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Chicken noodle soup

Now, I’ve got a feeling
that you want to feed your family a beautiful, hearty,
winter warming dish, and I’ve got just the thing. It’s a delicious soup. It’s actually a hearty
chicken noodle soup with cabbage. Sounds simple, and it is,
but it tastes just delicious. Now, the most important thing
when it comes to a good soup is starting with a good base, so I’m going to show you
how to make a really simple stock which actually
will turn into the soup. The first thing you need to do is
grab just a little bit of olive oil and pour that into a pan and then scoop up your vegies. Here I’ve got some onions.
So that’s going to go in first. Beautiful. And I’ve got some celery
and some carrots, so you throw all of that
into the same pot. A little bay leaf.
Don’t forget the bay leaf. Throw all that in and we’re just
going to saute this down just for a couple of minutes. Alright, so once it’s been
cooking for a couple of minutes and you can see you’re getting
a little bit of flavour coming out of that vegetable, the next thing you’re going to do is
pick up your friend, the chicken, which is going to make
this soup taste so good, and just gently lower into the pan and then we’re going to cover it
with cold water. Right, so the idea here is you’re
going to just cover the chicken. So however big your pot is,
use enough water to just cover it. So just give the chicken
a little shake around the bottom of your stockpot and make sure that
it is sitting on the bottom. And you’ll see
as it starts to come to the boil – and we just want it to come to
a gentle simmer – some of the fat’s going
to come up off the chicken and as it starts to sort of simmer a lot more of this
is going to start to come up. It’s important you take that off for the clarity of the soup
and also the beautiful flavour. I’m going to teach you
how to skim a stock. What you want to do is push some
of that fat and some of those things to the side of the pot and you do that by just sort of
running your ladle around the top and then you’ll see
you’ll be able to skim around the outside just like that. So you see left in the ladle is all of those little bits
that you don’t necessarily want. OK, so my last little skim over here. Getting all of that
frothy stuff off the top. It’s only going to take 25 minutes or
so until the chicken’s fully cooked. And then just pop it onto
a little tray just like that. We’re going to discard the skin and then break up
all of that beautiful flesh and put all of the chicken
back into the stock. But the first thing you need to do is to take the stock, which has got all of that
delicious flavour in it now, and strain it off. Once our chicken
is cool enough to handle just pick it up
and bring it over here. Now, you’ve all done this before,
probably for school lunches. There’s a couple of things
you don’t want, which is of course the skin, so we’re just going to tear that off, and also the bones, so we’re just
going to shred up the meat. So you’re just basically going to
peel the skin back like that and then, just using your thumb,
pull all this beautiful chicken and then just break it apart. So it’s just cooked. It’s beautiful. And it’s going to go
back into the soup again. So nice sort of decent-sized chunks
just like that. I’m doing both the breast
and the legs. So now that you’ve got a beautiful
bowl of shredded chicken and a few other vegies –
some carrot and leeks and celery – and of course it wouldn’t
be a chicken noodle soup if there wasn’t some noodles,
so a little bit of pasta, what we’re going to do is take
just a wee bit of olive oil and then start
to sweat down these vegies. So add your leeks,
add the celery and your carrots. Beautiful. Once you’ve sweat the vegies down
for about five minutes or so, you’re going to get this
beautiful aroma in the kitchen. It smells delicious.
It’s looking vibrant in colour. The next thing you want to do is pour
your stock back over that vegetable. Beautiful. Now you can just eyeball this and sort of pour enough
for four big bowls if you want and then you can keep
some of the stock or you can just go ahead
and pour it all in. Now you let that come
back up to the boil and once it comes up to the boil you’ve got a couple
of other things to add. First of all, your pasta. Now, your pasta’s going to take
about 12 minutes to cook. You’ve got some chicken
to add back into it and some cabbage. The cabbage is going to take
just a couple of minutes. The chicken’s already cooked,
but you want it to be hot. So I’d say give the pasta
a five-minute head start and then you’ll be ready to go. Time to add your chicken back,
so pop that in. Oh, look at that! Beautiful! And then all of this
gorgeous cabbage. We’re going to throw that in too. Give it a good old stir. And in about five or six minutes, everything’s going to be cooked,
the pasta included. We’re just going to season it
and serve. Oh, this smells so good. Now, the last thing I’m going to do
is add that little bit of parsley. Beautiful. You add that just when
you take it off the heat and then you get this beautiful
colour through the soup. The easiest way to ladle this in is you want to just pick it up
and strain some of that stock out, so it’s more the ingredients, and then you can sort of pop the
ingredients of the soup into the bowl and then you can go
and pick up the stock. Ooh, yum! So beautiful. It’s just… It’s one of those amazing things
to have in the fridge. It freezes really well
and it’s just… It’s an absolute family favourite. OK, now what I like to do is serve it with a little bit
of grilled bread like that that you kind of just break up
and dip in when no-one’s watching. (CHUCKLES) Mmm! Oh, wow. So delicious. For any time of the day,
I tell you what, chicken soup this good –
it’s a winner.

  • I use the same technique with the left over carcass of a cooked chook, egg noodles, bok choy and shallots. Itโ€™s yummy and makes a whole new meal from one chook!

  • YUMMY ๐Ÿ˜‹. The old fashioned way to make great soup! Yum. I add small diced potatoes instead of cabbage. Next time Iโ€™m going to add cabbage! What a great idea!

  • A bit off topical question; instead of discarding the chicken skin and put it to waste can we fry it until crispy and add it as garniture on top (such as croutons)?

  • I love chicken noodle soup i had it for dinner. ๐Ÿ˜—๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡ท๐Ÿ‡ง๐Ÿ‡ช๐Ÿ‡ง๐Ÿ‡ซ๐Ÿ‡ง๐Ÿ‡ฌ๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡ช๐Ÿ‡ฆ๐Ÿ‡จ๐Ÿ‡ฆ๐Ÿ‡ฉ๐Ÿ‡ฆ๐Ÿ‡ธ๐Ÿ‡ฆ๐Ÿ‡ช๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ง๐Ÿ‡ฌ๐Ÿ‡ฆ๐Ÿ‡ซ๐Ÿ‡ง๐Ÿ‡ญ๐Ÿ‡ฆ๐Ÿ‡ฌ๐Ÿ‡ฆ๐Ÿ‡ผ๐Ÿ‡ง๐Ÿ‡ฎ๐Ÿ‡ฆ๐Ÿ‡ฎ๐Ÿ‡ฆ๐Ÿ‡ฝ๐Ÿ‡ง๐Ÿ‡ฏ๐Ÿ‡ฆ๐Ÿ‡ฑ๐Ÿ‡ฆ๐Ÿ‡ฟ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ฆ๐Ÿ‡ฒ๐Ÿ‡ง๐Ÿ‡ฆ๐Ÿ‡ง๐Ÿ‡ฒ๐Ÿ‡ฆ๐Ÿ‡ด๐Ÿ‡ง๐Ÿ‡ง๐Ÿ‡ง๐Ÿ‡ณ๐Ÿ‡ฆ๐Ÿ‡ถ๐Ÿ‡ง๐Ÿ‡ฉ๐Ÿ‡ง๐Ÿ‡ด

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