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Molly Makes Chicken Noodle Soup | From the Test Kitchen | Bon Appétit

Molly Makes Chicken Noodle Soup | From the Test Kitchen | Bon Appétit
it's hard one like you have a friend behind the camera because you're just like I won I'm like chatting with you today I'm making classic

chicken

noodle

soup

this is a whole

chicken

noodle

soup

meaning we're gonna throw this entire bird into the pot and we are going to remove different parts of the bird as they finish cooking so that none of the meat is dry and overcooked by the end of it so that's what

makes

this recipe special and the key to a really delicious full
molly makes chicken noodle soup from the test kitchen bon app tit
flavored

chicken

noodle

soup

is obviously the broth so we're gonna spend a lot of time and care working on the broth to begin always seasoning the

chicken

before it goes in I'm gonna season this pretty heavily as you can imagine and just give it a couple of minutes to let the salt sort of penetrate and soak into the

chicken

so that the meat itself is actually seasoned and not just the broth we'll set that aside so while the

chicken

sits for a few minutes and you could do that up to
24 hours in advance so actually be an awesome move on your part I just didn't do that I'm gonna cut up the aromatics that go into this broth so it's two whole onions and you will notice that I'm leaving the skins on you don't have to if you're skeeved out by it however the golden hue of the skins is actually gonna impart a golden color to the broth and that's gonna signify like delicious

chicken

y flavor so I recommend you leave them on to carrots you can peel them if
they're nasty but these are nice I'm just gonna chop off the ends and just a super rough chop on these to expose some more of their surface area so that it flavors the

soup

two celery sticks also roughly chopped going in and then I have one tablespoon of whole black peppercorns they will ultimately get strained out of the broth so it doesn't matter they're whole and not cracked and then two heads of garlic which I'm splitting crosswise in half to keep them relatively intact
but to expose their flavor and those go in skins and all again it's getting strained out all right and then a couple of sprigs of fresh dill we're going to add dill at the end for like a little fresh vibrant moment but you can also add it to the broth to impart some of its flavor so the

chicken

s going into the pot nestled on top of everything and I'm going to add 14 cups of water so you want basically just enough water to barely cover the

chicken

so that it's all submerged but
not so much that the broth is weak and unflavored full okay so we're going over to the stove and I'm going to bring this to a boil which will take probably 10 or 15 minutes we keep on waiting until the

chicken

breast registers 155 at which point we will take the

chicken

out and rest it until it's cool enough to handle and then we'll put the

chicken

back in and I'll take you out again it's the whole thing that's all for now so the internal temperature of the

chicken

is
155 of the breast at the thickest part so I'm gonna turn this off momentarily and bring it back over and now we are going to lift this

chicken

up okay so one way to do it is to kind of stick your tongues like right into the cavity and then and then tilt it to let some of that broth drip back into the pot and you can always use another like heavy spoon to kind of help lift just let it drain for a sec and then onto your cutting board and we will let this rest here until it's cool enough to
handle like five or ten so we are going to break this

chicken

down now which is a lot easier than it seems if you know where all of the kind of like joint parts are in the

chicken

that make it easy to kind of separate it all apart so let's just go over the anatomy here we are breast side up so here the two breasts here are the two wings and then here are the two legs which is 5 plus drumstick so breast meat is white meat which means that it has a tendency to dry out which is why we're
molly makes chicken noodle soup from the test kitchen bon app tit
going to remove it

from

the carcass now and leave it off to the side we'll shred it and we'll add it back into the

soup

later on because we don't want it to cook any further than it already has on the other hand the legs and the wings are dark meat they can handle a little bit more time actually they'll benefit

from

it they'll get really nice and breezy and tender and the stock will continue to build flavor while they're in it so we're gonna pull this wing out

from

the breast and then take a knife and just make a cut right in between the joint oops and it comes apart so making incisions right where the breast and the legs meet come down the side here and then you can use your hand to kind of pop this out of the socket which is kind of gross but it's fine you pop that joint out and it will actually just come off by tearing it now we take off the breast meat there's a breast bone that runs right down the middle of the

chicken

and you're gonna use
your knife to sort of carve away the flesh

from

both sides of that bone too leaving the bone behind so first one just a little to the left of that breast plate I'm making a cut down and then I'm following the contour of the carcass so angling my knife a bit to carve the meat off so there's one breast and then I like to actually flip it around because I find it easier to sort of carve off this way because I'm right-handed so now on the other side of the breast making a cut down
and then carving it off and away

from

the carcass okay so two legs two breasts two wings and the rest of the carcass so the carcass is going back in there's tons of flavor in the bones lots of gelatin there's meat still left on there that has a lot to give still we're gonna put the wings also back into the pot we're going to take the skin right off of these legs because as it cooks it'll render and there'll be a lot of fat in it otherwise if you want a clear broth you
need to take it off and the legs go back in and we go back over the stove and bring this back up to a simmer okay this is gonna simmer for 40 minutes until the leg meat is impossibly tender so just give it time so what's left here are our two

