we're making homemade chicken noodle soup.

You heard me, homemade noodles.

I've never done this before!

I have, I'm kidding.

If you've never made your own pasta before,

egg noodles are actually a super easy way to start.

And if you are still fighting through mounds

and mounds of leftover Thanksgiving turkey,

you can totally repurpose that

and make turkey noodle soup and nobody will be the wiser.

(bell chimes)

(upbeat funky music)

Okay first I'm gonna start with some raw chicken

because that's my favorite thing.

I have some bone in skin on chicken thighs here.

You could totally use whole raw chicken and chop it up.

Like I said you could use some leftover turkey

and some boxed chicken broth or turkey broth

if you have some of that.

Anyway I'm gonna put this in this pot back here

along with some garlic and onion

and some other stuff, come see.

So I've got about six cups of water in here.

I'm gonna slide these chicken thighs

and then the onion and garlic.

I'm gonna add some salt and a bay leaf.

And then I like to add a little bit of turmeric

partly for color but also for the tiny bit of,

I don't know, antiinflammatory properties

that a smidgen of turmeric might offer.

Well that was more than a smidgen.

And some coarse pepper.

You gotta activate that turmeric.

I don't know, I don't know if I believe all that.

Boop, bye bye.

Okay so that's gonna cook for like 45 minutes.

You could let it go for an hour and a half.

Your stock will be richer and deeper

and more chicken-y if you do it that way.

But whatever you have time for.

I'm gonna start on my noodles 'cause that's the thing

that takes the second longest amount of time.

So I'm gonna put some salt again.

And like I said, if you've never made your own pasta,

egg noodles are really easy.

The dough is nice and soft and pliable.

Really easy to work with.

I actually got this recipe out

of this old, it was called Recipes of America

and it was recipes of the US from its colonial days

up to the 1960s or something.

And this was called chicken and corn soup with noodles.

And that was it, it was these noodles,

boiled chicken, and then a shit ton of corn.

And I love corn in soup but it did strike me

as a little bit weird, I don't know.

It seems like I don't normally think

about combining two starches.

Like let's put noodles and corn together.

Who wants corn sauce on their pasta, I don't know.

Whatever, I am gonna put some corn in this soup.

I'm gonna add about a cup of flour.

Start a little light, I think that was about 3/4 of a cup.

Start a little light and then just add more.

That's kind of the thing with pasta is

it can be a little bit loosey goosey.

Maybe I didn't actually put two tablespoons

of milk in there, I don't know, I didn't measure it.

But this actually looks pretty close to correct.

I love this soup so much.

I'm so excited to show this to you.

Okay this is a little soft but that's okay.

And by soft I mean sticky like when you're

talking about bread and pasta dough.

When it's done it shouldn't really stick to your hands.

But that's okay 'cause we're gonna

knead some more flour into it.

Isn't that pretty?

I think it's so pretty, there you go.

And then you just start picking up the flour

on your little sticky dough ball

and pretty soon your little sticky dough ball

won't be sticky anymore.

It'll straighten up and it'll fly right.

I'm sorry, my voice sounds very raggedy

because I have been sick for a week.

But here I press on and I make a video

even though I'm not feeling 100% up to snuff

because I care, I care about you

and I care about your leftover turkey problems.

See if you combine leftover dried out turkey

with homemade noodles and soup,

everyone's just gonna be paying attention to the noodles.

They don't care that you're trying

to make and eat your uped turkey again.

Just kidding, you all are gonna do great.

I bet your turkeys were great, okay?

This is good, so it's a little springy.

What we wanna do now is let the dough rest

for a few minutes and let it just sit here

for 10 minutes and that's gonna let

the gluten strands just chill man.

Just chillax, it'll make it a lot easier

to roll out so just go chillax and come back in five.

Ten minutes have passed.

My soup is simmering away back there.

It smells so good and my little dough ball

is nice and tender feeling.

So you just wanna roll it out.

I guess you could use one of those pasta rolling machines

but I don't think you really need to.

We did a homemade pizza video years ago,

back when we had the orange kitchen.

And that was so fun, I don't know.

Something about the texture of this just reminded me

of that, that's why I bring that up.

Not that it has anything to do with this.

But it has to do with dough and playing with dough

and playing with dough ball, playing with balls.

And it doesn't really matter what shape it turns into

'cause we're gonna cut it up into little strips

or squares or whatever you wanna cut it into.

