Food
Ina Garten’s Chicken Noodle Soup | Barefoot Contessa | Food Network
Ina uses her own rich homemade stock to make a hearty Chicken Noodle Soup!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Chicken Noodle Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 hr 20 min
Prep: 30 min
Inactive: 8 hr
Cook: 4 hr 50 min
Yield: 6 servings
Ingredients
1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
Chicken Stock:
3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Preheat the oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.
Chicken Stock:
Yield: 6 quarts
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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Ina Garten’s Chicken Noodle Soup | Barefoot Contessa | Food Network
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
12:50 – Eat
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🗓️ NEW episodes drop every Thursday at 7pm EST.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Imagine how impressive these grissini will be with your charcuterie spread!
Get the recipe👇
Grissini with Herbs and Parmigiano-Reggiano
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 2 hr 5 min (includes rising time)
Active: 50 min
Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
Ingredients
5 grams fresh yeast
1 large egg
2 teaspoons extra-virgin olive oil, plus more to coat
2 teaspoons whole milk
1 teaspoon molasses
1 3/4 cups plus 4 teaspoons bread flour
1/3 cup finely grated Parmigiano-Reggiano, plus more finely grated for sprinkling
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sweet paprika
Semolina flour, for dusting
Directions
Special equipment: a kitchen scale; a pasta-rolling machine
In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Quench your thirst in this Unwrapped throwback and discover how your favorite drinks, including Slurpee, Dr Pepper, Kool-Aid, Jones Soda and more are made.
#Unwrapped #FoodNetwork #SoftDrinks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Timecodes:
0:00 – Slurpee
3:48 – Dr. Pepper
7:21 – Kool-Aid
9:53 – Hawaiian Punch
13:00 – Root Beer
16:00 – Izze Sparkling Juice
18:59 – Boba Tea
21:45 – Mondo Squeeze Fruit Juice
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Sodas, Slurpees and Other Beverages Unwrapped 🥤 Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
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The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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@MfWetWet
December 18, 2023 at 4:00 am
Looks like Chunky Campbells Chicken Noodle soup
@proggerfrogger1030
December 18, 2023 at 4:00 am
shes so gorgeous
@dflenn9423
December 18, 2023 at 4:00 am
Shocked to see you double-dipped to test for salt and flavor. EWWW!
@mrbear1302
December 18, 2023 at 4:00 am
Sorry, but celery and carrots don't cook in ten minutes?
@planeclassic7129
December 18, 2023 at 4:00 am
And JT & Lady Ce, don’t forget, WT is now showing that video about preaching that message of doom, or judgement. They’re going all out to keep the witnesses in fear, and staying indoctrinated within the WT pen ( aka jail) and keeping them under the WT spell.
@swisspuppy
December 18, 2023 at 4:00 am
Chicken soup either tastes like dirty dish water or…..I don’t know what that tastes like 😂
@coolerkin
December 18, 2023 at 4:00 am
Her chicken stock is unaffordable for the regular viewer…
3 Whole Chickens at todays prices plus nearly a 5er for herbs!!!
Shes having a laugh
@trnigyul
December 18, 2023 at 4:00 am
I just know this is bland af.
@chelseawren7807
December 18, 2023 at 4:00 am
I love her , she’s so underrated
@ushakhanna-taylor2381
December 18, 2023 at 4:00 am
Ina’s recipes never steer me wrong. Everything I’ve ever made from her is fairly simple yet so incredibly delicious. This soup is just that. I reduced the recipe to serve 2-4 people. I used 1 carton of store bought chicken stock. I also decided to roast my vegetables (instead of boiling) along with the chicken + some zucchini i had lying around. I also used 1lb. bone in chicken thighs with skin instead of breasts. As I was cutting up the chicken I ended up not using all of the chicken I roasted in the recipe. For the roasted vegetables I also seasoned with avocado oil, s&p + I added 1 whole garlic bulb, oiled with top cut off + I added 1/4 finely chopped sweet onion. With about 15mins oven time left on the veggies & chicken I began to heat my chicken stock on the stove. Then at about 10mins left I added my egg noodles. Once everything was done roasting I followed instructions on deboning the chicken by hand & removing skin, then cutting chicken into chunks. Adding all of this to the soup + chopped dill. Omg this soup was incredible. I was sick & immediately felt better when consuming this delicious hearty soup for the soul. The noodles & vegetables were perfectly al dente. The chicken was incredibly tender & juicy & just like Ina said, much better than flavorless boiled chicken. Chefs kiss.
@fireonhigh100
December 18, 2023 at 4:00 am
looks awsome !! can i bring 50000 of my friends across the southern border? you can have them do the yard work and clean / retile and paint the house? howwww dose that sound?,, im sure jffery will just lovvvve it😉
@redskiclayton
December 18, 2023 at 4:00 am
Following your methods for the most part, this came out absolutely fabulous!
The noodles were al dente' and the carrots and celery were firm.
Some changes made was leftover turkey from thanksgiving and chicken from last week.
Other changes were 2 whole bulbs of garlic (that's right), 1 medium onion, thyme and oregano.
My wife and I have covid, one cant reach for anything better than garlic when sick!
This was my first time making soup with egg noodles and we both love it!
Thank you for sharing.
@asiac9317
December 18, 2023 at 4:00 am
she tasted dirty dish water before? 🥴
@lindagagatsis3569
December 18, 2023 at 4:00 am
When I was young my grandma had an amazing chicken noodle soup recipe I still make to this day.
@dexriv1606
December 18, 2023 at 4:00 am
Barefoot Contessa not only reminds me of my dear aunt ❤️ but I owe it to her to inspire me to cook!
@samm1629
December 18, 2023 at 4:00 am
Not taste like the dirty dish water. 🤣 Beautiful recipe 🍲
@sadcatsam
December 18, 2023 at 4:00 am
Needs garlic 🧄
@Anthony-co4go
December 18, 2023 at 4:00 am
ok a show of hands ..who has 2 quarts of frozen homemade chicken stock in freezer???? STOP please!!! shes so so so white…and before you ask Im not black.
@neen79
December 18, 2023 at 4:00 am
👌🏾👌🏾👌🏾👌🏾
@emerybayblues
December 18, 2023 at 4:00 am
I miss the Food Network shows of old. Now it's cooking contests.
@a.vaillancourt8488
December 18, 2023 at 4:00 am
No Onions ?
@chelletiz
December 18, 2023 at 4:00 am
To everyone watching her video, please use more seasonings than salt and pepper.
@battlefieldace5400
December 18, 2023 at 4:00 am
She made it perfect, however add one table spoon of garlic as well to the soup and the broth will even be better. Trust me. 🙂
@wendywoowoo6266
December 18, 2023 at 4:00 am
I'm so impressed!! I've only seen my first video of this cook today (spinach stuff pastry–yum!). I love how so quick she is to give the recipe – I hate wasting time listening/ watching unnecessary content!! I now follow her on everything!!! Too bad I didn't discover her sooner!!!
@lyndaoneill7813
December 18, 2023 at 4:00 am
Wow this is so quick and easy but looks full of flavour.Love watching Ina,she makes everything look wonderful.👍♥️😁
@ajegede1
December 18, 2023 at 4:00 am
Where are the onions and garlic?!?!?!?!?!?!