Chef John, your videos have been a complete delight the past years for me. I struggle with depression, anxiety and balanced two jobs and university, and coming home to those videos made everything a lot more enjoyable! Thank you!
@@ryanrodrigues5355 I'm sorry. I've been afflicted with lazy brain. Forgive me for picking at you, please. Stuck inside the house for a year with nothing pleasant to look forward to is driving me crazy.
Chef John, I just recently watched a cooking video from Gordon Ramsay and he said to add some sauce "around the outside." It felt so unnatural when he didn't follow that up with the requisite "around the outside, around the outside" that I was a little put off.
@@gusgrizzel8397 Haha! Are you the UA-cam spelling police? If so, you seriously have your work cut out for you. You might want to pick an easier battle in life.
I love chicken and rice soup! two suggestions for those who want to play with John's fantastic recipe. First, use wild rice (amazing addition to the flavor profile). Second, buy a rotisserie chx from costco etc. pick the meat and reserve it til the soup is ready and add it in at the end to heat through. Provided you have a good broth already the chx won't have that dried out character / blander taste that can happen from a long simmer.
I made a creamy chicken and wild rice soup on Monday and I always use a rotisserie chicken from Publix to start, better seasoned and you are right, not at all dry. I detest boiled chicken. I use baked, roasted, or grilled for almost everything. For chicken salad I poach the chicken but not for a super long time.
Will Marero I think it is the sheer quantity of salt in this recipe that got the lol. Many ppl use little to no salt. Like my brother. I use both my share and his. Lol. See another lol.
Perfect timing, I have chicken and mushrooms... rice is always in the pantry. One of my favorites is chicken mirepoix(onion, carrot, celery) soup, simple goodness.
Thank you for another fun video. If I’m having a bad day, I can just watch one of your videos and laugh myself happy. Thank you for being you and all the lovely recipes. 💕
Made this tonight. I used a store bought rotisserie chicken and boxed broth but it went over extremely well with the family. It's a very hearty dish and it didn't need heavy cream, flour or cornstarch. Thumbs Up Chef John!
I made a few tweaks to this recipe (wild rice, no onions/butter/salt/pepper, and cooling the broth overnight to scrape off the fat) and came out with the best chicken soup I've ever had. As a matter of fact, my husband and I are making some right now to fight a head cold. Awesome recipe to be inspired by!
Made this last night. Turned out perfect. Loved it. One bowl was more than enough! Had it with a couple slices of sourdough bread and a Cabernet Merlot. Mmmmm
I made this soup and it was delicious! Only a couple of suggestions: 1) After making the chicken broth, let it cool a bit so you can skim off the unwanted fat. 2) Try 1/2 cup of rice. A full cup turned my soup into a casserole. Delicious, but I needed another 2 cups of broth.
You must have heard this too many times already. But I have to say this. THE BEST SOUP EVER! I used farro instead of rice and loved the texture. Thank you so much.
I highly recommend this recipe! I made this last night and my fiancé is asking me to make it on a consistent basis! Our chicken was enormous and we ended up with quite a bit of extra meat so we’re planning on using it for a chicken pot pie, so it’s an all around winner
I've realized that part of what I love about Chef John is what I love about Nigella Lawson- being real, authentic, and not obsessed with being "perfect." It makes the food seem much more accessible. P.S. yup, it's cold and wet here now!
I have Covid and have bad nausea and can barely keep anything down.. I just made this and let me tell you my body is thanking you even though I couldn’t taste it much the textures were great. I used Arborio rice which I cooked halfway drained then fried in butter to get it crispy 🤌🏼 thanks chef!!!
I am going to make this. Your korean fried chicken is my go-to when I need to make fried chicken. I've made countless recipes from you. Thank you, Chef John.
Definitely going to give this a try soon! 😋 Chef John has really helped me broaden my kitchen repertoir during the pandemic when I’ve cooked more than ever. 👍🏻
@@newkingdom6750 stock tends to be less salty (or have less seasoning) whereas broth will be seasoned enough to eat on its own. sidenote, he simplifies the technique for his broth by removing the meat before you have to skim it since most people would prefer less steps in a recipe.
