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

This is how I make chicken noodle soup. Sometimes. Someimes I make it another way. Here's a very brief recipe:

For the broth:
2 pounds chicken carcasses or boney bits (such as wings, backs, or necks)
1 large chicken leg (or two if you want extra meat for another use)
1 large carrot, roughly chopped
1 onion roughly chopped
A couple stalks of celery, roughly chopped
Other aromatics, as desired, such as black peppercorns, bay leaves, parsley stems, thyme, rosemary, or garlic

For the Soup:
1 carrot, peeled and diced into bite-sized pieces
2 stalks celery, cut into bite-sized pieces
1/2 an onion, thinly sliced
4 ounces dry pasta of your choice
Chopped fresh herbs such as parsley or dill, to garnish
Kosher salt and freshly ground black pepper

1. For the broth: Combine all broth ingredients in a large saucepan and cover with cold water by a couple inches. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming scum and foam from the broth occasionally with a ladle, until the legs are completely tender, 1 to 1 1/2 hours. Remove leg and set aside to cool. Strain broth into a new pot and discard the solids.

2. For the Soup: When the chicken is cool enough to handle, remove it from the bone and shred or chop into bite-sized pieces. Add shredded chicken, carrots, celery, onion, and pasta to the soup. Simmer, stirring occasionally, until the pasta is as cooked as you like it, 10 to 15 minutes. Stir in the herbs, then season to taste with salt and pepper.

[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.

[chrissnyder]

"Slowly bring it up to a boil"

Finally, my electric stove's moment to shine

[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.

[saullayman]

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.

[marilyn]

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 die for.

[slekwati]

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

[kxnnyyy]

Kenji single handily keeps me sane by uploading thank you Kenji

[ghableska]

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

[sarah.beauchamp]

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.

[MattLeGroulx]

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

[Aaronmac]

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.

[Rbert]

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

[thomasbennett]

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!

[oceansidesf]

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.

[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

[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.

[Ash_H_Green]

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

[mimicranch]

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

[katiemoore-rgvi]

Kenji's way of teaching is one of my I'm an experienced home cook and I know, if I am having an issue with something, somewhere even if its a TOTALLY different recipe he will address it...I have a note book of "chef fixes" and prob more than 50% are Sola and Kenji. Thanks dude!

[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. 🤙🤙