This is a crazy, crazy twist
on a quick chicken noodle soup
that starts with butter and olive oil.
This is one large russet potato.
I let the taters get going first,
and get a little bit golden,
and then I add the rest of the gang over here.
We'll get to that in a sec.
So when I get the potatoes in there, right away,
salt and pepper.
I wanna a little heavier on the salt,
potatoes just love it,
they soak it up like a sponge.
This is what I used,
carrot, celery, onion,
I also added fresh peas to mine,
the largest, prettiest bay leaf I've ever seen,
and I have a little bundle of sage and thyme,
dill, parsley and chive.
This is the combo I'm gonna put on the noodles.
Extra-large egg noodles
tossed with butter and all those herbs,
are the bed. (audience applauds)
You make a little nest, and you fill it with the chicken.
I know.
Everybody's ready to go in.
And once you get the rest of the veg in,
partially cover the pot like so.
You want a little bit of steam to be able to escape,
and you want to trap,
most of the vegetables cooking out,
you want to force them along,
and get them to do that quickly.
You can poach a chicken in water with an onion,
fresh bay leaf, any herbs you like,
low bubble, for an hour, for a small bird,
90 minutes to two hours, for a larger chicken.
Or, you can use a store-bought rotisserie chicken.
(audience applauds)
And this'll go in
once all the vegetables are done cooking.
So when these potatoes finish browning up,
I'm gonna sweat these guys by adding more salt,
that's how you get them to sweat.
They give off their juice as soon as you add salt,
because salt draws out liquid.
I also like white pepper.
And then, because it's my family,
two cloves of garlic once the vegetables sweat.
(audience applauds)
We'll put garlic in everything.
Like, everything.
Okay, guys,
so this is the pot we had working in the back with potatoes,
the yellow and orange carrots, celery, onion,
I'm adding the garlic
now that the vegetables have sweat out.
And now we're gonna take all those natural juices,
and before we lift up the fond,
or the little bit of where the potatoes
were lightly browning when we added the veg,
I would call this a stewp,
somewhere between a soup and a stew.
(audience laughs and applauds)
Now it just makes me feel kind of stewpid.
Ooh, I just drooled a little. (audience laughs)
So good.
Seriously, like crazy good.
I'm gonna slide the chicken in.
If we can find some peas, I'll throw some peas in too.
We're gonna cook off our egg noodles,
they only take four or five minutes,
and we're gonna toss them with the butter.
We've thickened up that broth.
I just pulled out the fresh bay leaf,
that big, beautiful, giant, fresh laurel leaf.
We're ready to drain our egg noodles.
These are extra-wide eggers.
We pop our noodles right back into the hot pot,
and we add a couple of pats of butter.
Whoa.
Okay, It's just butter.
(audience laughs)
I agree with you, though, butter, mmm.
(audience laughs)
You know, my sister, she's the baker in the family,
she loves butter so much (laughs),
she used to break into the freezer,
my mom always kept the butter in the freezer
so you get a long shelf light.
My sister used to break into the freezer,
take out the sticks of butter,
and peel it back like a Popsicle,
and just suck on the frozen butter.
(audience laughs)
Love you, Ria,
keep baking for us, we love you.
My sister, also,
is kind of infamous in the family,
because Maria,
okay, I hope you didn't eat
right before you came in.
(audience laughs)
Maria puts mayonnaise on French toast
because she thinks it tastes like egg salad.
Ew.
I know.
Weird, right?
I do a lot of weird stuff too, trust me.
My first picture in a high chair
was me sucking on a corn cob.
My mother couldn't get the corn away from me.
(audience laughs)
So, there you go.
I just got myself back for my sister (laughs).
So I put in the herby egg noodles
with our parsley, dill and chive.
Ooh.
And we're topping it
with that quick cooking, kind of thickened up...
See that? It's more like a loose gravy,
It's not just broth.
(audience cheers and applauds)
And then, little more herbs up on top.
There you go.