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  • - Hey guys, I'm Hilah and today on Hilah Cookin'

  • 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,

  • aside from the fact that this is hot right now.

  • But also that just seemed like a really weird thing

  • to love to do but maybe some of y'all do like it.

  • I could see it being fun in a scientifically weird way.

  • I don't know, oh and then if you were doing

  • this with leftover already cooked chicken or turkey

  • then you would just do this, get all the bones

  • and everything out and then just start at this step.

  • Bring your stock or whatever to a boil

  • and add your vegetables.