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STOCK & CHICKEN NOODLE SOUP

cook:

1 h 30 min

Picture for STOCK & CHICKEN NOODLE SOUP

4,805,960 views  If you haven't made homemade stock before, you can't imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup - which I'm going to show you how to make in this episode of Basics.

4 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

Chicken Stock

INGREDIENTS

carrots, peeled and roughly chopped

3 carrots, peeled and roughly chopped

celery stalks, roughly chopped

3 celery stalks, roughly chopped

leek (or a Spanish/white onion), roughly chopped

1 leek (or a Spanish/white onion), roughly chopped

parsnip, peeled and rougly chopped

1 parsnip, peeled and rougly chopped

turnip, peeled and roughly chopped (optional)

1 turnip, peeled and roughly chopped (optional)

head garlic, halved horizontally (no need to peel)

1 head garlic, halved horizontally (no need to peel)

large Spanish onion, quartered

1 large Spanish onion, quartered

chicken spines, carcasses, or 1 lb chicken wings

2 ½ chicken spines, carcasses, or 1 lb chicken wings

vegetable or canola oil

1 - 2 tbsp vegetable or canola oil

a few sprigs fresh thyme

3 a few sprigs fresh thyme

a few sprigs fresh parsley

3 a few sprigs fresh parsley

whole peppercorns

1 tsp whole peppercorns

water to cover

water to cover

TOOLS

large stockpot

large stockpot

peeler

peeler

Chef’s knife

Chef’s knife

measuring cups and spoons set

measuring cups and spoons set

cutting board

cutting board

metal tongs

metal tongs

soup ladle

soup ladle

strainer (or cheesecloth)

strainer (or cheesecloth)

mixing bowls

mixing bowls

DIRECTIONS

1.

Roughly chop and peel your aromatics like celery, carrots, leek, parsnip, onions, turnip, and garlic.

celery stalks, roughly chopped

3 celery stalks, roughly chopped

carrots, peeled and roughly chopped

3 carrots, peeled and roughly chopped

leek (or a Spanish/white onion), roughly chopped

1 leek (or a Spanish/white onion), roughly chopped

parsnip, peeled and rougly chopped

1 parsnip, peeled and rougly chopped

large Spanish onion, quartered

1 large Spanish onion, quartered

turnip, peeled and roughly chopped (optional)

1 turnip, peeled and roughly chopped (optional)

head garlic, halved horizontally (no need to peel)

1 head garlic, halved horizontally (no need to peel)

peeler

peeler

Chef’s knife

Chef’s knife

cutting board

cutting board

2.

Chop leftover chicken spine or neck. If not available, chicken wings work.

chicken spines, carcasses, or 1 lb chicken wings

2 ½ chicken spines, carcasses, or 1 lb chicken wings

Chef’s knife

Chef’s knife

cutting board

cutting board

3.

In a large pot, add oil and bring to a shimmer then add in the chicken bones/wings and brown.

vegetable or canola oil

1 - 2 tbsp vegetable or canola oil

chicken spines, carcasses, or 1 lb chicken wings

2 ½ chicken spines, carcasses, or 1 lb chicken wings

large stockpot

large stockpot

metal tongs

metal tongs

4.

Once the chicken begins to brown, add in the vegetables, fresh herbs, and peppercorns. Add water to cover.

carrots, peeled and roughly chopped

3 carrots, peeled and roughly chopped

celery stalks, roughly chopped

3 celery stalks, roughly chopped

leek (or a Spanish/white onion), roughly chopped

1 leek (or a Spanish/white onion), roughly chopped

parsnip, peeled and rougly chopped

1 parsnip, peeled and rougly chopped

turnip, peeled and roughly chopped (optional)

1 turnip, peeled and roughly chopped (optional)

head garlic, halved horizontally (no need to peel)

1 head garlic, halved horizontally (no need to peel)

large Spanish onion, quartered

1 large Spanish onion, quartered

a few sprigs fresh thyme

3 a few sprigs fresh thyme

a few sprigs fresh parsley

3 a few sprigs fresh parsley

whole peppercorns

1 tsp whole peppercorns

water to cover

water to cover

metal tongs

metal tongs

large stockpot

large stockpot

5.

Bring stock to a bare simmer skimming any scum off the top. Simmer for 4-12 hours.

large stockpot

large stockpot

soup ladle

soup ladle

6.

