love it!

[@anastasiamathura5401]

Looks delicious

[@mjvandivier9296]

You're a delight to watch & listen to your lovely accent! I love to cook from scratch. A Jewish friend told me to add the juice of 1 real lemon to the basic Jewish chicken soup recipe & wow! 1 little lemon added soooo much you can't believe until you try.

[@omaerin3529]

Looks delicious. Can you show us how you make beef broth.

[@fficalora]

Chef, can we have the detailed recipe for this soup please?

[@AtlantiaGems]

Yumm

[@TheTrueRae]

I Love your channel and your recipes always!! Thank you Orsara!! This looks so good! Where do we get the "chicken that lays no eggs"? ((smile)) Good question, I never heard of this chicken before now. ~~ I truly appreciate your cooking talents and the way you explain to all of us!

[@juffurey]

a rooster?

[@TheTrueRae]

juffurey "grin"

[@humanitarianharjot402]

Try your local meat shop or a go to a farm that sells to the local. You must go out of your way, if you want the best ingredients.

[@totengraben]

Good stuff Orsara! I've never really thought about the color and presentation of my food before so this was certainly some food for thought.(pun intended) :) Thanks for the cooking tips!

[@slobomotion]

His method of burning an onion with the skin on for both color AND flavor is smart. You can also use an ordinary yellow onion and just leave the skin on -- it gives a golden hue to the broth. By keeping potatoes, cabbage, rice or pasta out, cooking them separately (even turnips have to be limited as they cloud the broth) you get clearer soup and can add what you like cooked apart at the end. I can be very weak on presentation and it really doesn't do the food justice! :)

[@irenaoreskovic8339]

Thank you Gracie moltto

[@marie42ify]

Dear signore Pasquale. Could you please confirm that 5pm Sunday is 9am Monday in Melbourne Aus. I would love to see the live stream as I missed out last time. BTW great recipe as the stock has so many uses :)

[@OrsaraRecipes]

Hi marie Savino I'm not sure about the time difference, but click here: plus.google.com/u/2/b/101386098754383273823/events/cblcghp0bg85vteoij9bu75ae80 It will give you the exact time! Let me know, and thank you!

[@servantrose]

love it. GOOD fats (if it's a healthy chicken with not antibotics), and that stuff floating is fat and gelatin which is good for your bones and joints. that's why this guy is healthy

[@theresabollman8061]

Patsy, I have been cooking over 50 years but I always learn something from you. Thank you!

[@slobomotion]

I get new ideas from him but he also reminds me of traditional Italian cooking -- he seems to have kind of a central style -- but it's all good over there. Eating and learning to cook in Italy ruined me for "Italian food" in the States!

[@theresabollman8061]

slobomotion Yes, I understand what youre saying. My grandmother lived with us and she was born in Italy and cooked a lot like Patsy. Also from the same area in Italy. I miss that subtle, yet flavorful cooking. I was just thinking of her because I just started to boil beans for Pasta Fagioli, the REAL way. I could pass out when I see the mess some people make of it. Jars of thick red sauce and all kinds of hamburger in it...Lord save us! LOL. Nice talkin to ya!

[@one4stevo]

Soup looks beautiful can you show us how you make pasta and fagioli?

[@alicemilling3706]

That's right sip the hot chicken soup from the bowl...especially when you got a cold all stuffed up sore throat The hot broth you can breath the smell of the steam from the hot soup 2 days you'll be able to breathe through your nose Beautiful soup Pasquale

[@steventrosiek2623]

You're so right

[@judithcervizzi6609]

Oh how I wish I could find a fowl!

[@andersonwitherell5104]

A wise man.

[@Marlen-CruzCommercial_2023]

You are sooooo cute and adorable! Love your video.

[@arlettekhederlarian9319]

I ENJOY TO DRINK MY SOUP LIKE YOU , THANKS FOR THIS HOMMY STYLE RECIPE

[@OrsaraRecipes]

thank you for watching 😀

[@Thoughtsbyme-ts4jz]

Tomorrow I’m making. I really wanted some today but I didn’t have time

[@majdiatik9729]

👍

[@Kkasscarm1]

Mr. Pasquale, Thank you very much for sharing another wonderful recipe. I'm sorry to have missed the live stream. Perhaps next time you can announce it a bit further in advance. I'm sure there are many people that would love to hang out with you. :-)

[@OrsaraRecipes]

Of course! This Sunday I will be doing one, hope to see you there! Live with Pasquale! (Feb. 16th @ 5:00PM)

[@dawncampbell7902]

Chef ,you're amazing the red onion made the broth look like ROSE GOLD COLOR GEORGEOUS chef Pasquale

[@itsjohndell]

Something else my Italian aunt would do is throw in a whole tomato. Nice flavor addition and color as well.

