[2 - 2] hello all you Cock-A-Doodle dudes this
[2 - 5] is Carla and I'm here today in my
[5 - 7] kitchen with one of my favorite tall Pot
[7 - 11] recipes a delicious warming soup today I
[11 - 14] am making chicken soup for the soulless
[14 - 17] and the Soul Seekers that is correct I
[17 - 20] have a gorgeous chicken I have a lot of
[20 - 22] beautiful aromatic ingredients the
[22 - 25] chicken actually Cooks into the base of
[25 - 28] the broth so you poach the chicken in
[28 - 29] the liquid that then becomes the soup
[29 - 32] everybody simmers and gets shreddy and
[32 - 34] tender and delicious topped with crunchy
[34 - 36] things and cold things and spicy things
[36 - 39] and I think that this soup is very
[39 - 41] heartwarming in a very heartbreaking
[42 - 45] time people ask me a lot how to make soups
[45 - 48] people ask me a lot how to make soups flavorful and the secret to that is just
[48 - 50] having tons and tons of aromatic
[50 - 52] ingredients one of the first ones I'm
[52 - 54] going to throw in the pot is lemongrass
[54 - 56] what you want to do is kind of trim
[57 - 60] those dry parts and then I'm just using
[60 - 62] the back of this cleaver
[63 - 65] to bruise the stock and as soon as I do
[65 - 68] that it like becomes juicy so this is
[68 - 70] just a way to help
[70 - 74] release those essential oils and Aromas
[74 - 76] and flavors fun fact about lemongrass
[76 - 80] lemongrass is lipophilic which means its
[80 - 83] flavor infuses into fat better than into
[83 - 86] water so the whole chicken the chicken
[86 - 89] skin the chicken fat is gonna
[89 - 92] create that giving Vibe giving and
[92 - 95] receiving so now that those are bruised
[95 - 96] I'm just going to cut into shorter
[98 - 100] lengths we did just kill a mosquito in the
[100 - 101] we did just kill a mosquito in the kitchen so
[102 - 103] I guess the citronella had not been
[105 - 109] activated this pot has four quarts of just regular
[109 - 112] this pot has four quarts of just regular cold tap water this is like a giant
[112 - 115] flavor bath of ingredients this is
[115 - 118] scallions there's more scallions come in
[125 - 125] copious amount of ginger
[127 - 131] shallot garlic garlic turmeric
[131 - 134] and star anise or star anise how do you
[134 - 136] say it another thing about this soup
[136 - 137] which is really nice is that you don't
[137 - 140] have to cook anything out so the thyme
[140 - 142] in this recipe is going to come from
[142 - 145] inactive simmering during which you'll
[145 - 148] be like reading all sorts of uplifting
[148 - 153] texts or sending angry mail to people
[153 - 155] that you need to complain too so less or
[155 - 158] The Soul Seekers everyone is welcome
[158 - 161] but you just don't have to do much the
[161 - 162] ingredients are going to do their own
[169 - 169] so I've also got half a bunch of
[169 - 170] cilantro the other half is going to be
[170 - 174] used for garnish
[176 - 176] all right so now the star of the show is
[176 - 178] the chicken this is your ordinary whole
[178 - 180] chicken that you would buy for roasting
[180 - 183] you don't have to have it in Parts in
[183 - 184] fact it's better to have it whole
[184 - 186] because it'll take a little longer for
[186 - 188] it to cook and during that cook time is
[188 - 191] where more flavor comes out it's going
[191 - 192] to get poached in this liquid starting
[192 - 196] from cold so it's super gentle cooking
[196 - 198] method that's going to keep it like
[198 - 201] super juicy super tender and even though
[201 - 203] there isn't Browning happening all of
[203 - 206] the flavors in the soup base are going
[206 - 207] to infuse into the chicken so it's going
[207 - 209] to be delightful
[209 - 216] and I'm going to season kosher salt
[216 - 218] kosher salt measured amount which is not the usual
[218 - 221] and a good amount of black pepper
[221 - 224] and that's it this is ready to go on the
[224 - 226] stove and everything is going to come up
[226 - 228] to heat and start cooking together
[228 - 232] now that the pot is at a simmer I am
[232 - 235] just going to go in and skim off any
[235 - 238] foamy bits I'm not concerned about
[238 - 240] skimming fat I actually want the fat to
[240 - 243] stay in the pot so just any little gray
[243 - 246] bubbles or impurities can take those off
[246 - 250] lower the heat to a low simmer now and
[250 - 252] let it cook for about 35 minutes to
