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B1 CookingOct 7, 2026

How to Turn 1 Chicken into 3 Incredible Soups | Food Wishes

鶏1羽で作る3つの絶品スープ | Food Wishes

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Translation

Hello, this is Chef John from FoodWishes.com with one chicken, three soups.
こんにちは、FoodWishes.comのシェフ・ジョンです。鶏1羽で3つのスープを作ります。
That's right, with just one bird, we're gonna make enough broth and have enough meat to make three amazing soups, including a Thai-inspired chicken coconut curry soup, a classic chicken noodle, except we're using macaroni, and a very hearty Tuscan white beans and green soup.
そうなんです、たった1羽の鶏から十分な出汁と肉を取って、タイ風チキンココナッツカレースープ、クラシックなチキンヌードル、ただしマカロニを使います、そしてとてもボリュームのあるトスカーナ風白インゲン豆と青菜のスープという、3つの素晴らしいスープを作ります。
And to make all that possible, we're gonna need to put a nice big chicken in a soup pot, along with some of the stuff that comes in the inside, which is usually the neck, gizzards, and a heart.
そしてそれを可能にするために、大きめの鶏をスープ鍋に入れ、中に入っているもの、通常は首、砂肝、心臓も一緒に入れます。
Except, believe it or not, what I got was a neck and three hearts.
ところが、信じられないかもしれませんが、私が手に入れたのは首と心臓3つでした。
Yes, one for each soup.
はい、それぞれのスープに1つずつです。
Thank you, universe.
宇宙よ、ありがとう。
Oh, and usually also get livers, which we're not gonna add.
あ、それから通常はレバーも入っていますが、それは加えません。
You can save those for some pate.
パテ用に取っておけますよ。
But we will add some onions, carrot, and celery, as well as a bay leaf, and one chef's secret: some onion skins, which don't really add much flavor, but they do add a beautiful golden color to the broth.
でも玉ねぎ、にんじん、セロリ、それにベイリーフ、そしてシェフの秘訣である玉ねぎの皮を加えます。これはあまり風味は加えませんが、出汁に美しい黄金色を付けてくれます。
And then what we'll do is bring that to the stove and fill it up with cold fresh water, and we'll bring it up to a boil on high heat.
そしてそれをコンロに持って行き、冷たい新鮮な水をたっぷり注ぎ、強火で沸騰させます。
And yes, I did fill this dangerously close to the top, but we need to make lots of broth here, and it's going to be fine.
はい、確かに危険なほどギリギリまで入れましたが、ここではたっぷりの出汁が必要なので、これで大丈夫です。
Plus, it'll force us to keep an eye on this, since just as soon as it starts to boil, and before it actually boils over, we're going to reduce our heat to low, and we're going to maintain a very, very gentle simmer for one hour.
それに、沸騰し始めたらすぐに、実際に吹きこぼれる前に火を弱めて、1時間とてもとても優しくコトコト煮込むので、目を離さないようにせざるを得なくなります。
Okay, we just want tiny little bubbles breaking through the surface, but no more.
はい、表面に小さな泡がポツポツと出る程度にして、それ以上はダメです。
And after one hour, our pot should look like this.
そして1時間後には、お鍋はこんな感じになるはずです。
And what we'll do is remove the chicken so we can pull off the meat, but to make that easier and safer to do, I'm going to ladle out like three or four cups of the broth and just set that aside for a minute while we pull the chicken out.
そして鶏肉を取り出して身をほぐすために鶏を取り出しますが、それをより簡単で安全にするために、出汁を3〜4カップほどすくって、鶏を取り出す間ちょっと脇に置いておきます。
And as you can see, that carcass separated at the pelvis, which means it's perfectly cooked.
ご覧の通り、骨格が骨盤のところで外れていますが、これは完璧に火が通ったということです。
And speaking of pelvis, anything that's bony can stay in the broth.
骨盤と言えば、骨っぽいものは出汁の中に残しておけます。
In fact, once we pour the broth we ladled out back in, we'll use our tongs to grab any non-meat pieces and transfer them back into the pot, since we want to be extracting flavor out of that stuff while our meat cools.
実際、すくい出したスープを戻し入れたら、トングを使って肉以外の具材をつかみ、鍋に戻し入れます。肉が冷める間に、その具材から旨味を抽出したいからです。
So we yank off both wing flats, possibly a pelvis, and a couple leg bones that will pull out easily, and definitely any skin you can safely pull off.
両方の手羽先のフラット部分、おそらく骨盤、そして簡単に抜ける脚の骨を数本取り除き、さらに安全に剥がせる皮は必ず取り除きます。
And what we'll do is let that simmer on low while our meat cools down enough to handle.
そして肉が触れるくらいまで冷める間、それを弱火でコトコト煮続けます。
At which point we will handle it by pulling the meat off the bones.
その時点で、骨から肉を外す作業をします。
And I'm actually going to use two separate containers, one for the white meat, one for the dark, because for my Thai coconut soup, I'm going to use all shredded white meat, and then for my chicken macaroni, I'll use mostly dark and some of the white.
実は容器を2つ使い、白身肉用と赤身肉用に分けます。タイ風ココナッツスープにはほぐした白身肉を全部使い、チキンマカロニには主に赤身肉と白身肉を少し使う予定だからです。
And by the way, don't spend 15 minutes trying to get every last scrap, or just the bigger chunks of meat are fine.
ちなみに、最後の一片まで取ろうと15分もかけないでください。大きめの肉片だけで十分です。
Since what we'll do after that's picked is transfer everything back into the pot, and those meat scraps, along with the bones, is going to make our broth even better.
