Chicken Soup | DON'T Make Chicken Broth Without These 3 Things
VloĆŸit
- Äas pĆidĂĄn 28. 10. 2020
- This is THE best chicken soup I know how to make. It checks all the boxes. Intensely flavorful from-scratch chicken broth, well-cooked veggies, and starch. And I'll be sure to cover the three ingredients that I don't make my chicken broth without so you can be sure that your chicken soup is the chickeniest soup that ever was. Recipe below.
Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
đžINSTAGRAM: / brian_lagerstrom
*My Gear*
5.5 qt LE CREUSET DUTCH OVEN: amzn.to/3mTOPsh
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
KUHN RIKON PEELER: amzn.to/2G4IaLl
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
HALF SHEET PAN + RACK: amzn.to/34v7CSC
INSTANT READ THERMOMETER: amzn.to/3jab370
INSTANT POT: amzn.to/2G7Crod
CHINOIS STRAINER: amzn.to/30iZFP8
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
4QT CAMBRO CONTAINER: amzn.to/3ovt3Mh
4OZ LADLE: amzn.to/37NusrC
RICE COOKER amzn.to/3kGymGE
DELI CONTAINERS: amzn.to/36sY3WN
FOR THE BROTH AND CHICKEN MEAT
1 3-4 LB WHOLE CHICKEN
5LB CHICKEN BACKS
1.5 LBS CHICKEN FEET
30g or 2 TBPS KOSHER SALT
5g or 1.25 TSP SUGAR
5g or 1.5 TSP BLACK PEPPER
3g or 1.5 TSP GARLIC POWDER
5g or 2 TSP POULTRY SEASONING
TO COOK CHICKEN FOR SOUP AND BROTH
1. In a medium stainless bowl combine the chicken andâŠ
2. Dry-brine in fridge for 2-12 hours. If going for 12 hours be aware of salt levels in final soup.
3. Slow roast at 300 degrees for 2.5 hours, rest bird for 30 minutes
4. Turn oven up to 400 degrees and roast feet and backs for 15-20 minutes ( not looking for hard roast or a lot of color)
5. While bones are roasting, pick meat off chicken, and set aside in fridge for later use in soup. Add 1 cup water to sheet tray chicken was roasted on and scrape up browned bits
6. Add browned goop to slow cooker or instant pot along with roasted backs and feet and 5 qts water
7. Slow cook for 6 hours ( stock pot on stove works too)
8. Strain off stock 6 hours later and skim off chicken fat, reserve for garnishing
9. Return stock to stove in large pot and reduce by 20 percent
10. While soup is reducing cut vegetables
200g or 1 LARGE LEEK
400g or 4-5 LARGE CARROTS
300g or 6 STALKS CELERY
200g or 2 BULB FENNEL
11. Strain reduced stock once more, return pot to stove and wipe out, add 2 tbps chicken fat and vegetables. Add 2 pinches salt and saute over medium high heat for 4-5 minutes.
12. Add in stock and bring to simmer, cook vegetables until just tender or about 8-10 minutes.
13. Chop chicken into bite sized pieces and add to soup once veggies are almost tender
14. Season with salt to taste, make sure to let chicken sit in broth for 3-4 minutes before any more salt is added, the chicken is really perfectly seasoned form the dry brine and it will let some salt off into broth
15. Pour over cooked noodle or rice (if doing pasta, cook till tender, strain off, and reserve till time to eat. I like to heat in microwave with a small splash of water in bowl covered with paper towel to steam back to life real quick. Adding noodle and rice at the end ensures they don't absorb all of our amazing broth we spent so much time on.
16. GARNISH WITH CHICKEN FAT and a lot of black pepper
FOR THE RICE
300g water
400g RICE
7g SALT
Or per package instructions
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chickensoup #chickenricesoup #chickennoodlesoup #bestchickensoup #chickenbroth
|| MUSIC ||
---------
đ§MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
bensound.com
---------- - Jak na to + styl
I'm a chicken rice guy, but let me know your favorite. Chicken rice or chicken noodle?