Well, alot of it comes down to the fact that if you put a bowl of stock and broth in front of most people and tell them to tell the difference based purely on taste and flavour, 99.5% of people wouldn't be able to. (That remaining 0.5% tend to have such an overly developed sense of taste).
@@bandiceet lol iunno about that. I think it'd be the opposite and that most people would notice that one has more flavor than the other. I think it's just that most people wouldn't know off the top of the head to identify a stock or broth based on that difference. now if you're talking about identifying what's in it... that's a different story. PS people with over developed senses of taste are usually westerners because there's just alot of assertive flavors (and way more junk food) that make it a bit difficult sometimes to accept eastern dishes and visa versa
@@dominicw4723 Keep in mind I am not including other variations in on this, just the basic stock and broth - not stuff like a Fonds De Veau, or a Japanese style Dashi (I find Dashi's very easy to identify). Plus, i think through my limited cooking experience, for most amateur cooks, there is no real differences in the use of them. Oh I am sure professional cooks and chefs, especially when it comes with many years of experience, will know which is best to use for what circumstances.
It isnt expensive. Saffron, filet mignon, tiger shrimps, lamb cutlets, lobsters, oysters etc are expensive but luxury is sometimes necessary. Chicken can be cheap sometimes, and you can buy quarter leg chicken pieces which can be cheaper sometimes than whole chicken
love your recipes! this combination of ingredients is right up my alley. Also, thanks for doing the recipes from all over the world without making it totally intimidating. you have inspired my boyfriend to cook something other than eggs, for the first time in his life. huge thanks! :D
Chef John, we made this for tonight’s dinner and it is amazing. There is enough left over for a couple of lunches this week. Thank you for all the work you put into making these great dishes.
Chef well done. As a professional chef myself and very new to UA-cams culinary world after losing both of my restaurants during this pandemic, I must say that you, Babish and a few others are an inspiration. GREAT CONTENT. I appreciate it all very much. God Speed Chef. On Behalf of The Felix’s keep going and stay Blessed. Aloha Nui
Back in college, I somehow accidentally made this when I was cooking chicken soup in my rice cooker and later got lazy and didn't want to go to the process of washing the pot and cooking the rice, so I just tossed the washed rice there, and voila! Dinner.
I made this tonight and my family was so happy! Daughter doesn’t like mushrooms (idk) so I just added rice to the chicken stock for her. Both tasted amazing! Next time I will make the pickled onions. ☹️ the rest was amazing!
I made this today and it’s was delicious ,simple and to the point. It’s pretty keto friendly except the rice. I used wild rice instead which is essentially a grass but I don’t think it’s keto. Anyway it was very delicious and I was able to use only 1/2 cup wild rice which I soaked for 1/2 hr before cooking it.
I make something very similar to this but In a crock pot with the rice made in a rice cooker. My mom gave me the recipe a long time ago. Looking forward to trying it all in one pot! Thanks for sharing this recipe John!!
Whiled a Saturday afternoon away making this incredible soup using your recipe *exactly* and it was a gigantic hit, got rave reviews with folks getting seconds & thirds. Didn’t hurt that the weather was cold & blustery. Thanks for passing this along!
Looks good, Chef John! It is cold here in Chicaguh.. but not wet! And this looks like a perfect soup recipe for tomorrow's leftovers of today's roast chicken. I will cook the rice separately, however. Whenever I put it into soups, I get a gloppy mess! I have a jar of arborio rice that will go perfectly here. Thanks again for all you do!
If u make the rice separetely and then have the chicken fried (not made into soup) with the mushroom and butter and the onions etc with butter. And then pour on top of the cooked rice, thats how i do it its amazing.gravy from the chicken mushroom is thick its awesome. But i love ur channel btw
This was so delicious! I used boneless thighs and brown rice. It had a rich woodsy flavor, since I forgot to add the bouillon. Which was fine. It's in my rotation now!💜
That pretty much goes for hot food on a cold plate or bowl in general! I "toast" my dinner plates in my toaster oven for 60-90 secs to warm them well before plating soon after. Just put that chef's cloth over them after you remove them with a hot pad/glove, so you don't pick them up later with bare fingers! Your food stays appetizingly warm for so much longer during the meal!!
Made it a week ago. Unfortunately it is difficult to find these mushrooms in here. So I used white button mushrooms and brown rice. It turned out great, but the taste was little bit on the mushier side.
