Hi, this is Rich Buccola here in NYC. Today
on behalf of Expert Village I’m going to show you how to make homemade chicken noodle soup.
Here’s where we start to make the soup now first thing we’re going to do is get a nice
high flame and bring this stock up to a boil. We got our stock up to a boil and we’re going
to carefully just ladle in all of our vegetables we’re just going to add our carrots and celery
at this time. We’re going to cook them for about 3-5 minutes before we start adding any
of our other vegetables. This is going to be so good. We’re back and the chicken is
cooled and with the chicken you want to pull off all the skin, you don’t want the skin.
Look how easy it comes off this came off the breast and when you have this I’ll just it
on my cutting board and I’ll give it a couple of nice cuts like that. I like big pieces
of chicken in my soup so I’ll give it a cut like that. Here you’ll see this is all you
want to do you want to remove the skin and the bone from the chicken. This one is still
a little warm so I’m going to leave it over there, you can do this even with your hands
look how beautiful it looks. You don’t want to have no bones in there but you definitely
want to have that meat. I’ll just grab the back of my knife and just pull it comes right
off, look how beautiful that is. The bones you’re just going to throw it back in this
bowl and you’re just going to try to work it and get all your meat. Remember the dark
meat is very flavorful and it’s good little pieces of chicken and the soup is always nice.
I love it when I literally can just take a spoonful and take a piece of chicken. That’s
why I always use a bigger bird so you remove all of the bone and when we come back we’ll
put all of the seasoning and the rest of the stuff into our soup. Come back we’re making
hearty chicken soup and what’s good about it, it gets better when we reheat it, come
back we’re making it.