YO B-MAN! Would this possibly, maybe, kinda, sorta be close to the legendary (to me) C&RS thats served at Union Loafers???
cause it SURE looks like it :O
Chicken +brown rice for me because I like the chewy texture, but have you tried farro, or pearled barley in your soup? That might be a nice change-up. You might like mushrooms added to the variation with farro... both pearled barley and farro would need pre-cooking, no?
Chicken soup, always with noodles, but when sick...with rice (my mom did it like this)
I like both especially the noodles though as I make my own.
Chicken and rice, man. but Iâll go both way on that one lol
I just started putting dill in my chicken soup and the grassy freshness just wakes all that chicken fat up. I could smell that soup through the screen. One of my favorite things to do on a Sunday afternoon for the whole week.
Yeah I need dill in my soup after that comment
100% endorse this! Saw a traditional Jewish chicken soup recipe that added a pinch of freshly chopped dill just before serving and Iâve done it ever since - great tip.
I had a little rosemary when I made chicken soup last. Just let it cook with the veggies for a little bit. Nice flavor that mellows out when you add the rice.
"Great Chicken Soup is part of a dignified life you guys" Brian Lagerstrom ... words to live by!
growing up in a German house, a tablespoon of mustard (not the grainy kind) added into the soup boosts the flavour
interesting. I'll try that next time!
This is such a great recipe - the carcasses and the feet add so much. You just canât beat a silky, savoury chicken broth!
I love and appreciate how you give the full recipe with directions in the description box instead of giving links to a blog.
I have been making chicken soup for a long time and I can say this is easily the best instructional I've seen anywhere. Brian, you outdid yourself on this one!
This looks so good, but my favorite thing to add is actually a good amount of lemon juice. It makes it so light and fresh and really jazzes up the flavor.
Yep. Reminds me of Greek chicken rice soup
I just made this tonight. Best chicken soup of my life. Thanks a bunch for the awesome recipe.
Everything about this method screams proper to me. Absolutely brilliant dish and technique here. Thanks Bri!
This looks so amazing. Can't wait to make this. Thank you for sharing †đ
People focus so much on the solid ingredients that go into a soup, when the broth is the most important thing that should be where most of the time is spent. Like with all of your videos, I love how you explain everything in detail, and it feels like we're getting cooking instruction along with great recipes. Even things like why it's fine for the roasted chicken to be over the normal recommended temp, and what makes that cooking method preferable. Thanks for all the work you put into these videos!
Worth watching every bit of it thank you I became highly motivated you have yourself a blessed day
thank you for showing us more advanced techniques đ
Great video Brian! Weâre going to make this soon. Love your channel.
I have only ever made chicken soup as a one pot instant pot recipe. That stock looks amazing.
Thanks for this B Man, will def be used this winter. Oh, noodles all the way!
2:26 Brian, one trick I learned from a ramen master to get more gelatin out of the chicken feet is to use a sharp knife to slash open the "palm" of the chicken foot before making any sort of stock with it. the more cuts you put in the fleshy bits of the chicken foot, the more of the connective tissue comes out into the stock. It actually makes a difference. The skin can hold back a lot of that stuff from diffusing out into the soup. Just cut a few gashes, and that stuff comes out with ease.
I make soup on a weekly basis..not even close to this recipe but the family always loves it! Need to definitely try this soonđ
Excellent recipe,
the process is similar to the recipe we were taught in cooking school.
Has 2 additional ingredients, onions and florin peppers as we call them here in Greece ,
you have to try it like this.
best chicken soup ever thank you for the recipe
Chicken RICE!!! More yummy bits to enjoy with every spoonful!
Brian - Greetings from Jacksonville FL USA. You have developed some fabulous recipes. This is one of them. Some great insights here. Can't wait to make it.