Made this tonight and my wife and kids loved it. Thanks, Chef John. The only thing we didn't really like was the sour cream (it was great without it), but that was a personal preference.
Folks, if you can find it at your grocer, buy a cage free or organic or Amish whole chicken as the flavor is much better than those mass produced sweat shop chickens, worth the extra dollar or so for a whole chicken. Nice recipe chef john.
Cher Chef John, made your Lemon Pepper Potatoes today, using organic vegetable sachet broth, fresh thyme and garlic. THEY WERE DIVINE but they’ve all gone « tasted » by my family and none left for dinner. Next time I’ll make double.
How I enjoy you, Chef John. I'm "late to the party" but I'll be the last to leave. My husband became enthused after only listening to a couple of your videos. We do "ennnnjoy".
Chef John, your videos have been a complete delight the past years for me. I struggle with depression, anxiety and balanced two jobs and university, and coming home to those videos made everything a lot more enjoyable! Thank you!
I care, I was impressed you used the correct terms, and then proceeded to explain them
“Having said that ... nobody cares” 🤣❤️
This is why I implicitly trust Chef John 😁
I don't think that word means what you think it means.
@@wandasetzer1469 says here “implicitly - with no qualification or question, absolute” ... I meant like that.
@@ryanrodrigues5355 I'm sorry. I've been afflicted with lazy brain. Forgive me for picking at you, please. Stuck inside the house for a year with nothing pleasant to look forward to is driving me crazy.
"There are only two ways to do something like this: Your way or the wrong way" - Chef John, 2021
Man, I love that!
Went through cooks school for the military in 1979. Was told on the first day, there's only 2 ways to cook. The armies way and the wrong way.
@@samuelhowie4543 Thank you for your service. Doesn't the army say that about everything?
@@rhettlover1 Pretty much.😁
I was literally just planning to make some kind of mushroom soup. Chef John's the MAN.
Chef John, I just recently watched a cooking video from Gordon Ramsay and he said to add some sauce "around the outside." It felt so unnatural when he didn't follow that up with the requisite "around the outside, around the outside" that I was a little put off.
Chef Ramsey says to only cook the chicken for one hour!
@@ChefKevinRiese Who is Chef Ramsey?
Ramsay OK?
@@gusgrizzel8397 Haha! Are you the UA-cam spelling police? If so, you seriously have your work cut out for you. You might want to pick an easier battle in life.
@@ChefKevinRiese I dont know who he is.I dont watch cable TV.
I love chicken and rice soup! two suggestions for those who want to play with John's fantastic recipe. First, use wild rice (amazing addition to the flavor profile). Second, buy a rotisserie chx from costco etc. pick the meat and reserve it til the soup is ready and add it in at the end to heat through. Provided you have a good broth already the chx won't have that dried out character / blander taste that can happen from a long simmer.
Also, it's not soup, nor is it stew.... it's "stewp". or perhaps "stoup"
I made a creamy chicken and wild rice soup on Monday and I always use a rotisserie chicken from Publix to start, better seasoned and you are right, not at all dry. I detest boiled chicken. I use baked, roasted, or grilled for almost everything. For chicken salad I poach the chicken but not for a super long time.
The soup has Chicken, onions, mushrooms, and garlic so it has to be good!
You forgot salt, lol...
@Will Marero in some contexts, usually at the end of a sentence, imagine lol as short, nervous laughter used to indicate lack of hostility.
Will Marero I think it is the sheer quantity of salt in this recipe that got the lol. Many ppl use little to no salt. Like my brother. I use both my share and his. Lol. See another lol.
@Will Marero You are quite unpleasant.
@Will Marero ok boomer
This show has made me the quarantine chef I am today
Wow, I used to watch chef when I was in my teens, I’m 24 now and stumbled back on his videos. It’s bringing back lots of awesome memories :)
Perfect timing, I have chicken and mushrooms... rice is always in the pantry. One of my favorites is chicken mirepoix(onion, carrot, celery) soup, simple goodness.
Your sense of humor is just delightful! I look forward to watching all your videos. You’re good at this. Thanks.
