Stock & Chicken Noodle Soup | Basics with Babish

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  • Published on:  Thursday, January 11, 2018
  • 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.

    Watch the rebroadcast of the Twitch livestream for this episode here:

    Grocery List:
    Garlic (entire head)
    White onions
    Chicken spines or wings
    Vegetable or canola oil
    Fresh thyme
    Fresh parsley
    Whole peppercorns
    Olive oil
    Fresh ginger
    Fresh lemongrass
    Boneless, skinless chicken thighs
    Fresh dill
    Egg noodles

    Special equipment:
    Vegetable peeler
    Chef's knife
    Stainless steel pan (optional)
    Deep soup pot

    My first cookbook, Eat What You Watch, is available now in stores and online!
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  • Mike Caudle
    Mike Caudle  5 hours ago

    Hell yes

  • William P.
    William P.  10 hours ago

    Talking about chicken stock and not even mentioning chicken feet, bruh.

  • Rob
    Rob  2 days ago

    Do I need to peel the root veggies or can I just wash them?

  • Pierson Deweese
    Pierson Deweese  3 days ago

    Just made this for the second time. Seriously AMAZING! Dill for the win!

  • Dhia Syuhada
    Dhia Syuhada  3 days ago

    Sorry but can i know how to store the chicken stock other than freeze it? I mean it will take time to defrost.

  • Dennis Weggeman
    Dennis Weggeman  3 days ago +1

    For anyone asking for amounts of ingredients, here's what I used and found out what was correct for me (not including the obvious like the garlic, and you can indeed not add enough herbs):

    - Celery: 1,5 pieces (used about 3/4 for the stock and 3/4 for the filling)
    - Carrots: about 18 to 20 carrots
    - Leek: a large one
    - Chicken for the stock: about 800 grams of wings
    - Chicken thighs: about 8 pieces of thigh

    I think I used a pot about as big as in the video, I added about 3,5 to 4 liters of water (4 liters when adding some additional water after skimming the fat).

    I wouldn't add the dille next time, or maybe less, using "a ton of it" makes your soup actually taste like dille to much in my opinion.

    Other than that the soup is mind blowing and would definately make it again.

  • C B
    C B  3 days ago

    @babish!!!!! You should do a potatoes basics video

  • Andrew Moulton
    Andrew Moulton  4 days ago

    Looks great but I absolutely HATE everything about celery

  • Madison Crull
    Madison Crull  5 days ago +1

    i wholly agree that chicken soup contains magical healing properties.

  • Ria Weiss
    Ria Weiss  6 days ago

    Who’s planning on cooking it?

  • Harambe Keemstar
    Harambe Keemstar  6 days ago

    wtf is that purple thing a radish babish?

  • Samueloxi3223
    Samueloxi3223  7 days ago +1

    So it's not ramen?

  • Kobalt Severa
    Kobalt Severa  7 days ago +1

    Did anyone else scream, when he threw away the leek tops?

  • Elkaiozen
    Elkaiozen  7 days ago +1

    I know many don't have one or aren't comfortable with using them but if you do have one and are comfortable with them; I would highly recommend using a pressure cooker while making the stock so you get much more of the collagen and dramatically cut down on the cook time.

  • Y A
    Y A  7 days ago

    My mom makes this and it's sooo good

  • otter gaming
    otter gaming  7 days ago

    thannkk youuu

  • 2000 ford Taurus
    2000 ford Taurus  7 days ago

    Who brought onion cutting ninjas

  • Margie The Nun, bless your soul

    I tried this but it tasted bland and bad..

  • Jade Kayy
    Jade Kayy  7 days ago

    just made this stock in a slower cooker. it's excellent! 👏🏽 👏🏽 👏🏽 👏🏽 👏🏽 👏🏽 👏🏽 👏🏽 👏🏽 👏🏽

  • paul beenis
    paul beenis  7 days ago

    Nuetral flavored. So not flavored why didnt you just say oil