Oh my goodness gracious sakes alive that looks amazing!! Iâm going to have to make that soon!! I wish I had found this earlier! â€â€
I love, love, love fresh made chicken soup, or Jewish penicillin as I come to know it.
The fennel and chicken feet are a welcomed addition that make perfect sense once you think about it.
Leaks, I don't know why I don't use them more, but you have given me some inspiration to add them to my repertoire of aromatics for yummy subtle base flavor.
It will be cold in Florida in a few months (for about 15 minutes) making for perfect soup weather.
Haven't commented on CZcams in years, but this came out so amazing I had to leave a comment. I didn't follow to a T or spend as much time as I could've, but every minute of waiting was so worth it.
dude love the way you present your vids. entertaining and informative! not a boring serious cooking show. THANK YOU!
Thanks for watching
Iâve been seeking a solid recipe with these kinds of tips and reasons for doing things. Fully explaining something truly teaches, Iâm learning so much from you. Thank you đ (also really love your humour *labels chicken feetâ đđ€Łđ
I'm for all types of chicken soup. I think rice is my fav. Thank you 4 the recipe, especially the chicken feet tip in the oven.
Matzo ball soup is never gonna be the same in my house again! The chicken feet! I had NO idea! Thanks Bri!
This soup looks awesome chef.â€
I like the breakdown into steps. The hint about adding the rice in the bowl to avoid gelatinous rice is great. I tend to use chicken thighs and legs. I also add in a jalapeño for a little zing. My preference (Jewish background) would be noodles or dumplings (matzah or Hungarian pinched).
Art and science meet in Brian's kitchen. Great video. All of them are great.
Love your approach
Your production quality keeps getting better. The lighting in this one is really good!
Thanks! Itâs definitely something Iâm working on pretty hard. Thanks for watching.
I love watching your vids! Great Chef!
Iâve Never seen a perfect chicken soup like that. Thank you.
Thanks for watching.
Video was outstanding Leroy! Proud of you !!!
Thanks man!
Thank you sir for taking home made chicken soup to the next level. Did this last night and it was amazing. The only thing I was unsure about was whether to use the bones from the roasted chicken so I did it anyway and it turned out great. Please let me know if I need not do that as I did have to move to a larger part. Your recipe has also taught me how to upgrade chicken phá» recipes as well so thanks again!
Awesome! This is pretty much my method! The chicken feet really do add that lip-smacking texture! When I'm short on time however, I've actually added a packet of gelatin, and it's a good fake. Looks perfect to me Bri!
I've been watching your videos, holy smokes you are awesome! I'm learning alot!
Dude , I watch this video repeatedly for entertainment. The recipe is PERFECTION.
I like both, but chicken noodle is my favorite. Thank you for sharing.
The authentic chicken soup recipe and done by a complete pro!!!
I plan to use this recipe, but I need to admit: I will leave out the chicken feet.
It is the "looks" more than anything else.
You are "the best of the best."
Im making your soup recipe
now I learned a lot form your video
Brian you have taught me how to make a chicken
Soup all over again . Thank you
Either or.Both are great!!!
Another recipe I love!
I was planning on making chicken noodle soup tomorrow and just got home with all the stuff. Looks like I'm gonna be following this recipe instead of my usual.
I love to make soup & chicken is a particular favorite. When we have hot wings we save the wing tips in the freezer to use in our stock. Depending on what I have I like noods, rice, farro, flat dumplings or biscuit dumplings. Oh and I always toss in some peas.
Looks delicious and nutritious
Iâm definitely going to try some of your recipes!
đ€đ»đ€đ»đ€đ»
I make chicken soup just like you . it take 7 to 8 hours . i do not use chicken foot because it freaks me out but i do add a little pinch of msg in the broth . it makes it taste even better . I watched your chili video and definitely will cook it in the winter . its so hot in the northeast for chili and soup now . thanks for great cooking videos . keep em comin !!