Thank you for another fun video. If I’m having a bad day, I can just watch one of your videos and laugh myself happy. Thank you for being you and all the lovely recipes. 💕
Made this tonight. I used a store bought rotisserie chicken and boxed broth but it went over extremely well with the family. It's a very hearty dish and it didn't need heavy cream, flour or cornstarch. Thumbs Up Chef John!
I made a few tweaks to this recipe (wild rice, no onions/butter/salt/pepper, and cooling the broth overnight to scrape off the fat) and came out with the best chicken soup I've ever had. As a matter of fact, my husband and I are making some right now to fight a head cold. Awesome recipe to be inspired by!
Made this last night. Turned out perfect. Loved it. One bowl was more than enough! Had it with a couple slices of sourdough bread and a Cabernet Merlot. Mmmmm
I made this soup and it was delicious! Only a couple of suggestions:
1) After making the chicken broth, let it cool a bit so you can skim off the unwanted fat.
2) Try 1/2 cup of rice. A full cup turned my soup into a casserole. Delicious, but I needed another 2 cups of broth.
My wife and I made this. Total triumph. Thank you, Chef!
What's good for my wallet is automatically good for my miserly soul
Mushrooms are very expensive in Far North Queensland - a rare treat.
Im so grateful i came across this recipe. It is now my most favorite meal of all time. This was god sent. Thank you so much Chef John!
You must have heard this too many times already. But I have to say this. THE BEST SOUP EVER! I used farro instead of rice and loved the texture. Thank you so much.
I highly recommend this recipe! I made this last night and my fiancé is asking me to make it on a consistent basis!
Our chicken was enormous and we ended up with quite a bit of extra meat so we’re planning on using it for a chicken pot pie, so it’s an all around winner
I've realized that part of what I love about Chef John is what I love about Nigella Lawson- being real, authentic, and not obsessed with being "perfect." It makes the food seem much more accessible.
P.S. yup, it's cold and wet here now!
I have Covid and have bad nausea and can barely keep anything down.. I just made this and let me tell you my body is thanking you even though I couldn’t taste it much the textures were great. I used Arborio rice which I cooked halfway drained then fried in butter to get it crispy 🤌🏼 thanks chef!!!
You're the best Chef John. Thank you for all your great recipes.
I am going to make this. Your korean fried chicken is my go-to when I need to make fried chicken. I've made countless recipes from you. Thank you, Chef John.
This is looks so good and easy. Thank you for all the goodness!
Yep. Cold and wet here. A perfect soup day. Thanks Chef!
Definitely going to give this a try soon! 😋 Chef John has really helped me broaden my kitchen repertoir during the pandemic when I’ve cooked more than ever. 👍🏻
Hey never say "nobody cares.." I always wondered what the difference was between stock and broth.. Thanks! 😀
@@newkingdom6750 stock tends to be less salty (or have less seasoning) whereas broth will be seasoned enough to eat on its own. sidenote, he simplifies the technique for his broth by removing the meat before you have to skim it since most people would prefer less steps in a recipe.
@@dominicw4723 thank you!
Well, alot of it comes down to the fact that if you put a bowl of stock and broth in front of most people and tell them to tell the difference based purely on taste and flavour, 99.5% of people wouldn't be able to. (That remaining 0.5% tend to have such an overly developed sense of taste).
@@bandiceet lol iunno about that. I think it'd be the opposite and that most people would notice that one has more flavor than the other. I think it's just that most people wouldn't know off the top of the head to identify a stock or broth based on that difference.
now if you're talking about identifying what's in it... that's a different story. PS people with over developed senses of taste are usually westerners because there's just alot of assertive flavors (and way more junk food) that make it a bit difficult sometimes to accept eastern dishes and visa versa
@@dominicw4723 Keep in mind I am not including other variations in on this, just the basic stock and broth - not stuff like a Fonds De Veau, or a Japanese style Dashi (I find Dashi's very easy to identify).
Plus, i think through my limited cooking experience, for most amateur cooks, there is no real differences in the use of them. Oh I am sure professional cooks and chefs, especially when it comes with many years of experience, will know which is best to use for what circumstances.
You are a master, love your kitchen ❤ real food, the best
Lovely ❤
It's been cold and wet outside for a couple of weeks now - seems like the perfect time to give this a try!
I wasn't expecting this one, it was a real *soup-rice!*
HaHa! 😆 I get it.
😂😂😂😂 eggcellent pun
There he is.
