Chicken Noodle Soup: A Heartwarming Classic | Chef Jean-Pierre

Don't listen to people who complain about you "talking too much." You're wonderful. Love your commentary and stories. 🥰

I learn more from this man's "bloop bloop bloops" than I do from any other channel. He has a natural gift as a teacher. Thank you so much, chef!

I work with adults with disabilities and I used this for a cooking class today and they absolutely loved it. They had so much fun making it with me as well.

That is a soup that would make a caring grandma proud. A comforting classic that doesn't need anything fancy.

I hope our favorite chef is as happy in his own life as he makes us every time he posts a great recipe like this😘

Chef Jean-Peirre has become my absolute favorite Chef to learn from. I have massive respect for people like Marco Peirre-White, Jacques Pépin, Julia Child, and the long list of other amazing chefs. But there is just something wonderful relative to Chef Jean-Peirre's style that is comforting. He reminds me of what my father would be like if he was a professional chef.

We need an uncut, 4 hour video with Chef Jean-Pierre.

God bless you, Jean-Pierre. Your videos do not just warm the bellies but also the hearts.

It was easier being in my 20's in the 70's than in my 70's in the 20's

We need a video of chef pierre with a bottle of wine and a friend just chatting about the hay days. Not saying it should happen all the time but i would love to hear some of his stories

💕👍 yeah, the 70s/80s, best times, if you have lived them, people, hospitality, music ..... in usa, canada, most of europe and morocco..... living, travelling, prices.....❤️❤️❤️

My most favorite cooking channel! Chef Jean Pierre is a National treasure!!!

For those wondering, he used cavatelli pasta for the noodle...it wasn't in the recipe link but just trying to be helpful 😉 Looking forward to making some soon!!!!

As a nurse who went to culinary school, I love this channel SO much!

I was born in '71, loved growing up in the 70's and 80's 🙏

Chef you know I’m one of your most enthusiastic fans , I graduated CIA in 82’, first day of Practical Class our Chef Dieter Faulkner gave us all carrots, wash one and leave one as is , peel them , eat and taste the peelings, from both carrots came same reaction, BITTER, if we made stock’s in any class he would always come by and taste them, if he tasted anything bitter in the stock he would interrogate the entire class. We learned to be the best because Chef Faulkner always knew someone would take a shortcut. Every Chef in the CIA respected him more than any other Chef. He always told us , After my class form into groups of 4 and REWRITE my notes, they will make you a success. When I went to school I had 12 years experience, CIA course back then was 60 weeks over 2 years with an internship, but I learned more in the 3 weeks with this Chef than the other 57 weeks. Like you he made cooking fun but made you learn and understand what you were doing, so far that’s the only thing I have really disagreed on with you so far, and red bell pepper in chicken soup, next time use it in a breakfast omelette. Absolutely loved the cavatelli in the soup. P.S. I was a real soup Nazi in my hey day, lol, JP’s friends if you don’t thicken Chicken Noodle Soup in self serve restaurants all you end up is with a pot of broth.

I could never not like chicken noodle soup. Total comfort food for those colder days.

I made your chicken stock last week for Thanksgiving. What a difference, maestro! Soooo good. Can't wait to try this soup recipe!

We love you keep talking about the 70s and the 80s❤❤❤

Chef Jean-Pierre can tell me to “measure carefully” a million times over and I would laugh each and every time. He’s really a treasure.