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STOCK & CHICKEN NOODLE SOUP
cook:
1 h 30 min
4,889,021 views If you haven't made homemade stock before, you can't imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup - which I'm going to show you how to make in this episode of Basics.
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original
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INGREDIENTS
DIRECTIONS
Chicken Stock
INGREDIENTS
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 leek (or a Spanish/white onion), roughly chopped
1 parsnip, peeled and rougly chopped
1 turnip, peeled and roughly chopped (optional)
1 head garlic, halved horizontally (no need to peel)
1 large Spanish onion, quartered
2 ½ chicken spines, carcasses, or 1 lb chicken wings
1 - 2 tbsp vegetable or canola oil
3 a few sprigs fresh thyme
3 a few sprigs fresh parsley
1 tsp whole peppercorns
water to cover
TOOLS
large stockpot
peeler
Chef’s knife
measuring cups and spoons set
cutting board
metal tongs
soup ladle
strainer (or cheesecloth)
mixing bowls
DIRECTIONS
1.
Roughly chop and peel your aromatics like celery, carrots, leek, parsnip, onions, turnip, and garlic.
3 celery stalks, roughly chopped
3 carrots, peeled and roughly chopped
1 leek (or a Spanish/white onion), roughly chopped
1 parsnip, peeled and rougly chopped
1 large Spanish onion, quartered
1 turnip, peeled and roughly chopped (optional)
1 head garlic, halved horizontally (no need to peel)
peeler
Chef’s knife
cutting board
2.
Chop leftover chicken spine or neck. If not available, chicken wings work.
2 ½ chicken spines, carcasses, or 1 lb chicken wings
Chef’s knife
cutting board
3.
In a large pot, add oil and bring to a shimmer then add in the chicken bones/wings and brown.
1 - 2 tbsp vegetable or canola oil
2 ½ chicken spines, carcasses, or 1 lb chicken wings
large stockpot
metal tongs
4.
Once the chicken begins to brown, add in the vegetables, fresh herbs, and peppercorns. Add water to cover.
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 leek (or a Spanish/white onion), roughly chopped
1 parsnip, peeled and rougly chopped
1 turnip, peeled and roughly chopped (optional)
1 head garlic, halved horizontally (no need to peel)
1 large Spanish onion, quartered
3 a few sprigs fresh thyme
3 a few sprigs fresh parsley
1 tsp whole peppercorns
water to cover
metal tongs
large stockpot
5.
Bring stock to a bare simmer skimming any scum off the top. Simmer for 4-12 hours.
large stockpot
soup ladle
6.
Drain the solids out of the stock and set stock aside but keep warm or chilled until ready to use.
strainer (or cheesecloth)
Chicken Noodle Soup
INGREDIENTS
2 tbsp olive oil or other flavorful oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 parsnip, finely chopped
½ turnip, chopped (optional)
fresh parsley, chopped (optional)
6 to 8 cups Chicken Stock (see above)
1 tbsp grated ginger
1 stalk lemongrass, finely chopped (optional)
1 lb boneless, skinless chicken thighs
fresh dill, chopped
2 ½ scallions, minced
salt and pepper, to taste
2 cups egg noodles or pasta of choice
TOOLS
large stockpot
Chef’s knife
cutting board
measuring cups and spoons set
mixing bowls
mini prep bowls
small pot
rubber spatula
ladle
forks
tongs
DIRECTIONS
1.
Begin by roughly chopping celery, carrots, a finely chopped parsnip and turnip and place into a bowl.
2 celery stalks, chopped
2 carrots, chopped
1 parsnip, finely chopped
½ turnip, chopped (optional)
Chef’s knife
cutting board
mixing bowls
2.
Separately chop an onion and set to the side.
1 onion, chopped
Chef’s knife
cutting board
3.
In a large pot, heat some oil over medium-high heat until shimmering then add the onions. Saute until softened.
2 tbsp olive oil or other flavorful oil
1 onion, chopped
large stockpot
rubber spatula
4.
Add the rest of the vegetables and warm through before adding stock.
2 carrots, chopped
2 celery stalks, chopped
1 parsnip, finely chopped
½ turnip, chopped (optional)
6 to 8 cups Chicken Stock (see above)
rubber spatula
large stockpot
5.
Over high heat bring to a simmer.
6.
While coming up to a simmer, add in chopped parsley, grated ginger and lemongrass.
fresh parsley, chopped (optional)
1 tbsp grated ginger
1 stalk lemongrass, finely chopped (optional)
large stockpot
7.
Once boiling, add in the chicken thighs and skim off any fat that rises to the surface as it cooks.
1 lb boneless, skinless chicken thighs
ladle
large stockpot
8.
After 15-20 minutes, remove the chicken and shred using a pair of forks before adding back to the pot.
1 lb boneless, skinless chicken thighs
mixing bowls
forks
large stockpot
tongs
9.
Right at the end add fresh chopped dill along with minced scallions. Cook for no more than 1 minute. Season with salt
fresh dill, chopped
2 ½ scallions, minced
salt and pepper, to taste
large stockpot
10.
In a medium pot, add a few ladles full of the soup along with some noodles and boil until noodles are cooked. Season with salt as necessary.
2 cups egg noodles or pasta of choice
salt and pepper, to taste
small pot
ladle
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