chicken

breasts I'm gonna discard the skin and then you can use Forks to shred or I actually just prefer to do it with my hands and just shred the meat into little bite-sized pieces okay set that aside and we're gonna chop the vegetables but
first let's clean off our cutting board what do you know there's new dish soap here that's it Gabi what's with the new dish soap chef proof so now on to the remaining veg we have carrots and celery in the broth but we also are gonna bring them back into the picture later on for like fresh vegetables that are just tender and cooked through I am gonna peel the carrots for this one cuz they'll look nicer they're kind of like presentation carrots if you will if you know
anything about those and we'll just cut these into thin poins very retro and then likewise for the celery lobbing off the kind of gross end so breast is shredded vegetal the

chicken

legs to finish braising which will be another 15 minutes or so and then we'll pull that apart and strain the stock and then lastly and this is the best part we'll dump in the dead aleni and cook the pasta right in the broth which is nice because it's all happening in one pot you don't have to
molly makes chicken noodle soup from the test kitchen bon app tit
bring pasta water to a boil we'll talk about that later I am going to grab these tongs and take a look but at this point you can see that the broth is a very beautiful color okay so golden hue thanks in part to the skins of the yellow onions and the amount of time that this broth spent in contact with all of that

chicken

all the bones the carcass it's beautiful thing so I'm going to fish around for the legs and just take a little piece and see if it shreds right off which it does
which means it's tender and we're good to go so come back over here for a moment out these legs so there's two of them we let those cool for a minute and in the meantime I'm going to strain out the broth alright so now that all of the vegetables and the bones have given everything that they possibly can to this broth we're gonna strain it all out and into a fresh pot and we're gonna discard all of this now because it's really pretty lifeless at this point but we used
it for all that it's worth let's throw this back on the heat and we'll bring it up to a boil and we'll cook our Giulini and there so now we shred the meat the very very tender leg meat which comes off very easily with your hands and shred that into the bowl with the

chicken

breast okay so here's all of our meat that's gonna go back in hands one more time does smell exactly like basil don't you guys smell that it smells like summer okay I'm chopping dill which
I'm gonna stir in a little bit later on there's kind of a lot of dill in this

soup

and that is because I love dill very simply and I think that dill and

chicken

noodle

soup

is one of life's grea

test

pleasures however if you don't like do you don't need to put the dill in you could either leave it out or you could use parsley instead or chives cilantro I guess if you want to go that way it's not essential but I think it's nice let's go drop in or daleney the nice
thing about did aleni is that it cooks very quickly and so you can actually just cook it right into the pot of broth as opposed to adding it to a whole nother pot of boiling water if you were to use a larger pasta like an egg

noodle

for a penne or a fusilli or something else you'd probably want to cook that separately just because there'd be so much starch and it would take so long to cook but by the time it was cooked your broth would be reduced and it kind of throw the whole thing off
I engineered this recipe such that you don't have to do any of that as long as you use a small pasta so you just did aleni you could use orzo you could use the ABC pasta something small macaroni would be fine and the stock has just come to a boil so I'm stirring in six ounces it's not a full box because this isn't the main event just gonna give it a little bit of body we're gonna cook this halfway so for about four minutes before stirring in all of the vegetables and the meat
that we just put picked there's a little bit of foam here so I'm gonna start skimming again always be skimming what are the other small pastas of the world that's true all right here we go back in with all of the meat and then adding the fresh veggies and then we'll just let this cook another three or four minutes until the daleney is cooked and the celery and carrots are tender taste one more c'est fini all right it was easy let's go back we go because we haven't
really paid much attention to seasoning yet here although we did pretty aggressively seasoned the

chicken

but this is your moment to adjust the seasoning of the broth did you guys season the broth just for good measure not that it needs it and then I'm a big fan of lots of black pepper in my

chicken

noodle

soup

and there goes all the dough you want the dill to be nice and bright and fresh so adding it sort of at the last minute you could also just throw it out on the table and have people at
it as they as they eat okay let's dish it up make sure to get lots of all the goodness and everyone have some of my beautiful little celery's my sweet sweet celery some pretty dill for garnish some sprigs no more black pepper that's all she wrote I think what we've learned today and what

makes

this

chicken

soup

better than all the other ones is that we spend a lot of time on the broth so that's hugely important in the deliciousness factor of the

soup

and we took a lot of care
in being sure that the

chicken

breast didn't get overcooked which is the bane of my existence is overcooked

chicken

breast and

chicken

noodle

soup

so now we have perfectly cooked

chicken

very flavorful broth tender

chicken

legs just cooked through little slivers of carrot and celery lots of dill black pepper I'm a cute little d'Alene's I'm actually going home now I'm going and actually leaving now so goodbye and good luck I'm taking off this with me we're gonna go
eat this in bed but you can't come there we can get rid of this now