@@unkleRucker21 Yeah it has to be way more then 3, that guy has eaten raw chicken so many times, Ives lost count! His new video’s are way better though.
Jack, it's a little hypocritical and condescending of you to trash so hard on what you'd consider to be "top of the line" canned soup (hint: campbell's chunky wouldn't be top of the line), when almost every one of your recipes involves using canned or pre-made ingredients. I'm not saying there's anything wrong with using any of these, but at least be consistent.
Well, to be fair he didn't say HE considered it top of the line, he said it was supposed to be Campbell's more homemade reminiscent soup, or I guess you could say the grown up version of their chicken noodle soup that a lot of us ate as kids. I totally mean no disrespect 🙂. Even if you think the recipe is flawed I'm pretty sure given the choice between Jack's soup and the other, I know I'd rather have the one he made. Lol!
Jack: *critiques big named branded soups, chain restaurant sandwiches and pizzas, commenting that they are all "nasty" and "disgusting"* Also Jack: *makes salmonella prone chicken, primordial dishes called "salads", and countless revolting looking chili concoctions and claim they're "home run recipes"*
And what's a "home run"? Beating something out of a stadium. Which is most likely to happen to you if you take this stuff to a gathering. He's not wrong.
+Cameron Brwdway I guess thats because you dont eat it all at the time you finish the soup. You make the noodles, filter the broth back with the part with the vegetables, and leave the noodles dry ( or almost dry) so they dont go soggy. When you serve, you mix them again. If you do that with the veggies, you cant scoop out the noodles so easily.
@xdaysx the noodles take on to much moisture and don't stay firm. They turn to mush. If you want firm noodles, then keep them separate. If you want campbells chunky then store together. it's just preference.
I honestly like canned chicken noodle soup! It's good and very affordable! It's going to be soggy because it was in a can of *soup*! Wouldn't it be better to boil the chicken in a separate pot first and then add it to the broth so that you don't have that nasty foaming stuff in your soup? Would boneless, skinless, chicken breasts work?
Jack, that looks delicious! I've always been scared to try and make this soup myself, so I eat the canned soup (the kind you won't even buy). LOL I am a HUGE fan of chicken noodle soup, so I'll have to try this one, for sure!
I can't wait for the samurai shark review! I love the show! I didn't expect you to listen to my email review idea with the samurai shark! Great show man! God Bless!
Hey Jack, I have a little warning about the Samurai Shark: When you use it on the table, you need to take some precaution to prevent the knife from hitting the table and nicking it. Take something like a board and make sure that it's heavily weighted on the table, and use the Samurai Shark on that, so you don't ruin your nice things.
That was scary with the broth reaching the rim! I was reading some of these other comments about adding a blooper reel, I thought we'd have a spillage blooper for sure...... AW MAN CUT CUT *cut to Cooking With Jack slide* Awwww heck no I wouldn't want that to happen, but just imagining if it ever did ;)
Just a question, why do you not just cook the egg noodles together with the chicken soup. Is there any difference if you cook it seperate, drain it then put it in?
@pwertone I agree. I understand the concept of keeping the noodles and broth separate to keep the texture of the noodles. However, you could put the broth on the stove, bring it to a boil, cook your noodles in it, pull them out, strain them and set them to the side. Then just slide the chicken in the broth, and you should be good. :) And yes, the noodles themselves would have more flavor.
@Rocketpower135 you can use onion powder or even use onion salt and don't use regular salt in the mix. or just leave it out and go with garlic or something else. you can do whatever you like. it's your soup. :D
I don't think I'd have ever watched a single one of your videos if you hadn't made this chicken noodle soup tutorial!! I have been so very upset for a very long time because it's my favorite food and no one makes it! Used to be everywhere, in all the restaurants. But now it's like they've gotten super lazy, substituting it with chili, vegetable, or some sort of icky cream soup.
That just looks SO good, I'm making it next week. Here in Winnipeg chicken breasts are EXPENSIVE. Like $6.99/lb where chicken legs are $1.49/lb. I'll be making mine with legs.
@SARAHIHAMZE1 thanks for the support. No biggie. The food network isn't where it's all at. I have other plans with my career. It's also in God's hands. he obviously didn't want me to get the spot. The cool thing is that we still have the show on RU-vid. That's the best part.
Hey Jack you ought to Try the Topsy turvy Tomato planters Ive been told those are wonderful and they only cost 10$ for the small ones and 20$ for the large Ive been told they grow the Biggest Juiciest tomatoes because they grow upside down the water goes straight to them and I heard they don't require pesticides either. Worth having a look at.
@Eaglezero6205 I have the $5 version. it's the same thing but a different brand. It hangs and grows tomatoes. I will be trying this and seeing if it works.
so do you always boil the noodles separately when making soup? my family has always just cooked the noodles in the same pot that the broth is in. i guess we all have our ways of doing it. great video jack, looks great!
My mom makes some horrible chicken soup every Thanksgiving. Basically half water, half chicken both, a whole chicken (not little pieces like you using) and nothing is cooked right. No one has the heart to tell her, but this year I think I'll try making yours and if it turns out great (looks so much better than our yearly water chicken) I'll be offering to make it for Thanksgiving this year.
@OverheatedSamurai it's really easy to convert anything on my show by using google. Just type in line this: "6 oz to ml" then google does the calculation for you. I love it.
We don't get the stock cartons up here in Dunfermline :-( damn stock cubes By the way, if you take the noodles out and replace them with Spelt (Pearl Barley) its amazingly good in the winter Oh yeah episode 100, you could always do an episode on what you think the ultimate all american meal, you know regardless of the time of year what foods speak for the US. Or Scout food as it was their 100th anniversary recently.
@death8796 Hey, man. :) You must not post on Jack's vids much. If you did, you'd know that we don't thumbs down folks just for giving advice. As a matter of fact, we love it, and we all do it! If Jack screws up with something (which rarely happens), we call him out on it! If we have an idea to make a recipe even better, we post it. Please feel free to post here without fear of a "thumbs down". No worries!!!!! :D