Drain the solids out of the stock and set stock aside but keep warm or chilled until ready to use.

strainer (or cheesecloth)

strainer (or cheesecloth)

Chicken Noodle Soup

INGREDIENTS

olive oil or other flavorful oil

2 tbsp olive oil or other flavorful oil

onion, chopped

1 onion, chopped

carrots, chopped

2 carrots, chopped

celery stalks, chopped

2 celery stalks, chopped

parsnip, finely chopped

1 parsnip, finely chopped

turnip, chopped (optional)

½ turnip, chopped (optional)

fresh parsley, chopped (optional)

fresh parsley, chopped (optional)

to 8 cups Chicken Stock (see above)

6 to 8 cups Chicken Stock (see above)

grated ginger

1 tbsp grated ginger

stalk lemongrass, finely chopped (optional)

1 stalk lemongrass, finely chopped (optional)

boneless, skinless chicken thighs

1 lb boneless, skinless chicken thighs

fresh dill, chopped

fresh dill, chopped

scallions, minced

2 ½ scallions, minced

salt and pepper, to taste

salt and pepper, to taste

egg noodles or pasta of choice

2 cups egg noodles or pasta of choice

TOOLS

large stockpot

large stockpot

Chef’s knife

Chef’s knife

cutting board

cutting board

measuring cups and spoons set

measuring cups and spoons set

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

small pot

small pot

rubber spatula

rubber spatula

ladle

ladle

forks

forks

tongs

tongs

DIRECTIONS

1.

Begin by roughly chopping celery, carrots, a finely chopped parsnip and turnip and place into a bowl.

celery stalks, chopped

2 celery stalks, chopped

carrots, chopped

2 carrots, chopped

parsnip, finely chopped

1 parsnip, finely chopped

turnip, chopped (optional)

½ turnip, chopped (optional)

Chef’s knife

Chef’s knife

cutting board

cutting board

mixing bowls

mixing bowls

2.

Separately chop an onion and set to the side.

onion, chopped

1 onion, chopped

Chef’s knife

Chef’s knife

cutting board

cutting board

3.

In a large pot, heat some oil over medium-high heat until shimmering then add the onions. Saute until softened.

olive oil or other flavorful oil

2 tbsp olive oil or other flavorful oil

onion, chopped

1 onion, chopped

large stockpot

large stockpot

rubber spatula

rubber spatula

4.

Add the rest of the vegetables and warm through before adding stock.

carrots, chopped

2 carrots, chopped

celery stalks, chopped

2 celery stalks, chopped

parsnip, finely chopped

1 parsnip, finely chopped

turnip, chopped (optional)

½ turnip, chopped (optional)

to 8 cups Chicken Stock (see above)

6 to 8 cups Chicken Stock (see above)

rubber spatula

rubber spatula

large stockpot

large stockpot

5.

Over high heat bring to a simmer.

6.

While coming up to a simmer, add in chopped parsley, grated ginger and lemongrass.

fresh parsley, chopped (optional)

fresh parsley, chopped (optional)

grated ginger

1 tbsp grated ginger

stalk lemongrass, finely chopped (optional)

1 stalk lemongrass, finely chopped (optional)

large stockpot

large stockpot

7.

Once boiling, add in the chicken thighs and skim off any fat that rises to the surface as it cooks.

boneless, skinless chicken thighs

1 lb boneless, skinless chicken thighs

ladle

ladle

large stockpot

large stockpot

8.

After 15-20 minutes, remove the chicken and shred using a pair of forks before adding back to the pot.

boneless, skinless chicken thighs

1 lb boneless, skinless chicken thighs

mixing bowls

mixing bowls

forks

forks

large stockpot

large stockpot

tongs

tongs

9.

Right at the end add fresh chopped dill along with minced scallions. Cook for no more than 1 minute. Season with salt

fresh dill, chopped

fresh dill, chopped

scallions, minced

2 ½ scallions, minced

salt and pepper, to taste

salt and pepper, to taste

large stockpot

large stockpot

10.

In a medium pot, add a few ladles full of the soup along with some noodles and boil until noodles are cooked. Season with salt as necessary.

egg noodles or pasta of choice

2 cups egg noodles or pasta of choice

salt and pepper, to taste

salt and pepper, to taste

small pot

small pot

ladle

ladle

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