 Hey everyone, Shabear1000 here, got Monkey over here. She's gonna be doing some filming too. Making a video as well. But what we're gonna be doing today is we're gonna be making homemade chicken noodle soup. It's fairly simple. I won't say it's real easy. The hardest parts, I guess, making the noodles. But other than that, it's, and that's not that hard. So we're gonna show you how to do that and hopefully you enjoy it. Stick around and we'll get to it. Okay guys, this is the chicken and we're gonna use, okay? We're using the boneless, skinless chicken thigh fillets. You can use breast. Usually that's what I used, but the breast was double the price of this. So I went ahead and got these. You can use wings, whatever, just make sure you get all the bones and all the skin off of it. So what we're gonna do first is, hopefully that'll be enough chicken because we're making a double batch here. So hopefully it'll be enough chicken. So we're just gonna put this in the pan right now. Right, Monk? Monk is over there. She's filming as well, like I said. So I'm gonna put these in here because then once they boil down, while this is boiling, by the way, we're gonna go ahead and we're gonna do the noodles. But so we're gonna put that in there. Hopefully that'll be enough. Because I like a lot of chicken. Now, like I said, you can use thighs. You can use turkey, whatever kind of foul meat you want. Pigeon, owl, or whatever. But you can, you know, whatever you want, you can substitute. You can mix them if you want. A little bit of turkey, a little bit of chicken. Just whatever. Duck goose would be good. Though I've never tried duck or goose, but I think that would be awesome. But then again, it would not be chicken noodle soup. But so I'm just gonna just cover this with water and I'm gonna boil it down. And there's some things I'll explain to you as we go along. But I'm gonna let that boil and while that's boiling, we're gonna make the noodles. So let me get some water in there and I'll get this on. Okay guys, we have our chicken on. Now like I said, if you're gonna use like a whole chicken, you can also buy that rotisserie chicken already cooked. You can use it. But if you're gonna use like say some chicken legs and chicken wings mixed together, you just go ahead and you keep boiling it and it'll all pretty much fall off the bone. Just make sure you get all the bones out. But so like I said, we're gonna be making a double batch but I'll tell you as a single, you know, for some noodles, you're gonna want, you're gonna need one egg, two tablespoons of milk, a half a teaspoon of salt and one cup of all-purpose flour. Now I'm just doubling all this up. Okay, so we're gonna combine all this. Like I said, this is two cups but like I said, I'm just doubling up. So there's our flour and we're gonna put, so I will need one teaspoon of salt since I'm doubling. Like I said, you can add more or less. It's up to you. It's your creation, you know. There'll be a lot of things you can substitute in this. Now we're gonna do our eggs. Whoops. Like I said, normally great. Oh, I got my sous chef here. Andy. Sous chef. Sous chef. Huh? Sous chef. Sous chef? All right, I got my sous chef here. All right, normally it'd be one egg, of course. Like I said, that. Let's see, we've got our salt flour. We need two tablespoons of milk but like I said, since we're doubling up, I'm gonna be using four tablespoons of milk. You can do this a couple of times, you won't need to because I keep forgetting myself because I don't make them a lot but I just brought it up here on my phone. So, okay, so there's that. Now we're gonna combine all these ingredients together and I wasn't prepared, my bad. They say always use a wooden spoon when you're mixing flour and stuff so yeah, so that's what we're gonna do. We're gonna get all this mixed up and once it gets formed together, we'll make a dough ball. Excuse me. Should have had your camera on your head, Monk. Yeah, I could have tried it. Yeah, if you saw my last video, Monkey got another Christmas present on January the 9th that I ordered November 24th, I think it was, so almost six weeks. And remember, if you need to add a little bit of this or that you can add tiny bits at a time if it's, okay. So we got this kind of mixed together here. Now we're gonna, now remember, we're not making bread so this does not have to rise, okay. So we're gonna just mix this up. Now I'm gonna shut you off for a minute while I get this mixed up and once I get a good dough ball ready, I'll show you what we're gonna do next. You mean a snow ball? Okay, once I get a snow ball ready, don't mind Monkey, she's been drinking today so. No. I had a story about her here in a few minutes so hang tight guys, I'll be right back with you. Okay guys, so what we're gonna do next, Monk. We are going to make noodles, yay! Okay, first thing we're gonna do is we're gonna take some of this flour here and we're just gonna sprinkle some down