It's really frustrating when Kenji's recipes require us to have special equipment, especially for something as simple as chicken noodle soup. I don't know if it's worth buying a piano just to make soup at home.

"Slowly bring it up to a boil" Finally, my electric stove's moment to shine

Hi Kenji, in Poland we put a half of an onion directly on a stove burner until it's almost completely burnt on a side and then put it into the pot with other ingredients. It gives a broth a kinda smokey flavor and it's a must for our chicken soup.

This is a formal petition to have musical intermissions in all videos.

Hi. Bye.

Him struggling with the onion peel at 2:36 and then deciding it’s not worth the time is the most relatable thing i’ve ever seen.

The musical interlude we didn't deserve! Thank you Kenji!

Shabu and Jamón have to be two of the best fed dogs in America

I'm a simple man, if Kenji uploads video I stop what I'm doing and watch it.

This video could not come on a better day or at a better time. I can’t believe this was posted 30 seconds ago. So thankful. Edit: adding that it was just really stormy weather after a long day/night of working so homemade chicken noodle soup with a good movie felt like the perfect thing.

Kenji single handily keeps me sane by uploading thank you Kenji

My Italian mom did this and it's fabulous....putting some shaved parmesan at the bottom of the soup bowl, then adding the hot soup on top.....to die for.

I want a video of Kenji washing dishes. Also, going shopping.

It's a fairly simple comment to make, but I'm so glad that you are learning piano along to a metronome! It makes a world of difference in learning musicians. Practice sounded great, Kenji! The video was excellent as well.

So happy to see Jamón peek his face out from underneath the table!! I hadn’t seen him in the last few videos and was worried about him! They both are usually so dependable on showing up at the end when there is a treat to be had.

seeing shabu made me sad. :( RIP you precious little roomba. RIP

I’ll be honest, all the chopping was my favorite part. ;) Oh, and your photo. That was actually my favorite part. I had to rewind twice and pause the second time. Your food photography game is so strong, yet so casual. I’m impressed.

I can barely imagine the pressures of being a chef/family person/innovator during this pandemic. I’ve looked forward to your videos and I’ve now reread your book!!!! Thank you thank you for making my pandemic year worthwhile- and I feel more connected through cooking.

Kenji, studying piano and watching Rick Beato videos! Music and cooking for me share so much, glad to see I'm not alone.

this is astonighingly good. as a slight adjustment, I very lightly fried the chicken first. just wipe a tiny amount of olive oil directly onto room temperature dry chicken, then face skin down on medium heat to the point skin turns to amber, not crispy, dark or anything like that. this melts and caramalises the fat a touch and makes a huge difference to the chickeny flavour. this technique i picked up from a coq au vin recipe...

I'd love to see you go down the consommé route in one of your episodes. Fascinated by your description of draining everything (which seems like a waste) and scrubbing the chicken. Thanks for the great videos!

hey Kenji! A great trick for skimming is to use a mini fine mesh sieve if you have one, the scum clumps in large enough piece to stay stuck and I find it a little bit easier than with a laddle

When Kenji said "egg noodles are good at this" activates my google assistant. I have no idea why haha

love how your dogs always turn up at the end to help with the taste test

I like adding a little bit of ginger to my chicken noodle soup. Adds another light layer of complexity that I enjoy.

Cutting the carrots and celery into thinner strips before chopping is so genius! Definitely will start doing that.

I still come back to this recipe years later. It's perfect ❤

I find your videos very calming. I don't know if it's the good food or your voice. But... Yeah, I like what your doing here Kenji. I'm kind of new, found you about a month ago or something like that. Nice stuff.

Dogs were so polite at the end

My heart when a sticker made it into the pot on the onion skin :/ Yay he took it out!

Bless you for sharing an appreciation for canned chicken & stars. It's still an occasional comfort food for me. I feel validated.

I like a bit of fresh ginger and half a lemon (skin and all) thrown in at the beginning when I'm making my stock.

Whenever i make chicken soup I always fry the chicken skins on medium/low heat until they are super crispy rather then throw them away. I then crumble them and sprinkle it on top as a garnish and chicken seasoning.

I LOVE putting egg noodles in my homemade chicken noodles soup, I think it adds a good texture but it's also great for adding noodles in leftover stock because they cook so quickly. But like you said, it's all preference! PS - You crushed that piano riff!!

I guess I will take a nice little break from homework to watch. I deserve it!

