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

It's hard to have a friend behind the camera because you're like I won. I'm chatting with you today. I'm making classic

chicken

noodle

soup

. This is a whole

chicken

noodle

soup

, which means we're going to throw this whole thing away. bird in the pot and we are going to remove different parts of the bird as they finish cooking so that no part of the meat is dry and overcooked at the end, that is what

makes

this recipe special and the key to a delicious and full of flavor. Chicken noodle soup is obviously the broth, so we're going to spend a lot of time and care working on the broth to always start seasoning the chicken before it goes in.

I'm going to season this quite a bit, as you can imagine, and just give it a couple of minutes to let the salt soak in and soak into the chicken so that the meat itself is really seasoned and not just the broth, we'll set it aside while the Chicken rests for a few minutes and you can make it up to 24 hours in advance, so it will be an amazing move on your part. I just didn't do that. I'm going to cut the aromatics that go into this broth so that it's two whole onions and you'll notice that I'm leaving the skin on.

You don't need to do this if it bothers you, however, the golden hue of the skin will actually give a golden color to the broth and that will mean a delicious chicken flavor, so I recommend leaving them on any carrots that you can. peel them if they are unpleasant, but these are good. I'm just going to cut off the ends and just cut them really rough to expose a little bit more of their surface and give flavor to the soup. Two celery sticks also coarsely chopped. and then I take a tablespoon of whole black peppercorns, which will be taken out of the broth at the end, so it doesn't matter that they are whole and not broken, and then two heads of garlic that I am breaking crosswise in half to keep them relatively intact but to expose its flavor and those go with skin and everything again is straining well and then a couple of sprigs of fresh dill we're going to add dill at the end to give it a fresh and vibrant moment, but you can also add it to the broth to impart a little bit of its flavor so that the chickens that go into the pot will nestle on top of everything and I'm going to add 14 cups of water so basically you want enough water to barely cover the chicken so that it's all submerged but not so much that the broth is weak and flavorless, okay, so let's go to the stove and I'm going to bring this to a boil, which will probably take 10 or 15 minutes, we keep waiting until the chicken breast. logs 155, at which point we'll take out the chicken and let it sit until it's cool enough to handle and then we'll put the chicken back in and I'll take you out again.

That's all for now, so the internal temperature. of the chicken is 155 of the breast in the thickest part, so I'm going to turn this off momentarily and put it back on and now we're going to lift this chicken, okay, so one way to do it is to stick your tongue in. eat right into the cavity and then tilt it to let some of that broth drip back into the pot and you can always use another heavy spoon to kind of help lift it up, let it drain for a second and then onto the cutting board and We'll let this rest here until it's cool enough to handle five or ten, so we're going to shred this chicken now, which is a lot easier than it sounds if you know where all the similar joint parts are in the chicken. that

makes

it easy to separate everything so let's go over the anatomy here we are with the breast side up so here the two breasts here are the two wings and then here are the two legs which are 5 plus thigh so the breast meat is White meat, meaning it has a tendency to dry out, so we'll take it out of the carcass now and set it aside, shred it, and add it back to the soup later. because we don't want it to cook more than it already is, on the other hand, the legs and wings are dark meat, they can last a little longer, in fact, they will benefit, they will be very nice and fresh. and tender and the broth will continue to gain flavor while it's in, so we're going to pull this wing out of the breast and then we're going to take a knife and just make a cut right between the joint.

Oops! and it comes apart, making The incisions right where the chest and legs meet go down the side here and then you can use your hand to pull this out of the socket, which is a little gross, but okay, you take that joint out and in reality will simply fall away. breaking it down now, we remove the meat from the breast, there is a breast that runs right down the center of the chicken and you will use your knife to cut the meat from both sides of that bone as well, leaving the bone behind, so First, a little the left of the breast.

I'm making a downward cut and then I follow the contour of the carcass, so I angle my knife a little bit to cut the meat, so that it's a breast and then I like it. I actually flip it over because it's easier for me to cut it this way because I'm right-handed so now on the other side of the breast I make a downward cut and then I cut it away from the carcass okay so two legs two breasts, two wings and the rest of the carcass, so the carcass will go back in. There is tons of flavor in the bones.

Lots of gelatin. There is still meat that has a lot to give. Still, we'll also reattach the wings. In the pot we are going to remove the skin from these legs because when they cook it will burn and there will be a lot of fat left. Otherwise, if you want a clear broth, you have to remove it and the legs. Go back in and return to the stove and bring this to a boil. slow. Okay, this will simmer for 40 minutes until the leg meat is incredibly tender, so give it time, so what's left here are our two chicken breasts.