here. Can't wait till we get the new granite in here. That'd be so nice. As you can see here, we made a ball, okay. Big ball. All right, now what we're gonna do is we're gonna roll this out, okay. Now, I usually put some on here too. That's just something I've seen my grandma do and you're gonna want it to be about a quarter inch thick which I have a roller there that will make that happen for me since I'm doing a double batch. I think what I'm gonna do is I need to grab a knife, grab a knife here and I'm just gonna cut this in half. Okay, I'm gonna put half of it over here. I'm gonna take this, this thing by the way guys. Can you see it? Okay, this thing by the way, I kept wondering, you know, I thought it was a stupid design because you have to put it on the side of a table in order to use that. Well, there is a base, this thing's supposed to sit on so you can keep all your stuff in it and which I don't have the base but I can buy parts for these. So I got this set to where it's gonna give me just about a quarter, maybe a little less than a quarter of an inch, okay. So what I'm gonna do now is I'm gonna put my little handle in here, can you see okay, monkey? And we're just gonna roll this out. Do you want me to hold it? If you want. Because you don't have the base and that probably keeps it steady. Now like I said, if you don't have one of these guys it's not an issue, just keep using your roller, your rolling pin and roll that out to about a quarter of an inch and then you'll cut your noodles to whatever thickness you want, okay. That's cool. And there's our dough, okay. I'm just like the old washing machine. And what I like to do, so I'm not messing around with that, I'll cut that in half, okay. Kinda like the old washing machines, that's right monkey. If they remember the old ringer washers. Okay, now this has two settings on. We're going for the wide noodles, there's the thin noodles, okay. So, I'm showing both cameras guys, so, because we're both filming today. We like to do that sometimes. And you're sure maybe you gotta use this one? Yeah. Because I didn't get to see it. Right, so now what we're gonna do is we're gonna take this and we're gonna put it in the wide one here. We're gonna put our handle in this one. Just like that. We wanna start this down in here. Oh, so fucking cool. Ha ha ha ha ha, all right. And in the back we have, we have our noodles, okay. So, now these noodles, I forgot to tell you, these noodles here, you don't have to wait on them to dry out. Nope, the way you make them here, you can just throw them right in the pot. Okay, so, when do you have to use like lay them out and dry them out? Well, if you make it this way, you don't have to. We're gonna let them dry out a little bit because I don't want them sticking together. But, but you don't have to. And the way you can tell if these noodles, these kind of noodles are done when they start floating, they're done. But we're gonna let them dry out a little bit while we chop up our, what do you call it? Our vegetables, so I'd like to show them this, but I can't. But anyway, so we're gonna do this. It's all right. My hand didn't get in the way. Yeah. You're kinda, all right. It's all right, it's all right, I got it. You churned it. That's pretty cool. There you go. So normally, You give them to me all day, Matt. These noodles here, all these noodles in this pile would normally be one batch. So that's quite a lot of noodles. It is. I'll put them in there and I'll straighten them up. Yeah. Okay. Like I said, these do not have to dry if you make them this way. But we're gonna let them dry just a little bit while we make the, chop up the vegetables. So I'm gonna go ahead and roll this back out again. And I'm gonna go ahead and just keep, I'm gonna do just like we, like you guys just saw. And then we'll move on to cutting up the vegetables, which is self-explanatory. But we'll show that too. All right, so hang tight guys and we'll be right back with you. Okay guys, now, I wasn't gonna show this, but monkey said it's part of it. So I guess I'll show, I'll just show a few seconds of it. We'll do one carrot and then what I've got here, I've got six decent sized carrots. Again, use as much or as little as you want. It's your creation, it's your dish. And if your company does not like it, you just tell them that door works both ways. They can go out it just as easy as they came in it. All right, Mom? Okay, so I'll show you how to do one of these. All right. And again, it's just, you know, cut that off, cut that end off. Just make sure you got, you don't need one of these things guys. You can use a knife and scrape it too, if you want, these things are cheap. So now again, how do you cut the carrots? Any way you want to cut your carrot is fine. You know, just as thick or as thin as you want. You know, I usually like to do smaller slices. And then what I like to do is just cut them in half. You know, you can cube them if you want, not