[252 - 254] finish cooking the chicken through
[254 - 257] the fun part of this soup is everything
[257 - 261] that you put on in and next to it so I'm
[261 - 263] gonna pull these things out of the
[263 - 266] fridge now that will be Toppers so I've
[266 - 270] got sesame oil fish sauce hot sauce I'm
[270 - 273] gonna grab some herbs scallions cabbage
[273 - 276] and bean sprouts and this way everybody
[276 - 279] can doctor their bowl however they want
[279 - 282] and I'll prep the raw things and then
[282 - 284] keep them cold while the soup is going
[284 - 286] you're gonna just do
[286 - 290] some squeezies
[290 - 292] would you say that you are soulless or a
[292 - 294] soul Seeker my soul could use some
[294 - 296] falling I would put it that way like my
[296 - 298] soul needs to go to on a tropical
[298 - 301] vacation and get
[301 - 303] just get warmed up again but who doesn't
[303 - 305] need a tropical vacation that chicken's
[305 - 307] kind of having a tropical vacation it's
[307 - 309] in there with all those aromatics
[310 - 314] delicious warming spices
[314 - 316] you could use any kind of cabbage you
[316 - 318] could use Savoy you could use regular
[318 - 320] green cabbage you could use a cute
[320 - 323] little pointy cabbage I really love
[323 - 325] purple for the color
[325 - 327] you know they say that cats will steal
[328 - 330] that you shouldn't sleep with a cat
[330 - 331] because they'll suck your soul right out
[331 - 335] of your nose but I let my cat my black
[335 - 338] cat sleep with my first child in his
[338 - 340] crib and guess what
[340 - 342] his Stole was not sucked through his
[342 - 345] nose but my pediatrician did get mad at
[345 - 347] me she was like to me and she was like
[347 - 350] don't do that
[350 - 352] but she was kind of a cold-hearted Soul
[352 - 354] why would you do anything to these These
[354 - 356] are incredibly beautiful beautiful Thai
[356 - 360] Basil pluck pluck drop drop in your guy
[360 - 362] there's a lot of things in my book that
[362 - 365] says that I don't do anymore and that's
[365 - 366] what I want you to do when you read my
[366 - 368] book you'd be like why would I thinly
[368 - 370] slice that and I would say yeah that was
[370 - 373] like a a different version of me
[373 - 377] and this version of me just wants Sprigs
[381 - 389] [Laughter] my soul scallions scallions [Laughter]
[389 - 391] wow Cameo Peg she's so hard to get that
[391 - 393] cami on the other video and then she
[393 - 395] arrived everybody gets a cameo this week
[395 - 397] I just think it's funny that I talked
[397 - 399] about a black cat sucking a soul and
[399 - 402] then who arrived to like
[402 - 405] a firm other black cats some bean
[405 - 408] sprouts I like the big crunchy guys
[408 - 410] now that the chicken has been going for
[410 - 412] 35 minutes I want to pull it so it
[412 - 415] doesn't overcook and any aromatics that
[415 - 417] kind of got dragged out I'm just putting
[417 - 421] those back in the pot so this mixture is
[421 - 423] chickeny and it's great I'm gonna let it
[423 - 425] reduce it's going to become even more
[425 - 428] concentrated more reduced more infused
[428 - 431] and more delicious but I don't want the
[431 - 433] chicken to keep going that entire time
[433 - 436] or it will become dry and stringy I'm
[436 - 438] gonna wait until the chicken cools down
[438 - 440] a little bit it'll be easier to handle
[440 - 443] and then I'll just be able to pull all
[443 - 445] of the meat directly off of the bones
[445 - 447] while the chicken cools down it's kind
[447 - 450] of the perfect amount of time to start
[450 - 453] soaking my rice noodles check the
[453 - 455] directions on the brand of rice noodles
[455 - 458] that you get these are soaked in tepid
[458 - 463] water for about 45 minutes
[466 - 466] being awkward and making a mess
[466 - 469] is actually hurting my soul
[469 - 470] after making a mess like that I need
[471 - 474] some soul warming now that the bird is
[474 - 476] cool enough to handle I'm going to
[476 - 480] remove the skin the bones and tear the
[480 - 483] meat into small pieces you barely need a
[483 - 486] knife for this one thing that I am like
[486 - 488] pleased and delighted about is sort of
[488 - 490] this texture of the chicken like
[490 - 493] incredibly tender pulled right off the
[493 - 496] bone I'm just gonna Pull It ultimately
[496 - 499] into shapes that like I want to find in
[499 - 500] my bowl of soup they're going to be
