THE BEST CHICKEN NOODLE SOUP

THE BEST CHICKEN NOODLE SOUP

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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THE BEST CHICKEN NOODLE SOUP

TESTIMONIAL

Gavin Smith

Can you start a new show called "Broke with Babish" so you can teach us how to cook something delicious on a really small budget

Poopace

gordon ramsay: let the knife do the work

binging with babish: let the flavours get to know each other

i think i cracked the secret to good cooking- leave ur food alone in a room with a knife

amyz

Babish: This soup will cure a broken heart

Me: buys soup ingredients

Philosophy Monkeys

My mom made chicken soup in a very similar way, and prepared her stock for 24 hours. When I first moved out of the house, I ended up in a colder environment than I was used to. I ended up getting sick for awhile, and felt awful. I remembered my mom's chicken soup - she prepared it much like you do - and bought some from the store. It barely helped at all.

My mom found out I was feeling ill. She made a whole batch of chicken soup and sent it to me in mason jars. I was feeling so awful one night, the last thing I wanted to do was eat, but she made me promise to.

One bite - everything changed. I felt a warmth radiating through my whole body. I could literally feel myself healing. My appetite came back. I ate the whole bowl and had another. Slept soundly, woke up, and the sickness was gone. Thus I can attest that this heavenly stuff will indeed cure anything.

Colin Ferguson

I just made this recipe today.  I've been peeling, chopping, cooking and cleaning all day and it's all been worth it because this soup is heavenly.  The only thing I added was jicama, which turned out delicious because it stayed crunchy in the final soup and has a nice bite and sweetness.  Thanks Babish!

Jared Clay

I've been a longtime viewer, but this is the first time I've made anything from the show... and OH BOY. This soup is a life changer. I have never tasted so many flavors in a simple stock before, and it only gets 1000x better after the whole soup is completed. If you are hesitating on making the soup, DON'T. Make it right away because it will honestly change your life.

Daz Dee

Does this cure erectile dysfunction? Asking for a friend.

DarkSun

I wish you'd include the amounts of ingredients needed in the description. It would make copying your recipes so much easier.

Pat Dwyer

made this today. took about 6 hours or so. worth every second. I can confidently say that this is the best soup ive ever made and one of the best soups ive ever eaten, period. the lemongrass and dill really add a lot to this, and obviously you cant put a price on homemade stock. this really is liquid gold. 13/10.

TomTucker

I used to make a similar chicken noodle soup for my mother when she was going through chemotherapy. I haven't made it in such a long time since she beat the cancer, I'll have to make it again for her and use this recipe since it looks way better than what I made. Thank you Andrew.

Cashmeoutside Howbowdah

You're not wrong.

I spent 5 hours wondering why I was wasting my time on this bland broth but once it got past the 4 hour point, with some seasoning and the other vegetables it became an almost religious experience. I didn't even need noodles.

What would be good is some more guidance on the ratio of water to erm... other stock stuff. For me I just went for the "barely covered" rule and I couldn't get boneless thighs so it made sense to throw the thigh bones in to the pot with 500g wings...  but I had to top up a little once or twice.

Holy shit. This stuff made my prostate shudder.

Ilay Gilat

do the eriksen famliy 7 layer salad from how i met your mother!

Lars Westerhausen

Great video. Just my two cents: If you don't skim the stock, the scum will actually become solid, sink to the bottom and the liquid basically clears itself. If you don't stir like a madman in between or let it boil rapidly, nothing will get cloudy. It will be clear like consumée.

Also you might want to leave the onion skins on, because they add to the golden color.

What can't be said often enough is: DON'T SALT IT. You are absolutely right. You never know, how much you're gonna reduce it.

And furthermore, there is a second reason why we don't salt, called osmosis. Water always flows from the level of low to the level of high salt concentration. So if the cooking liquid is not salty, the natural salts in the meat and veggis will suck in the water. The cells fill up and eventually burst, so all the flavor gets washed out into the cooking liquid (diffusion). That's why we don't salt the water if we're after the stock, but lightly salt it if we want to use the meat later on.

Justin JoJo Y.

Dadding with dadish

Edit: Since I have so many likes I'm gonna ask Dadish to do Peter Griffins car panini

Hopefully he sees

NovaOW

Please do a Naruto special: Miso ramen with pork, Japanese brbq the whole splabam