Took a second but made it funnier
Gomer Pyle's favourite dish: Soup-rice! Soup-rice! Soup-rice! 😏😉
Chicken, mushrooms, rice, soup.
Best recipe for my broke self
It isnt expensive. Saffron, filet mignon, tiger shrimps, lamb cutlets, lobsters, oysters etc are expensive but luxury is sometimes necessary. Chicken can be cheap sometimes, and you can buy quarter leg chicken pieces which can be cheaper sometimes than whole chicken
I used backs and necks, instead of a chicken, cheaper but pickin the chicken is more difficult...
Chef John is the very best. I love to cook his recipes and even my wife and kids like me for a bit. :)
love your recipes! this combination of ingredients is right up my alley. Also, thanks for doing the recipes from all over the world without making it totally intimidating. you have inspired my boyfriend to cook something other than eggs, for the first time in his life. huge thanks! :D
I love the way he tells the story of his food tales
"Only a psychopath serves hot soup in a cold bowl." Oh, my god, I laughed so hard that I cried!
This looks right up my ally. Great recipe for this coming weekend. And as always...Thank you! 😘
I made this tonight with frozen chicken thighs and canned chicken breast and it turned out amazing. I can't wait to try it with a whole chicken.
Chef John, we made this for tonight’s dinner and it is amazing. There is enough left over for a couple of lunches this week. Thank you for all the work you put into making these great dishes.
Love this. It's bitter cold here now, and this would be perfect.
omigosh, I bought a whole chicken and mushrooms this morning before I saw this! Meant to be...
why do I feel this recipe was created when someone messed up risotto
Looks more like somebody didn't feel like finishing risotto, added more stock and tossed on the chicken.
Yeah. Make chicken mushroom soup (no rice) on stand-by. And spoon over not-really-risotto. Who would know? Sour creaminess covers a load of v-rices!
I made this yesterday and accidentally made risotto, so I can see how that could be the case.
Soup like this doesn't come along very often. I would want it again and again.
Chef well done. As a professional chef myself and very new to UA-cams culinary world after losing both of my restaurants during this pandemic, I must say that you, Babish and a few others are an inspiration. GREAT CONTENT. I appreciate it all very much. God Speed Chef. On Behalf of The Felix’s keep going and stay Blessed. Aloha Nui
I made this for my family last night and everyone raved about it! Thank you for this recipe and technique video!
Back in college, I somehow accidentally made this when I was cooking chicken soup in my rice cooker and later got lazy and didn't want to go to the process of washing the pot and cooking the rice, so I just tossed the washed rice there, and voila! Dinner.
I made this tonight and my family was so happy! Daughter doesn’t like mushrooms (idk) so I just added rice to the chicken stock for her. Both tasted amazing! Next time I will make the pickled onions. ☹️ the rest was amazing!
oh my god oh my god you actually made a new one THANK YOU SO MUCH i'm the requester!!! i'll be making it this weekend :)
today I decided I wanted to cook chicken, rice and mushroom soup, et voila! Chef John obliges, thank you very much.
How happy I am having discovered your channel!!! 🏆
I made this today and it’s was delicious ,simple and to the point. It’s pretty keto friendly except the rice. I used wild rice instead which is essentially a grass but I don’t think it’s keto. Anyway it was very delicious and I was able to use only 1/2 cup wild rice which I soaked for 1/2 hr before cooking it.
I make something very similar to this but In a crock pot with the rice made in a rice cooker. My mom gave me the recipe a long time ago. Looking forward to trying it all in one pot! Thanks for sharing this recipe John!!
I made this on Sunday and I had a great time preparing it and just the best time eating it. Thanks CJ!
Cooked this today. Did enough for 2 days, needless to say it all got eaten. Thanks Food Wishes.
Delicious looking dish. This will be my dinner this evening. Thank you Chef John.
Whiled a Saturday afternoon away making this incredible soup using your recipe *exactly* and it was a gigantic hit, got rave reviews with folks getting seconds & thirds. Didn’t hurt that the weather was cold & blustery. Thanks for passing this along!
Beautiful. Keep the comforting recipes coming
Looks good, Chef John!
It is cold here in Chicaguh.. but not wet! And this looks like a perfect soup recipe for tomorrow's leftovers of today's roast chicken.