[500 - 503] these nice really nice bites of chicken
[503 - 505] hi Peggy do you want to use a chicken
[505 - 510] okay last little bits of chicken are
[510 - 512] shredded this is definitely something
[512 - 514] I'm Gonna Save stick it in the freezer
[514 - 517] and use it for another stock another day
[517 - 520] the soup I'm gonna taste it now for
[523 - 526] deliciousness super chickeny spicy gingery
[526 - 528] super chickeny spicy gingery all right so I've got a strainer and a
[528 - 531] really big bowl if you don't have a bowl
[531 - 535] this size you can use a a clean pot to
[535 - 538] strain oh it ends up being about three
[538 - 540] quarts of liquid so when you're choosing
[540 - 542] your bowl or your other pot to go into
[542 - 544] it that's about how much space you need
[544 - 546] so now I'm just pressing down on the
[546 - 548] solids to get the rest of the
[548 - 551] deliciousness out of them
[551 - 554] now this goes back in here obviously if
[554 - 555] you would strained into a pot you could
[555 - 557] just keep it in that pot go back on the
[558 - 561] stove in my honest and personal opinion this
[561 - 565] in my honest and personal opinion this tastes delicious but it's like a little
[565 - 568] thin my solve for that was to add a can
[568 - 570] of coconut milk kind of on like a whim
[570 - 572] it was like give it a little sweetness
[572 - 575] more fat it just rounds out all of those
[575 - 577] flavors as like fatty ingredients often
[577 - 581] do so in order to get these flavors to
[581 - 583] just get to know each other for a minute
[583 - 584] I'm going to put it back on the stove
[585 - 588] for them to have a chance to like do
[588 - 591] their thing meld chickens going in
[591 - 593] it's gonna heat through and it's going
[593 - 596] to absorb more of these flavors all
[596 - 598] right I have gorgeous soup
[598 - 600] I have my soaked noodles
[600 - 605] and I'm making a bowl for me and a bowl
[606 - 609] Other Self my higher self which is which
[609 - 611] we don't know
[611 - 614] I think part of what is so pleasing
[614 - 617] about the soup is obviously it smells
[617 - 620] amazing there's also been this like warm
[620 - 622] Vapor traveling through the house today
[622 - 626] and the color is also that like orangey
[627 - 629] Hue so it's like very warming so if your
[629 - 632] soul is cold and and dark or your heart
[632 - 635] is blackened and Frozen then maybe this
[635 - 638] little bit of warmth is also very very
[639 - 643] nice this version of myself is having basil
[643 - 646] this version of myself is having basil and this other version of myself is
[646 - 649] going to have cilantro and you tear the
[649 - 652] herbs and you smell all the smells so I
[652 - 654] think this version of myself for crunch
[654 - 658] is a cabbage energy and this other
[658 - 662] version is more sproutly and sprightly
[662 - 664] a scallion is Rudy and like getting
[664 - 666] getting down there
[666 - 668] so we need to be Earthly
[676 - 676] honestly one of the best parts about the
[676 - 679] colder months is that Citrus is in
[679 - 681] season it's the only time of year where
[681 - 683] I'm really jealous very jealous of the
[683 - 686] West Coast people so yeah youthful vim
[686 - 690] and vigor that we get this version is a
[690 - 692] little funky a little fish sauce bunk
[692 - 696] maybe a little salty this one is toasty
[696 - 699] and warm and more gorgeous color yeah
[699 - 702] set your heart on fire
[702 - 705] and I'm gonna doll up because we should
[706 - 710] have a little plots and a little flare
[711 - 714] to ourselves two chicken soups for two
[714 - 717] kinds of souls the soul that is cold but
[717 - 719] wants to be warmed and the soul that is
[719 - 721] warm and healthy and vimmed and vigored
[721 - 724] and Whimsical and thought out so yeah I
[724 - 725] would never do this in the summer you
[725 - 727] would never put something on your stove
[727 - 729] to simmer away for hours and have like
[729 - 731] hot steam going all the way through the
[731 - 733] house but right now with a little like
[733 - 735] I'm not saying I'm wearing Tweed but
[735 - 738] like a little Tweed moment a little cozy
[738 - 744] something it says it's it's really good
[747 - 747] um and yeah if you're seeking a soul
[747 - 749] like in the bottom of a bowl of soup
[749 - 751] then like you might you might find it
[751 - 754] you just might find it