This guy knows his flavours cannot add anything really knows his craft , replicated his fish and chips and the fish especially was 10 /10
Wow looks so good. I think rice is the way to go. My cheeks donât get so wet from broth wen I slurp noodles. Thanks for sharing
You're an amazing brother. My brother would never go through this much trouble for me. Lol!
How many types of bird feet do you have in your freezer that you needed to label that container âchicken feetâ? đđđł
Haha good point. Animal feet ftw.
Real talk, Walmart by me carries chicken feet now. Actually my Kroger sells pig trotters frog legs and chicken feet. Three types of animal feet lol
Noodle all the way. Great channel!
THANKS - - I really enjoy these videos...
Glad your making your way through them!
Yummy. Great recipe! Chicken Noodle with egg noodles đ, pasta is for red sauce. đ
Other than the leek and the fennel, I made this exact soup, including the chicken stock. Then, I watched this video... A voila! I concur with everything you said and will add the leek and fennel to my next batch. Thanks, Brian.
p.s. equal parts bacon grease and butter also works well to schwet the aromatics, if you don't have the chicken schmaltz...
I'm from Northern Illinois and love to add Wisconsin wild rice
Iâm so glad I found your channel. Yummy
I was a chicken noodle guy till i made soup and found i was short on the noodles i like so i added rice. Now i always use both and have the best of both IMHO. I like to make large batches and freeze them in ziploc bags, one cheat my mother used was to add so gelatin to the soup. Thanks for the video, take care, God bless one and all.
Watching on a rainy day here in Trinidad while I do a workout. Just what I needed! This needs more views and likes so here are mine!
Thanks so much for the view and the comment. Hello to Trinidad.
Oh that makes so much more sense to keep the noodles separate until you eat it.
Much more control over the whole thing this way! Thanks for watching the vid.
great vid. One of my favorite things to make is all day chicken soup. Its calming to start early on a foul weather day and have the smells of soup or some other all day meal in the house all day. Adding leeks to my recipe for sure. we do a similar recipe and freeze for future immediate use. we call it sick soup. Hearty and wholesome but easy enough to put together even if you arent feeling welll.
I think you mean "fowl weather" lol
I just made chicken soup a few days ago, I couldn't decide between rice or noodles, so added both. However, I fry the dry noodles and rice first, add the seasonings to saute, then add the vegetables, and precooked chicken last. When cooking the chicken bones for broth, I put in a dollop of apple cider vinegar, it helps draw out the gelatin and minerals from the bones, but you don't taste it.
Thank you for the info about how a hard boil emulsifies the fat throughout the broth, I didn't know that.
Excellent. You make chicken soup pretty much the same way I do. My Mom made it every week when we were kids and I'd always watch while she made it, so by the time I was 10 or 11 I could make chicken soup too. The one tip you had that I haven't done yet is the chicken feet. (Today they call them chicken paws at my store) But guess what? They are not cheap anymore!!!! They used to practically give that sh** away and now are charging almost as much as for thighs and drummers. But I'm going to splurge on pack of them for my next stock pot.
Excelentes recetas y muy ricas, te felicito eres un gran genio de la cocina
Thanks!
I watched this last night & I could SMELL it while you were cooking! I'm gonna figure a way to can this.
I packaged the cooked chicken in my vacuum sealer. Perfect.
Thats the move way to go.
Thanks for all your details, complexity is not a problem if we learn thanks to you !
Ps Im noodle type of person, but I must try it with rice
This man should be on top of every home cook's youtube :o Really nice!
hey, thanks. That's very kind of you to say.
What a handsome chef!
That's the best chicken soup I think I've seen.
Chicken with orzo. Definitely!
Two things I like to add sometimes:
1. Sliced cabbage (just before you add the chicken - donât want it to cook too long or itâll get farty), sweet, delicious.
