Chicken soup 101
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- Опубліковано 14 гру 2022
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This is not a recipe. Here's some general guidance for making a chicken soup:
Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.
Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.
While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them.
Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative - you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.
If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want - it'll expand 2-3x as it cooks.
While you're waiting, pick all the meat off of the chicken - using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.
Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.
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If you can find a stewing hen all the better. Stewing hens are older chickens that can no longer lay eggs. They are tough birds only suitable for stews or soups but they have a lot more flavor. They have to be simmered a long time to be tender.
In Poland where I live, this is almost every-week soup for most families. It is called "rosół".
A little tip to make it last longer when you indeed add noodles: Cook the noddles separately and store them separate until you want a bowl of soup. It makes the broth last longer before spoiling and it tastes the same.
7:59
Adam's soup videos can always be summed up with "just toss some stuff in a pot and boil it" and it always gives me a craving.
first ever chicken noodles soup I tried to make I learned that "expanding noodle" lesson the hard way. Cooked the soup all day long, and put in like an entire bag of egg noodles for the last 30 minutes. Came back to find a solid gelatinous flavorless mass with almost zero free liquid. The noodles entirely absorbed the soup and diluted the flavor to absolutely zero. Heart breaking.
I have been making big pots of chicken soup for quite a few years out of leftover roast chicken and rotisserie chicken from the supermarket. I learned it's best to cook the noodles separately, put them in your bowl, and ladle the soup over them or with leftovers rice. It's a good way to use up vegetables that are past their prime.
In Indonesia, we call it Soto Ayam. Our version typically doesn't have that many veggies, but we do add some cabbage, leeks, and bean sprouts. We eat the soup alongside vermicelli, hard-boiled egg, potato fritter, and rice. For toppings, some sprinkles of fried shallot/garlic at the top. In East Java, particularly Lamongan, we use a topping called koya powder (powdered shrimp crackers mixed with some garlic).
The "baby, you got a stew going" bit is always appreciated.
As a college student who tries making all of his food on weekends and reheats throughout the week, this recipe is perfect! I love when you make leftover friendly dishes.
This is the exact kind of cooking videos I've always been looking for: A recipe I can get all the ingredients for and not complicated to prepare (+ using up every part of the ingredients for perhaps more dishes). This is a great video 👍
I'm really loving these cheap, high-volume, plentiful leftovers recipes (like the chili video from a little bit ago). Very useful for a young person who can't spend too much time or money on food. I'd love to see a similar take on curry!
In Greece, we take an egg yolk (not the white), we whisk it with the juice from a lemon, we slowly pour some broth in the mixture (so as to avoid cooking the egg and making an omelette) and we add it a minute before removing the pot from heat (for egg safety purposes), and voila, a silky, slightly tangy, delicious soup
Celery leaves add amazing flavor to chicken soup and I'm glad you mentioned them. They are usually ignored and most celery in stores have the leaves stripped off for some reason these days, which is very frustrating.
Just made this. Amazed at how well the egg trick worked and added fresh ginger. Unbelievable flavour.
Genuinely appreciate Adam posting content based on the items you're definitely likely to have at home. Similar to the chilli video just recently. Aside from a few things you may not have stocked up like the chicken, it's relatively cheap to access and creates dozens of portions of food, so the purchase it worth it either way.
Protip: I've discovered lately that if you have a blender, immersion works great, the spent vegetables you would otherwise pull out of a stock and just chuck can blend down
Adam, I do not think I have ever commented on one of your videos before. I appreciate you and your style so much and I have learned so much information about cooking and the science behind it. Thank you! Between you Babish and Josh Weisman I have gotten so much more comfortable in the kitchen.
The reference we all knew we wanted and Adam delivered right at the very end. Thanks, Adam 🙏🏼🙏🏼