And it's rustic, you know?

Okay.

Secret knife drawer, I like keeping my knives

in a secret drawer because if anybody

ever breaks into the house and looks

for a knife with which to kill me while I sleep,

they won't even know where to find the knives

or the pizza cutters.

So I like to cut my egg noodles

into quarter inch strips and I like to keep 'em kinda long.

I don't know why, it is easier to eat

if you cut 'em into bite sized pieces.

But I don't know, I like to keep them long

'cause I think it looks cooler in the pot.

And a little pizza cutter is perfect.

Oh so my pizza reference does tie in!

Maybe subconsciously I was thinking about the pizza cutter.

Man, my subconscious brain is so much smarter

than my conscious brain sometimes.

Okay, so look at all those pretty noodles!

I'm gonna just toss 'em in a little bit

of the flour so they don't stick together

and just set them aside to dry a little bit.

So if you wanted to, we're gonna cook these very soon.

So whatever, they can just sit on the counter.

But if you wanted to save 'em for later,

you can spread 'em out.

I would just leave them here probably

and let them dry for two hours

until they're dry to the touch.

And then cover them in, put them

in some kind of container and stick 'em in the fridge.

But for now I need to use the space

to cut up my vegetables.

So these noodles are gonna have to get

the out of the way, so just wanna toss these

with a little bit of the flour so they don't stick

together while we're waiting to cook 'em.

Okay so we can just set them aside

while we prep some vegetables.

I like to use carrots that remind me

of dildos, just kidding.

I do kind of like these big old donkey carrots.

They remind me of root cellars and stuff.

I did scrub it, it still looks a little gnarly.

But if you wanna peel it to make a prettier presentation

it does work, it certainly looks prettier.

But I do like to keep the skin

on pretty much everything because fiber

is the only proven superfood y'all!

I read that on a headline recently and I believe it.

I didn't actually read the article of course.

And I'm gonna cut these up kinda chunky

'cause I love a big chunk carrot in my soup.

Can I get an amen, just kidding.

I don't really believe in that stuff.

Okay then I am going to use some green beans.

And like any soup you can use whatever vegetables

that you like, I like green beans.

You could also use frozen green beans

if you have those instead.

Oh you're supposed to do it this way.

This is the way my granny taught me

where you snap it and then you peel the little string off.

Although modern green beans don't

really have much of a string

or maybe that's a different variety.

Maybe string beans are a different variety

from green beans, maybe that's a thing.

But I remember we would go visit

my great granny in Tennessee when I was a kid

and we would string beans and then she

actually did have a root cellar

where she would keep stuff like roots,

potatoes, carrots, whatnot.

And then but also she would keep her canned goods

'cause she would can a lot of stuff.

Even she would can homemade vegetable soup

which I don't know, it was just always,

I just thought it was pretty cool.

So canning, it's something that we should all learn how

to do for when the end of the world comes, right?

Okay, this bean looked dirty but it's just a blemish.

It's not dirt, I rubbed it okay?

Get rid of those, and then I'm gonna cut

these a little bit smaller 'cause I don't want

big walrus chunks of green beans

sticking out of my mouth when I try

to eat my soup like a lady.

And then celery, you can buy fresh celery

or you can use celery sticks that have been

in your fridge for a long time

since you tried to be healthy and decided

to cut up a bunch of celery sticks

for your snacks but then you still ate chips instead.

That's all my vegetables.

Oh and then of course my corn because this is America.

If you wanted to add potatoes or cabbage or turnips.

I love turnips, turnips are underrated I think.

Then you could totally do that.

The world is your oyster.

The world is your oysters Rockefeller even, get fancy.

So now we're just gonna wait for the chicken

to keep cooking, to finish cooking?

And then we can finish the soup.

Sorry, I am high on cold medicine.

When your chicken's done (laughs) you take it out.

And let it cool and while it's cooling

I'm gonna add these vegetables to this bubbling pot.

It's smelling real good in here y'all.

Okay, all right now we're gonna let

that cook for about 10 minutes

until they're starting to get soft.

My chicken turned yellow from my turmeric.

So that's how you can tell it's healthy

because eat the rainbow, right?

That's why Skittles are healthy.

Raise your hand if you like to pick chicken.

I remember watching this Paula Dean episode forever ago

and she was like, "Pickin' chicken is one

"of my favorite things to do y'all!

"I just love to pick chicken!"

(laughs) I don't know, I don't,