[@HK-el4xv]

Runing mouth soup ❤

[@bretnielsen9056]

You should be able to seal it in fruit jars like you do the tomato sauce.

[@Litetorture]

You are thee cutest!

[@Simonebardazzi]

Bravo Signor Pasquale! Qui in Italia, un brodo di pollo come il suo non lo fa quasi piu' nessuno.

[@winmyint8898]

like it

[@sayajinmamuang]

No salt?

[@CLARA3952]

my mom taught me to put the chicken in boiling water..this prevents the scum from forming on top and having to remove it....

[@redhenful]

Mr. Orsara,.. what your mom did to the rooster was make it a Capon... she took out his testicals when they are younger birds, and so the male birds don't get the male hormones that can make the meat tough... that's why they grew bigger (fatter) and were more tender meat birds.. :) Love your videos, I think you are just the cutest thing.. Best wishes!

[@slobomotion]

Yup! There is a type of tough Southern black French bull they don't castrate before eating, per usual. In traditional Arles-style bullfights, the bulls are not killed and people run around on foot or on horses and try to pluck colored strings off their horns. The most agile fighting bulls get their value increased by their show of power and all return to free range -- at least for awhile. It's a way of sorting out "the best." It's kind of weird seeing all the loose horses and bulls down in the Camargue -- they may be slightly restricted, but you see a lot of signs warning you even in villages they are likely to be about and those bulls take no prisoners. Capons are kept for special occasions in France as mentioned here for Italy. I was astonished to see how much a chicken dinner cost in Italy but they really value quality ones and the more free range, the higher the price.

[@JerrySeriatos]

so al capone was castrated?

[@01431]

mmm

[@andreagoloff3445]

eat the veggies

[@comesahorseman]

👍👋 chin, chin!

[@mullz1382]

my grandma would use a whole yellow onion skin on it would turn the soup gold then she would remove it ..

[@LSax5631]

Why did you add chicken bouillon cube to your homemade soup?

[@kellyr8230]

I'm not a rocket scientist but the chicken cubes added are meant to enhance the stock, which provides a better quality tasting stock.

[@anurakeppe9853]

Do you not eat the chicken and veggies you put in?

[@philspaces7213]

in 5 years, 5:25... No one has said a peep about re purposing an old ash tray to use in the kitchen as a bowl!??!

[@maxtexts7241]

You're right Chef Orsara, a soup loses its taste with spoon.

[@drgonzo212]

He always seems to have a wine buzz going.

[@redhedkev1]

" I gotta-ada leek." No worries buddy, I'll wait. la de de dum de dah.....take your time, don't strain....la de dum de dum.....

[@johnbailey2076]

Looks like really tasty chicken broth or chicken stock, but no way did you make chicken soup.

[@MrJago62]

can you write down the recipe, i cant understand all the ingredients you put in. thank you!

[@jasonsimon3046]

alo arybahdy

[@andreagoloff3445]

use chicken base or leftover stock from last batch sorry again

[@andreagoloff3445]

NO leeks funky flavor!!!! reg yellow onion please

[@ivymay4604]

How in the world did this guy figure out that burned red onion tastes good in chicken soup???

[@yousefayyad5888]

I think he was trying to make chicken stock or broth

[@andreagoloff3445]

no turnips, tomato sauce

[@mickeymcguire2927]

You are wonderful. But you touch raw chicken all the time and don't wash hand with soap. Because that's how seminella spread

[@andreagoloff3445]

cook chicken for 20 min let rest than debone sorry

[@johnbailey2076]

You just made chicken STOCK. You did not make chicken SOUP!

[@brendalees10]

Stop complaining

[@johnbailey2076]

That is how to correctly make chicken stock. In no way is that chicken soup.

[@shebosh1260]

Your English talking is very comik

[@mickie4445]

Your chicken had lots of fat you can trim so of that animal fat.

[@supernoobsmith5718]

I love your cooking videos, but I'm not so keen on this recipe. This is caveman soup. I start with a roasted chicken, then pull off all the meat, THEN boil the carcass and strain. Then cut vegetables and add the meat.

[@Foreverbarbiex1]

Yumm