Hello everyone and welcome back to another episode of Nikoli's Kitchen! I'm so glad to finally be back recording content as sadly I didn't have a voice last week to record an episode for you thanks to Covid. I'm feeling much better now, thankfully, so I'm here to talk about that thing we all love to enjoy whenever we're sick with a hearty bowl of homemade chicken soup. I also talk about facing 2022 with renewed optimism and never giving up! Thank you all so much for listening, and thank you so much for coming on this journey with me.


Featured Recipe for this Episode

8 chicken thighs, bone-in
6 oz or two bundles of dry udon noodles
1-1/2 c chopped carrots
1-1/2 c chopped celery
1 c chopped onion
8 cloves of garlic, minced
2 T fresh sage, chopped
2 c white wine (optional)
8 c chicken stock
6 c water (8 if not using wine)
1 T Olive oil
Salt & Pepper to taste

NOTE: Make sure you chop everything to a consistent size.
De-skin and de-bone your chicken thighs and chop the meat into small chunks and set aside. Save your bones and skin for future chicken stock!
Add your olive oil to a large stock pot or Dutch oven and heat over mid-high heat.
Add salt and pepper to your chicken chunks; coat well.
Sear your chicken over mid-high heat until well-caramelized and seared (do this in batches so your pan doesn't get too crowded). Your chicken doesn't need to be fully cooked at this stage.
Once your chicken is done, remove and add your white wine to deglaze the pan, using a spoon to scrape the extra browned bits.
Add your chicken stock and water to the pan and stir to combine. 
Add the carrots, celery, onion, garlic, and sage and bring to a boil.
Boil until your carrots, celery, and onions are softened and until reduced by about 1/3 to 1/2, about 30-40 minutes (this will depend on the size of your pan, kick the heat up to high if needed). 
Once your broth hits the desired taste, add your chicken and udon noodles.
Cook until the noodles are softened (this will allow your chicken to finish as well if it's not done).

Yield: Approx 16 cups.
Calories/Serving: Approx 238 per cup.


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Guest Appearances

I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.

I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!

It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!



Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.

Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.

Track Listing: 

"Torn Apart," "A Temporary Solution," and "Supposing" by Infinity Ripple.
"Somewhere in Dreams" - Magnus Ludvigsson
"Air on the G String" - Johannes Bornlöf

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