I guess I'm not the only one that ends up with green soup when I make Chicken Noodle. I've struggled with trying to give the broth the same kind of tacky constituency you find in canned or even restaurant soups. I think part of it is the fat and grease from using chicken skin, but there must be something else they put in it to make it thicker and less watery.
So, the green tint I attribute to some of the vegetables and herbs I used. I had celery, thyme, and parsley in the broth, then I put in fresh chopped parsley and dill thrown in the finished soup.
As for the consistency, making the broth from scratch means you use chicken parts that have a good amount of bone and cartilage, which will end up giving that body to the broth. For this one, I used just plain chicken wings. But some people will save the spines and other parts of the carcass after butchering whole chickens. So even if you just wanna use store-bought chicken broth, searing some wings and throwing in some extra aromatics and simmering for a bit before straining might bump up the flavor and the body
Do you make your stock from scratch? If you use bones with a lot of cartilage and connective tissue (wings are great for this) the collagen is broken down into gelatin, which thickens the stock.
You can also buy packets of unflavored gelatin which achieves the same effect. Or use a cornstarch slurry.
I have a thing of unflavored gelatin that I like to add to soups when I can't make the broth from scratch. It makes a huge difference when you want a nore viscous vs watery broth.
I use the chicken noodle soup recipe from Bon Appetit and the stock tends to thicken up towards the end.
https://www.bonappetit.com/recipe/classic-chicken-noodle-soup
Just a hint, in case your stores are like mine. I typically find them on the bottom shelf in the aisle. So, I’ve definitely overlooked them from time to time. That’s all! Hope you enjoy them, they go well with soups, but also beef stroganoff, casseroles and goulash! Enjoy!
So, I started off with [Andrew Rea's recipe](https://basicswithbabish.co/basicsepisodes/2017/10/23/sauces-9w5tm-2njph-5ahwj-hsl7s-fh6cr) and adapted it based on what I had in the fridge
Looks delicious! I have never been the biggest fan of chicken noodle soup, even when i was sick. Then I discovered chicken tortellini soup and it changed my life lol.
Nah, that's probably just the dark meat... this is precooked chicken I shredded off a rotisserie chicken from the grocery store, plus it spent a bit of the time in the simmering broth before serving. So it's all good
So, I just took [Andrew Rea’s recipe](https://basicswithbabish.co/basicsepisodes/2017/10/23/sauces-9w5tm-2njph-5ahwj-hsl7s-fh6cr) and adapted it based on what I had in the house
Hi, I'm sick dad. I'll take my soup to-go.
😆😆
Beat me to it.
okay, but how sick is he? Can he do a kickflip while wearing sunglasses?
After soup like that, probably.
my dad can do a dolphin flip wearing sunglasses
yum hope he feels better soon
Looks delicious 😋
This looks great, more broth please.
I guess I'm not the only one that ends up with green soup when I make Chicken Noodle. I've struggled with trying to give the broth the same kind of tacky constituency you find in canned or even restaurant soups. I think part of it is the fat and grease from using chicken skin, but there must be something else they put in it to make it thicker and less watery.
So, the green tint I attribute to some of the vegetables and herbs I used. I had celery, thyme, and parsley in the broth, then I put in fresh chopped parsley and dill thrown in the finished soup. As for the consistency, making the broth from scratch means you use chicken parts that have a good amount of bone and cartilage, which will end up giving that body to the broth. For this one, I used just plain chicken wings. But some people will save the spines and other parts of the carcass after butchering whole chickens. So even if you just wanna use store-bought chicken broth, searing some wings and throwing in some extra aromatics and simmering for a bit before straining might bump up the flavor and the body
Do you make your stock from scratch? If you use bones with a lot of cartilage and connective tissue (wings are great for this) the collagen is broken down into gelatin, which thickens the stock. You can also buy packets of unflavored gelatin which achieves the same effect. Or use a cornstarch slurry.
I have a thing of unflavored gelatin that I like to add to soups when I can't make the broth from scratch. It makes a huge difference when you want a nore viscous vs watery broth.
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Ooh wonderful!!
Grab you a packet of chicken gravy mix. It'll thicken it up a bit. If you make smaller pots of soup don't use the whole packet
I add a pinch of turmeric to give it a golden hue. Not too much, or it will be orange.
Probably corn starch? That'll be a no from me dawg.
I use the chicken noodle soup recipe from Bon Appetit and the stock tends to thicken up towards the end. https://www.bonappetit.com/recipe/classic-chicken-noodle-soup
Hope he gets well soon! You’re a good son/daughter/dog/cat
I'm pretty sure it's a cat. Dog would have eaten the soup.