I will cook the rice separately, however. Whenever I put it into soups, I get a gloppy mess! I have a jar of arborio rice that will go perfectly here.
Thanks again for all you do!
After watching this video I made it for dinner. It was so delicious! Thanks Chef John
Yes, Please!!
Oh yum! And as always, you rule Chef John!!
If u make the rice separetely and then have the chicken fried (not made into soup) with the mushroom and butter and the onions etc with butter. And then pour on top of the cooked rice, thats how i do it its amazing.gravy from the chicken mushroom is thick its awesome. But i love ur channel btw
This soup has everything I love. I have to try this!
Chef John, thank you for another delicious recipe!
Please, Chef John, send "bad weather" to Southern California!
Chicken Mushroom Rice Soup, Chef John. Is amazing favorite.
I made it. Had to use some powdered thyme. It was great. Wasn't expecting something with so few ingredients to have so much flavor.
This really just looks like a fancy chicken mushroom Asian style porridge, so yum!
Chef-that looks Delicious. Thank you.
Luckily I have mushrooms!! How perfect 😍
The soup has all the right ingredients to make this soup delicious
Not all
Made this today, with a few tweaks. Feeling so cozy and healthy. Thank you, Chef John!
This was so delicious! I used boneless thighs and brown rice. It had a rich woodsy flavor, since I forgot to add the bouillon. Which was fine. It's in my rotation now!💜
I made this and it was so good! My husband insists it becomes one of our regularly made soups.Thanks Chef!
"Only a psychopath serves warm soup in a cold bowl" 😂😂!!
So noted!
That made me LOL!!! XD
That pretty much goes for hot food on a cold plate or bowl in general!
I "toast" my dinner plates in my toaster oven for 60-90 secs to warm them well before plating soon after. Just put that chef's cloth over them after you remove them with a hot pad/glove, so you don't pick them up later with bare fingers! Your food stays appetizingly warm for so much longer during the meal!!
Witty one
If the bowl is able to stay cold from dishing to serving with all that hot soup in it, it probably isn't stealing much energy from the soup anyway
This is a plate of love.
I just tried this recipe for lunch and it is super good!! Thank you for the recipe!❤
My husband just made this for dinner. It was absolutely delicious.
Made it a week ago. Unfortunately it is difficult to find these mushrooms in here. So I used white button mushrooms and brown rice. It turned out great, but the taste was little bit on the mushier side.
Portobellini is just little brown button mushrooms, same as white, but brown.
Made this tonight and my wife and kids loved it. Thanks, Chef John. The only thing we didn't really like was the sour cream (it was great without it), but that was a personal preference.
I do love chicken and rice, I like to add some diced celery at the end for that added crunch and flavor 😋.
This is so simple and absolutely delicious!
Great winter soup!
Looks delicious. When I try it, I'll probably add some turnip greens as well.
No Cayenne was harmed in this recipe.
About 00:03:20 ...... Cayenne is shake a shake.
Definitely trying this weekend. It looks like perfection.
Made it tonight. Fantastic! Thank you
Folks, if you can find it at your grocer, buy a cage free or organic or Amish whole chicken as the flavor is much better than those mass produced sweat shop chickens, worth the extra dollar or so for a whole chicken. Nice recipe chef john.
I tried the soup and loved it! Butter added a very nice taste👌🏻🥰
You are the one staging a coup of this delicious soup
Cher Chef John, made your Lemon Pepper Potatoes today, using organic vegetable sachet broth, fresh thyme and garlic. THEY WERE DIVINE but they’ve all gone « tasted » by my family and none left for dinner. Next time I’ll make double.
Yum! I am very cold and very hungry. Let's go!
Lovely heart warming soup♥️
I'm cooking this later this week. It will be awesome!
Oh Chef! This looks good! I've got some Chant. and Matsutake shrooms I picked that are gonna good fantastic in this.
How I enjoy you, Chef John. I'm "late to the party" but I'll be the last to leave. My husband became enthused after only listening to a couple of your videos. We do "ennnnjoy".
I'll give it a try. If is anywhere as good as your Chicken-a la- Creme, it has to be good. That is my favorite Chef John recipe.
Ooo! Off to the search page!
This is the best soup I have ever eaten in my entire life.