cube in, but cube them if you want. You know, just make little squares out of them. But you know, just whatever you want to do, same way with the onion, you can dice it or whatever, like these onions here that we got, might be called them spring onions. I grew up calling them green onions. So I'm only going to, this is a big white onion that we're going to put in. Again, however much you want of it. What I'm going to do is I'm probably only going to use half of that big onion since I'm going to be using these. Okay, so you've heard of sour cream and chives. You know what the chives are, right? The green parts. So you can dice these up and use them in different, different recipes. And then these just, you can do one at a time or whatever. Just, just chop them up. Whatever makes your fancy fancier, you know? Whatever's to your taste. Or that, yes. So, you know, this is what we're going to do. Again, same way with the celery. You don't have to add it. Sometimes I do, sometimes I don't. I like it either way, just the same, depending on how much of it you want. Make sure you wash it first. You don't want to use the white part, but I'll show you this. Then I'll wash it up. So you just want the green part. You don't want the best part. I know this is the best part, but you're not going to use that. And then again, just what I usually do is just chop it up, just like that. So, you see, Monk, was I in the way? Okay, just chop it up. And again, you can chop these up and then put them in a big strainer. I'll show you the strainer I've got here. Put it in a strainer or the bowl type. I've got several here. And then you can wash them all together, which is probably what I'm going to do here, is just put all this stuff in here, the carrots and everything, run them under water and wash them up. And then I'll show you what we're going to do after we get all these cut up. We'll move on to the next step, right Monk? Yeah. I scooted them right over in with the junk. I'll say you can use bay leaves, thyme and all that. We're not going to put a whole bunch of seasoning in it, but we're going to use some salt, pepper, a little bit of lemon pepper, again, to your taste. There's no right or wrong way of doing it, you know? I mean, just like that. Okay, so we're going to go ahead and we're going to get these chopped up, get the onion diced up, and we're going to get them washed up. Then I'll show you what we're going to do with the vegetables after we get these diced up. Okay, now we took the chicken out. I just put it in another little pan over there for now because we still have to shred that up. Now this is what the chicken was boiling in. I'm going to use one of these. This is what I got right here. It's just, what is it? Swanson chicken broth. And I'm just going to go ahead since we're doing so much. Now, if you're just making a regular batch of this, you can just get four cans of the chicken broth or one of these and that'll suit you. And if you need more broth, you can always add a little bit of water with some, you know, throw a boiling cube in there if you'd like, which I did throw one in here with the chicken because I really want that flavor. But we're going to, like I said, we're doubling up, we're going to be using two of these. So what I'm going to do now, monkey has washed our vegetables and I'm going to put the vegetables, just going to put them right in here. Now I'm going to boil these at a light boil, not a heavy boil. We're going to bring these up to a boil. And like I said, I'm going to lightly boil them for about five to 10 minutes, okay? And then after we get that done, I'll show you what we're going to do next. So first we'll just bring it to a boil. Like I said, then we'll lightly boil it for five to 10 minutes. You don't want them to get soggy because they're still going to have to cook more with the noodles. So stick around, we got more coming. Okay guys, these I actually had simmering just about like this is what I was talking about. Just like a simmer, you can boil them and get them done faster if you want. But I've had them going for six to seven minutes-ish. Right there, so what we're going to do is we're going to transfer this over into this pan. So I'm going to move this out of the way. Also, I forgot to mention, I put three cloves of garlic in here, minced garlic. You don't have to add any if you don't want, but it is good for the heart. So we're going to go ahead, we're going to dump this in there. We're going to add our other soup broth. And if you find you need more broth guys, like I said, you can add more water. If you want more broth, add more water. You may have to put a boiling cube in it or whatever. So yeah, just don't let it run dry. Now what we're going to do, we're going to put the noodles in and we're going to cook this for 10 minutes or until the noodles are starting to get tender. Usually once they start floating, they're done. So we'll say 10 minutes, it might take