Vegetables for Chicken Noodle Soup

Video Transcript

"Hi, Christie Lyons on behalf of Expert Village. Welcome to the next segment as we continue on for chicken soup preparation. Next thing we're gonna do is get our vegetables ready to go in. There's the carrots. I've got three already peeled, I'll just continue on peeling this one. We'll peel them first, and then we'll cut them into smaller pieces to put in. As I said, they go in after the chicken. Get these going. There we go. Just cut the ends off. I usually cut them into pieces about two and one-half inches or so and then everybody else can cut them into the sizes they like once they get them into their bowl. So that's ready to go. Usually about three pieces of celery ought to do. Like to give it a wash first. And notice I kept the leaves on. That's because it adds extra flavor to the soup. I don't necessarily eat the leaves, but it really does add to the flavor of the soup. Get those going. There again, same size pieces. If you keep everything rather uniform, they kind of cook at the same pace. There's this whole big onion. I'm not going to use this whole onion. We'll probably just use a half. We'll use the other half of the onion with the other chicken we spoke about that has the skin on, because we're gonna make baked chicken with roasted potatoes after. So we get to use everything. Take the first layer of skin off. There we go. You don't want to cut them up in too small pieces. Now in the meantime while we have the vegetables getting ready, I've also got the pot on for the noodles so they can start cooking. We can always cook them and set them aside. I'm just gonna check on the soup to see how it's doing, whether or not it needs to be skimmed at all yet."