I'm going to discard the skin and then you can use forks to shred or I actually prefer to do it with my hands and just shred the meat into small pieces, okay, set that aside and we're going to chop the vegetables, but first we're going to clean. from our cutting board, do you know there's new dish soap here? That's it Gabi, what's up with the new chef proof dish soap? Now let's move on to the remaining vegetables, we have carrots and celery in the broth, but we'll also bring them back into the picture. later on, I eat fresh vegetables that are tender and cooked through, I'm going to peel the carrots for this one because they'll look better, they're like presentation carrots so to speak, if you know anything about them and just cut them into very retro thin tips and then the same for the celery, taking out the thick end so that the breast is shredded, vegetable, the chicken legs to finish braising, which will take another 15 minutes or so and then we will separate it and strain it. broth and then lastly, and this is the best part, we'll throw in the dead aleni and cook the pasta right in the broth, which is nice because it all happens in one pot, you don't have to boil the pasta water.

I'll talk about that later. I'm going to take these tongs and take a look, but at this point you can see that the broth has a very beautiful color, well, a golden hue thanks in part to the skin of the yellow onions and the amount of time. that this broth came into contact with all that chicken, all the bones, the carcass, it's a beautiful thing, so I'm going to fish out the legs and just take a little piece and see if it falls apart, which means it's tender. and we're ready, so come back here for a moment, take out these legs, so there are two, we let them cool for a minute and in the meantime I'm going to strain the broth, so now that all the vegetables and the bones have been given as much as possible to this broth, we'll strain it all and put it in a new pot and discard it all now because at this point it's no longer alive, but we use it for all it's worth let's throw this back on the heat and bring it to a boil and we will cook our Giulini and there now we shred the meat, the very very tender leg meat that comes off very easily with our hands. and shred it into the bowl with the chicken breast, okay, here's all our meat that's going to be back in our hands once again.

It smells exactly like basil, don't you? Smells like summer. Okay, I'm chopping dill, which I'm going to add a little bit later, there's a lot of dill in this soup and that's because I love dill very simply and I think chicken dill noodle soup is one of the grea

test

pleasures in life, however, if you do not For example, it is not necessary to put the dill, you can omit it or you can use parsley or chives, cilantro. I guess if you want to do it that way it's not essential, but I think it's good, let's visit him or daleney.

The nice thing about aleni is that it cooks very quickly, so you can cook it directly in the pot of broth instead of adding it to another pot of boiling water if you were using a larger pasta like an egg. noodles for penne or fusilli or something else, you'd probably want to cook them separately just because there would be a lot of starch and it would take a long time to cook, but by the time it was cooked the broth would reduce and to throw everything away, I designed this recipe so that you don't have to make none of that, as long as you use a small pasta, so you just made aleni, you could use orzo, you could use ABC pasta, something like small macaroni. it's going to be fine and the broth just came to a boil so I'm adding six ounces it's not a full box because this isn't the main event I'm just going to give it a little bit of body we're going to cook it halfway so for about four minutes before from adding all the vegetables and the meat that we just picked up, there's a little bit of foam in here, so I'm going to start skimming again, always being skimming what are the other small pastas in the world.

That's true. We go back in with all the meat and then we add the fresh vegetables and then we'll let this cook for another three or four minutes until the daleney is cooked and the celery and carrots are tender. Try one more c'est fini. It was easy, let's go back, let's go because we haven't paid much attention to the seasoning here yet, although we seasoned the chicken pretty aggressively, but this is your time to adjust the seasoning of the broth, did you guys season the broth just forever? Don't measure it needs it and then I'm a big fan of a lot of black pepper in my chicken noodle soup and there goes all the batter you want the dill to be nice and bright and fresh so I add it in at the last minute.

You can also just throw it on the table and have people come over while they eat, okay let's serve it, make sure you get plenty of all the goodness and everyone has some of my beautiful little celery, my sweet little celery , a little dill. to decorate some twigs no more black pepper that's all he wrote. I think what we learned today and what makes this chicken soup better than all the others is that we put a lot of time into the broth, so that's very important in the deliciousness. soup factor and we were very careful to make sure the chicken breast didn't get overcooked which is the bane of my existence - overcooked chicken breast and chicken noodle soup so now we have perfectly cooked chicken, Very tasty broth, tender chicken. freshly cooked legs with little slices of carrot and celery, lots of dill, black pepper, I'm a cute little d'Alene, I'm actually going home now, I'm leaving and I'm leaving now, so goodbye and good luck, I'm leaving to remove this.

With me we are going to eat this in bed but you can't come there, we can get rid of this now.