You’re a good guy, Mr. Lopez-Alt. Enough people like you and the world would be a a warmer, more considerate place.

It's pretty crazy to me that I've spent a lot of the past year watching Kenji's videos, and during that time I started making my own chicken noodle soup, even though I didn't have this video or recipe, from picking up a lot of what he talks about and shows in other videos, my soup is pretty much this same recipe in the video. I've stopped adding noodles though, I prefer pouring it over rice.

Funny story, when my Vietnamese girlfriend invited me over to meet her family for the first time, she told me that they were making chicken noodle soup. I said yes, but in the back of my mind I was kinda disappointed because I was thinking it would be like Campbell's chicken noodle soup. It turns out they were making chicken broth pho and it was delicious. Turned out to be a great misunderstanding. 😂

Thanks Chef 🤙🤙 I learned many years ago to debone cooked chicken with two spoons instead of forks. Tablespoons. On a whole chicken. It doesn’t tear the meat apart and works well. I’m a fan Kenji. 🤙🤙

Your book is wealth on its own. I developed a good sense of cooking.

I'm gonna start calling my meals "projects" too.

Cheers Kenji. Your uploads have been a big part of me getting through the last year - and having something to show for it with some helpful cooking skills and knowledge

I wonder if anyone has ever gone to a fancy restaurant and complained their carrots weren't diced neatly enough

I kinda want to combine this with some tempered egg and lemon to give some Agvolemono twist. It’s definitely not the traditional way to do it but I just feel like it would be so rich.

After watching a bunch of your videos, I must say, I am in love with the amount of black pepper you use in everything. 10/10 the best seasoning!

This made me wanna invent my own chicken noodle soup recipe. I like thyme and parsnips, so I'm gonna base it around those flavors and see where it takes me!

11:00 "this will go to the dogs.... or maybe my toddler" haha

Kenji, my friend, I super suggest trying turmeric and dry hard apple cider in your next chicken noodle soup. They produce such a beautiful unique flavor with the other ingredients you've included

For chicken noodle soup, in my family, we do almost everything the same, except no onion and we fry the veggies a bit in the pot before water. I found that frying/burning them in the pot before adding water adds depth to the flavour.

when i boil chicken for soup i like to remove it and then render it til crispy. then you chop it and use it as a topping for the soup! its incredible

Kenji, when you skim the stock (7:27), I highly recommend one of those Asian-style ultra fine mesh skimmers. Those remove the foam but don't waste any of the stock. It is wasteful of stock to skim away too much of the stock with the foam, especially if you're going to this much trouble to make a stock.

Jamón is back! Yay! Guess the sunny weather is helping him!😻😻😻😻

4:55 I'm made happy by the fact that Kenji pitched the carrot skins into his developing stock instead of into (what I am assuming is) his compost bucket.

I played that same song near 40 years ago when I was a young boy. Lovely recipe. Cheers from Australia 🇦🇺

Jamon was so cute popping out from under the tablecloth 🐕‍🦺

Oh man! Mouthwatering. I love Kenji's recipes! On this one I'd probably sauté the mirepoix though

Kenji's Soup Show lately, love it!

am I crazy or did you put the finishing veggies directly onto the platter that had the raw chicken on it? and then used it again later? was there a cleaning step you didn't include?

Everybody should have at least one way, how beautifully said.

There is no way. I made Chicken Noodle soup for my first time last week for a sick friend. I guess they should've waited a week to get sick. Am excited to try this next time!!

That soup looks so good. Our kids love homemade chicken noodle soup; I throw a bit of anise seed in there because that's how their Oma makes it.

Let’s goooo!!!! Eid Mubarak!!

If you dont like to eat chunks of cooked carrots like myself, grate them into recipes that call for them. You wont have any cooked carrot chunks to eat and it will still add to the flavor.

I’ve never had a chicken noodle soup that had enough cayenne pepper by default. It’s so crucial to the essence of the dish. No matter your spin on it... and I’ve had a lot of people’s editions - cayenne pepper is a must.

most popular soup in Poland is "Rosól" which translates to chicken soup and the "law" says cook meat for 2h -> take "the bad stuff out"(skim, scum?) -> add vegies and herbs -> cook for another 2h -> remove stuff like onion and parsley root, pretty much leave carrots large chopped. All coocked verly slowly so the liquid is transparent and yellow (leave the onion skin). So my question is, have you tried doing your chicken soup this way? Trying to find out if im doing something just because we do it this way here or it actually matters, how many other chicken recipies have you tried before you sattled down for this one?. Also i add more meat, turkey neck, heart and stomach (chicken or turkey) + some beef and burned onion. For sure i will try yout version to check the difference :). What size is that le creuset?