less. I'll let you know about that once we get to that. So now we're going to put our noodles in and the chicken's still cooling. And while the noodles are cooking, we're going to go ahead and shred up the chicken or you can cut it up, cube it up, however you want to do it. Like I said, it's your recipe. All right, so I got these here. And if my sous chef will get the other ones. Now I'm probably going to go ahead and I'm going to bring this up to a boil. Now what I'm probably going to go ahead and do is I'm going to go ahead and put another boyean cube in it just because we really like the chicken flavor. Okay, so I'm going to go ahead and get that. This is what I used in the war, the chicken boyean cubes here. You can also use the little granules or you can use the regular cube, whatever, or add some more beef broth or chicken broth or chicken stock, whatever you prefer. Really, it's just kind of like making a stew. You just put a bunch of stuff together and like I said, once the noodles are made, now you can if you want, go buy you some rigatoni or whatever that stuff is if you want to. But to me, there's no comparison as using, we still got a lot that we're using homemade noodles because technically it's really not homemade without the homemade noodles. It's just semi-homemade, you can say. Sorry, they're falling. Get that noodle. Put him in there with these buddies. Oh, there's a noodle, mama. Uh-huh. Okay. Is that it? That's it. Okay, now I'm going to give these just a quick stir. Yeah, it's looking nice. All right, now we're going to let these cook. Like I said, I'll bring them to the boil. I'm going to let them cook for, you know, until they start floating, you can just do that if you want. That's normally what I do when they start floating. They're done. But you don't want to overcook them either. You don't want them getting soggy, but there we go. All right, let's get to that. We'll let that do its thing and then we'll add the meat here shortly. Okay guys, here we go. Let's let them simmer, then what, about 10 minutes. Now we're going to add our chicken, which I probably should put two packs on there, but that's okay, because we've got a great chicken flavor here. We're going to stir these in. Now, since everything's done now, I'll show you what the noodles should look like when they're done. Since this is done now, all you want to do, just simmer it for a couple of minutes just to get your chicken nice and warm. And you're all done. You're ready to go. Now I'll show you what the noodles should look like when they're done. They should look just like that. So kind of a little spring, right? Yeah. Very good. So we're going to let this simmer for, you know, two or three minutes, depending. Just enough to get your chicken warm. Then we'll have monkey time out. Yay. All right. We'll be back. Okay guys, so here we go. This is all done. I did add a little bit more water for some more broth because it did reduce down some. So let's get a heaping helping of this for monkey so she can try it. Look at those noodles. They look good. So there's that. Oh my. All right, now let me get you up here. So I'm going to see her. So I'm going to try it. That's really good. That smells fantastic. Oh my God. Oh, wow. You like it? Oh yeah. I'm done. It's time to eat. Very good. Very good. The flavor's really good. Mm. Yep. Oh, you like it. That's good. Oh yeah. You just have to make this more often. Of course. Definitely. And again, guys, you can make the noodles ahead of time, therm in a bag, you can freeze them. It'll stay good for a long time. Now this stuff, if you can help it, let that cool down, put it in the fridge overnight. Don't freeze it. Just put it in the fridge overnight, reheat it the next day. It's even three times better. Also, if you want, you can make a bunch of this up and freeze it and then all you have to do is, you know, heat it up later at a later date. Yeah. You can eat it. I did, like I said, I did put some garlic and lemon pepper and regular crushed black pepper. That's pretty much all the seasoning I put in it, but you guys can put whatever you want in it. Some people put peas in it. Now, if you're making your homemade noodles and you make the real tiny thin ones, you can make it oriental style and put some peas and corn in it too as well. And then you got like an oriental style soup. Right. Now the noodles, you know, you might have to, they make theirs maybe a little different, but either way, you know, it's your recipe now. Take it around with it. If you make it, let me know down below how well it turned out for you. Cause apparently this turned out pretty good. I'm going to try it. We're going to get mom some. And we want to thank each and every one of you for watching. Appreciate it. Yep. Yep. It's really good. Thank you. You're welcome. So that being said, she barely met the man legend. We're going for now. And my can say she's out for both of you. Yeah. Bye-bye guys. And take care.