2. Sometimes Iâll do this with Moroccan style spices - itâs a nice extra warmth and sass on a cold day.
Iâm always happy to have rice with my soup (another great rice and chicken soup is Avgolemono - yum!) but also, happy to just have soup in that bowl and some delicious bread and butter on the side instead.
Thanks, gonna try making this in the morning. Like to eat my chickensoup with vermicelli đđ»đđ»
Yessss. Vermicelli is good!
My stepdad changed my mind on chicken soup. I always thought it was meh, but Brian stresses how delicious it actually can be. My stepdad will add homemade, fresh pasta to the soup. Yes, it absorbs a LOT of the chicken stock, but the flavor of the noodles are insane after that. Love it!
when i add noodles or rice,, i first season them n then drain n add in b4 serving,,, Hate any statch in any soup Period,, don't belong in wheile cooking,,, beeen doing this for all my life,,, ppl also add potatoes,, for me,, by itself, n yes ,, alllll starc or dumplings ,,, ruins any great pot off soup,, my take on soups... n its always better the net few days,,, lol
I add german spaetzle with farina, water and salt. Mixed together it makes hearty noodles that cook right in the pot.
So Chicago area my guy, really love this channel!
Thanks đ
wow, just wowâŠ. So elevated! I think Iâm team rice but I love chicken noodle as well! đđ„° cheers
Wha??? Fennel in homemade chicken soup? Never thought on it, never heard, but sounds crazy fine. 72 yrs young, still wanting more.
Looks great. I have to get over the chicken feet thing. Lol Ditalini pasta in my chicken noodle soup.
Iâm hooked on your latest quesadilla recipe, but want soup too..I got a nice organic roaster so Iâll save back some meat for quesadillas and the carcass and some meat for soup..I just did a green tortilla soup, think Iâll do a chicken noodleâŠ
Love love love! In Suriname we stew chicken feet in sweet and spicy soy sauce with galangal, parsley and fresh habanero peppers. When tender we reduce the liquid until itâs nice and thick, spoon it over the feet and serve! Yum!
Wow. Where is that?
@@BrianLagerstrom Suriname is an awesome little paradise in the north of South America. Our cuisine is an amazing mix of Dutch, Jewish, Chinese, African, Indonesian, Indian and native Indian immigrant influences. This dish is called pepperpot đđđœ.
Kind of unbelievable this only has 7k views, loving all your videos man.
Thanks Adam. This one was particularly under viewed I think. The recipe is solid, but itâs not pizza so youtube is likeđââïž
@@BrianLagerstrom question about the recipe, do you put the chicken right in the oven out of the fridge, or do you let it sit at room temp for a bit first.
ive never used leeks and fennel - sounds really fresh.
Give it a try and let me know what you think.
Looks amazing! Thanks for all the great tips. I usually use chicken wings and pressure cook them to make the broth.
ain't nothin' wrong with that! thanks for watching.
I'm going to need some chicken soup in October so I think I'll start tomorrow
Ellerine saglik sansin bol olsun đđđ
I am pretty sure, Chicken Backs do not exist in UK grocery stores - maybe from a Butcher
I will be making this man - looks amazing
Chicken Noodle for sure- but this video was the BOMB!! Love it! (Those chicken feet were def gnarley) but- worth the finished product!
Thanks so much for watching Richard! Have a good weekend.
Chicken and Rice all the way! Though I also like noodle, rice is by far superior.
Would like to see some noodle recipes perhaps on a budget if possible
Iâm thinking of using this broth recipe and making some matzah balls instead of rice and noodles
I hope your sister appreciates your sense of humor (and commitment) đ€Ł
Could I come by for dinner? Looks delicious
I too would design some kind of elaborate plan to annoy my sister, so good on you.
For the meat you pressed into a container and then covered in plastic wrap, you can press all the meat down and then pour all the rendered shmaltz from roasting it over the top to give you an airtight and flavorful seal
Kinda like Confit. love.