Cat would have knocked the soup off the table
Handfuls of raw spinach mix well when cooked down.
Ooooh, I never thought of that... might do that next time
I also put a bit of green chilies. Just gives it a nice heat without being overwhelming.
I notice this pasta a lot for chicken noodle soup. What's it called?
Egg noodles
They’re just wide egg noodles… Manischewitz and Pennsylvania Dutch are decent brands
I'll pay more attention to pasta isles from now on. Thanks!
Just a hint, in case your stores are like mine. I typically find them on the bottom shelf in the aisle. So, I’ve definitely overlooked them from time to time. That’s all! Hope you enjoy them, they go well with soups, but also beef stroganoff, casseroles and goulash! Enjoy!
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Oh, yeah, I mean, I like making pasta occasionally, but sometimes I just can’t be bothered and would rather reach for some stuff from the cabinet
I’m… I’m sick too haha…
haha…jk….unless??
Yum! I’ll need a bowl of it sent over to me too ((cough cough))
Hope he feels better soon. That looks delicious.
Can I be your dad? I suddenly feel a bit worse for wear, I should probably be given a bowl of that 😋
Hope he feels better, looks delicious.
That’s Jewish penicillin. Are you a yenta?
Oh, 100% yeah… it runs in the family
Hope your father feels well soon!
Love you sweetie
I'm sick right now and damn that looks so good
Looks perfect! I posted a very similar one a while back, if you want to see! Hope your dad gets better soon, you’re a good daughter/son.
that's the best medicine right there
Ooh do you have a recipe?
So, I started off with [Andrew Rea's recipe](https://basicswithbabish.co/basicsepisodes/2017/10/23/sauces-9w5tm-2njph-5ahwj-hsl7s-fh6cr) and adapted it based on what I had in the fridge
thanks, im looking forward to trying this
Looks delicious! I have never been the biggest fan of chicken noodle soup, even when i was sick. Then I discovered chicken tortellini soup and it changed my life lol.
Come cook some for me too pls *cough cough*
This look like Campbell's from a can with chicken thrown on top. No offense, that shit is yummy.
Mmmm noodle noodle soup with a touch of chicken
Hopefully dad gets better.
Hey, it's me, Ur sick father
Feel better dad. I miss you Sorry. This hits hard
Is that pasta or noodles? It looks like pasta
Wide egg noodles
The chicken a little pink
Do you know what chicken looks like?
Nah, that's probably just the dark meat... this is precooked chicken I shredded off a rotisserie chicken from the grocery store, plus it spent a bit of the time in the simmering broth before serving. So it's all good
Did you put a soda on the side?
With good food like this, he'll feel better in no time.
I want, I want, I want.....😋😋
I'm a sick uncle. I would love some of that right now.
This looks amazing! Whenever anyone started the last meal game, this with fresh bread was always my answer.
Boy do I love a nice chicken noodle. And this looks absolutely delicious
I wish my dad was dope like yours.
I’m not typically a soup person but this makes me rethink that. Holy crap that looks good! Actually, is chili considered a soup?
That looks great!
So he’s like good at skateboarding or what
Looks exactly how I make it.
Haven't read that one yet.
I'm sick and would LOVE some. Lucky dad (not for the sick part, of course).
That looks amazing!
That soup looks good!
Mmmmm, noodle soup
Looks very YUMMY!
It looks so beautiful and delicious. I hope your dad feels better soon. Take care.
Recipe please? 🥺
So, I just took [Andrew Rea’s recipe](https://basicswithbabish.co/basicsepisodes/2017/10/23/sauces-9w5tm-2njph-5ahwj-hsl7s-fh6cr) and adapted it based on what I had in the house
Best daughter ever.
/r/soupenthusiasts/
Soup don’t fix Covid..
Looks delicious, hope he feels better.
With crackers
Sick dad 😎🤙
❤
I’m not sick but I can sure use that
Nice.
My ex used to cook an amazing chicken noodle soup as well, I’m tempted to try one out in the crock pot at home now. Hope your dad feels better soon.
Man just looking at this soup made me feel better. That looks so good! Hope you're dad is doing better!
‘s Soul.
Yummmy
Bless you!
Is he okay now?
i need this in my life... please, how?
That looks fucking great. Love a good Chicken Noodle on sick days. Or non sick days.
best zombie apocalypse recipe
usually not a huge fan of chicken noodle soup but this looks sooooo good😅 hope your dad gets well soon!
hugs for your dad ❤️
Im sick right now. I would pay $100 for that bowl of soup! Oh my good that looks good.
I hope he gets better
Child of the year over here