Purely comfort food, perfect for not only a cold, but when it's absolutely frigid outside, and needing extra TLC.

ahaha nice rick beato placement. shoutout to rick and kenji. two of my favorite KZfaqrs in my rotation

So nice to see the pups get their treats! 🐶 🐶

kenji is easily my favorite chef in existence

I just found your site thanks to Brian Lagerstrom recommending. I love the way you cook, very real and full of important information that helps me learn. Thank u

When I saw the sticker on there I was so scared he wasn't going to notice, lol. He almost always does, I remember the shrimp tail being one of the few times he ever didn't actually notice something like that.

He practices with a metronome what a KING

Kenji, this looks sooooo delicious...warm and comforting on a chilly day! Looking forward to giving your version a try.

I couldn’t stop thinking about hoy you used the dish you had your raw chicken in for everything and touched it and aaaargh!! But otherwise insane good recipe! And you left the left burner on but maybe intended?

Lovage is an amazing herb for soups. The flavour they bring is awesome just dont use too much. But lovage is a real soup-herb hidden gem.

Hey Kenji; I’ve been making homemade stocks and soups for years, and I’m curious - is it possible to overcook your carcasses? Frequently, I’ll start exactly the same, but then I might even pick the chicken and throw the bones back in to cook longer. Is there a point at which you’ve extracted all the flavor and collagen and are just overcooking? Your beef stew recipe made me want to ask this - the “old granny” knowledge of “boil it all day” ran strong in my family.

I watched your video for some ideas on how to improve my chicken and dumplings. I didn't see much that was new to me, mostly I just feel vindicated for my existing choices I've never added olive oil, and I tend to go thyme and rosemary rather than parsley. One thing I like to do that I'd consider an improvement, I like to make a strong herb tea and cook the pasta in that. I use less water when boiling, as little as I can manage, then I season the soup with some of the super starchy herb tea - gives a bit more flavor dynamic and a lot of body to the soup.

I would first fry the fresh vegetables in the pot with just a little oil before adding the stock for roast aroma 👍

Nothing like that Jewish deli style soup, almost sweet from a lack of salt, tons of dill, soft veggies. Nostalgia

Honestly didn't realize how easy stock could be I've never made homemade stock before I'm looking forward to trying it

Man I was so stressed that you weren't going to notice that sticker

I've had a REALLY good day today, and learning that Kenzi likes canned chicken noodle soup just topped it off. I like Campbell's chunky chicken noodle, myself.

Jamóns nose sticking out under the table is so cute!!

Well now I’m ferociously on the hunt for chicken carcasses. Thanks Kenji.

Kenji, the new kitchen looks great! Hope it’s feeling like home and nothing unfamiliar

Please post late night POV’s more regularly!! My favorite thing on youtube!

Love your videos, Kenji! Was wondering: what's the last thing you really messed up cooking? Do you even make mistakes anymore, haha? Would you consider making a video showing how to "recover" from common kitchen errors?

Love the musical intermission. :)

I know you’re just cooking at home and you want anyone to be able to follow along, but I would absolutely want to watch you prepare an entire meal as if you actually were working at high class restaurant with strict standards. I want to see meticulous prep and careful cooking so I can really see the contrast compared to laid back cooking. I think it would be really interesting to see.

You're my new favorite cooking channel

Has anyone told Rick Beato about Kenji’s phone lying on the counter ready to play What Makes This Song Great episode #100 🎉

Getting my second vaccine next week so this came at the perfect time. Thank you Kenji!!!

It is exactly the noodle soup we eat in cold days in Germany. Really delicious!

Yay Jamon is back!

I like to take the chicken skins and crisp them up in our toaster oven. Then cut them in to small strips as treats for our dog Lola!

I love the random messiness of all of this.

Excellent piano playing Kenji!

add turmeric, a couple a small knob of ginger and a squeeze of lemon and you have super soup.

Kenji practicing piano gives me life

If you ever have a chance, try using Lovage as a herb for soups and broths, it is simply amazing! It's a bit old fashioned and rare, but damn does it work :)