Stock & Chicken Noodle Soup | Basics with Babish

Can you start a new show called "Broke with Babish" so you can teach us how to cook something delicious on a really small budget

"there's a little fat in these thighs" ....honestly same

My mom made chicken soup in a very similar way, and prepared her stock for 24 hours. When I first moved out of the house, I ended up in a colder environment than I was used to. I ended up getting sick for awhile, and felt awful. I remembered my mom's chicken soup - she prepared it much like you do - and bought some from the store. It barely helped at all. My mom found out I was feeling ill. She made a whole batch of chicken soup and sent it to me in mason jars. I was feeling so awful one night, the last thing I wanted to do was eat, but she made me promise to. One bite - everything changed. I felt a warmth radiating through my whole body. I could literally feel myself healing. My appetite came back. I ate the whole bowl and had another. Slept soundly, woke up, and the sickness was gone. Thus I can attest that this heavenly stuff will indeed cure anything.

made this today. took about 6 hours or so. worth every second. I can confidently say that this is the best soup ive ever made and one of the best soups ive ever eaten, period. the lemongrass and dill really add a lot to this, and obviously you cant put a price on homemade stock. this really is liquid gold. 13/10.

Babish: This soup will cure a broken heart Me: buys soup ingredients

gordon ramsay: let the knife do the work binging with babish: let the flavours get to know each other i think i cracked the secret to good cooking- leave ur food alone in a room with a knife

STORE THE SOUP NOODLE-LESS! Freaking thank you Babish! I have been trying to figure out how to prevent mushy noodles forever and now I feel dumb for missing somthing so freaking obvious. OMG

Day 3 of pandemic I finally learned to make chicken soup

A N D Y W H E R E A R E T H E N O O D L E S

I've been a longtime viewer, but this is the first time I've made anything from the show... and OH BOY. This soup is a life changer. I have never tasted so many flavors in a simple stock before, and it only gets 1000x better after the whole soup is completed. If you are hesitating on making the soup, DON'T. Make it right away because it will honestly change your life.

Great video. Just my two cents: If you don't skim the stock, the scum will actually become solid, sink to the bottom and the liquid basically clears itself. If you don't stir like a madman in between or let it boil rapidly, nothing will get cloudy. It will be clear like consumée. Also you might want to leave the onion skins on, because they add to the golden color. What can't be said often enough is: DON'T SALT IT. You are absolutely right. You never know, how much you're gonna reduce it. And furthermore, there is a second reason why we don't salt, called osmosis. Water always flows from the level of low to the level of high salt concentration. So if the cooking liquid is not salty, the natural salts in the meat and veggis will suck in the water. The cells fill up and eventually burst, so all the flavor gets washed out into the cooking liquid (diffusion). That's why we don't salt the water if we're after the stock, but lightly salt it if we want to use the meat later on.

I really like the idea of using the scraps from one dish in another. As someone who has to make all their meals, I like to try to be as efficient as possible with my ingredients and my budget. I'd be very interested in a series of videos where you use ingredients from one dish to make another for a week's worth of meals. I think a lot of people like me would really benefit from being able to watch that and plan their meals and their shopping around it with confidence.

According to my mother, chicken noodle soup can cure anything...turns out that includes boredom too. Thanks for the video!

Andy, where are the noodles?

You're not wrong. I spent 5 hours wondering why I was wasting my time on this bland broth but once it got past the 4 hour point, with some seasoning and the other vegetables it became an almost religious experience. I didn't even need noodles. What would be good is some more guidance on the ratio of water to erm... other stock stuff. For me I just went for the "barely covered" rule and I couldn't get boneless thighs so it made sense to throw the thigh bones in to the pot with 500g wings... but I had to top up a little once or twice. Holy shit. This stuff made my prostate shudder.

I just finished making this soup like 15 minutes ago, and this is the first thing I've ever made where my shoulders reflexively relaxed on the first bite. It's fantastic stuff.

Hearing Andrew refer to himself as Andy was an experience

I just made this recipe today. I've been peeling, chopping, cooking and cleaning all day and it's all been worth it because this soup is heavenly. The only thing I added was jicama, which turned out delicious because it stayed crunchy in the final soup and has a nice bite and sweetness. Thanks Babish!

I'm glad he mentioned that you can use scraps, because I was very confused when he peeled and cut the vegetables and then used the whole veggies and not the peels. When trying to make the most out of your food and avoid waste, stock is the best way to do that! I keep veggie scraps in a bag in the freezer until I have enough to make stock, and after straining you can compost it :)

Sitting in truck outside parking lot about to buy ingredients to make this soup. Made it!!!! This is amazing!!!!! Even better the next day!!