肉を外し終えたら、すべてを鍋に戻し入れます。そうすると骨と一緒に肉の切れ端がスープをさらにおいしくしてくれます。
And that's it.
以上です。
We'll stir those in, and we'll let our broth continue to simmer on low, very gently, for two and a half hours.
それらをかき混ぜて、スープを弱火でとても優しく2時間半煮続けます。
And again, I do mean very gently.
繰り返しますが、本当にとても優しく、です。
All right, that's the key to a great tasting and looking chicken broth.
はい、それが美味しくて見た目も良いチキンブロスを作るコツです。
And after two and a half hours, it should look something like this.
そして2時間半後には、こんな感じになるはずです。
And then what we'll do is very carefully pass this through a fine mesh strainer, which you can do with just a ladle, and that'll work fine.
次にこれを目の細かいザルでとても慎重にこしますが、これはお玉だけでもできますし、それで十分です。
But if you have a spider, that makes it easier to transfer the meat in.
でも網じゃくしがあれば、具材を移すのが楽になります。
And then we can just pick up the pot and pour the broth through.
そして鍋を持ち上げてスープを注いでこすことができます。
And then we're going to let that drain until every drop is dripped out.
そして雫が一滴残らず落ち切るまで水切りします。
Since to make three batches of soup from one chicken, we are definitely going to need every drop.
一羽の鶏から3回分のスープを作るには、一滴残らず必要になるからです。
And we'll know when that's done when we haven't seen any drips dropping for like five minutes.
5分ほど雫が落ちてこなくなったら、終わったと分かります。
So please take your time, since this has to cool down anyway.
とにかく冷ます必要があるので、時間をかけてゆっくりやってください。
And that's it.
以上です。
We'll give it a final press, and once that's cooled down, we'll pop on the lid.
最後にもう一度押して、冷めたら蓋をします。
And if everything's gone according to plan, we should have about twelve cups of delicious, beautiful homemade chicken broth.
すべてが計画通りにいけば、美味しくて美しい自家製チキンブロスが約12カップできるはずです。
And once we do, we're ready to make our first soup, which is a very simple version of tom kai.
それができたら、最初のスープを作る準備ができます。これはトムカーのとてもシンプルなバージョンです。
And for that, we'll add some sliced shallot, some slivered ginger, and some minced garlic into some oil set over medium-high heat, and we'll cook that stirring for about one minute.
そのために、中強火にかけた油にスライスしたシャロット、千切りの生姜、みじん切りのニンニクを加え、約1分かき混ぜながら炒めます。
And once our aromatics are sizzling, we'll toss in some sliced mushrooms, and we'll cook this stirring for another minute.
香味野菜がジュージューしてきたら、スライスしたマッシュルームを加え、さらに1分かき混ぜながら炒めます。
And for a lot of recipes, we want to brown the mushrooms, but we don't need to do that here.
多くのレシピではマッシュルームに焼き色をつけますが、ここではその必要はありません。
Okay, we're just softening them up a little bit and allowing them to soak in some of that fragrant oil.
少し柔らかくして、香り豊かな油を吸わせるだけです。
And once that happens, we'll add a nice big spoon of red curry paste, as well as some brown sugar to balance things out.
そうなったら、赤いカレーペーストを大きめのスプーン1杯と、バランスを取るためのブラウンシュガーを加えます。
And we'll cook this stirring for another minute.
そしてさらに1分かき混ぜながら炒めます。
Before we add in four cups of our gorgeous broth, which because we made it properly and it's cold, is going to be kind of gelatinous.
その後、4カップの素晴らしいブロスを加えますが、きちんと作って冷やしてあるので、ゼラチン状になっています。
And then we're also going to add in a whole can of coconut milk.
そしてココナッツミルクを1缶丸ごと加えます。
And then we'll wait for everything to start to boil, and we'll give it a stir.
そして全体が沸騰し始めるのを待って、かき混ぜます。
And then we'll reduce our heat to medium low and let this simmer for just five minutes.
そして火を中弱火に落として、5分ほど煮込みます。
At which point we can add our chicken.
その時点で鶏肉を加えることができます。
And as I mentioned, I'm just going with the white meat that I've broken and shredded up into spoon-sized pieces, which I think helps it absorb the flavor faster.
先ほども言ったように、スプーン大にほぐして裂いた白身肉を使います。こうすると味が早く染み込むと思います。
And once we have that stirred in, we will add our Asian fish sauce, one of the most important ingredients.
それを混ぜ入れたら、最も重要な材料の一つであるアジアの魚醤を加えます。
And we'll let that simmer on medium low for about five minutes, stirring occasionally.
そして時々かき混ぜながら、中弱火で約5分煮込みます。
And that's it to finish up this very simple soup.
このとてもシンプルなスープの仕上げはこれだけです。
We'll squeeze in some fresh lime juice.
新鮮なライムジュースを絞り入れます。
And that's of course going to be to taste, but if you're keeping score at home, I used one and a half limes, and that's it.
もちろんお好みでですが、参考までに、私はライム1個半使いました。それだけです。
We'll give it a stir and turn off the heat, and we'll of course taste for seasoning.
かき混ぜて火を止め、もちろん味付けを確認します。
Okay, remember our chicken broth is not seasoned, so even though that fish sauce is pretty salty, I decide to stir in one big pinch of salt.
チキンブロスには味付けをしていないので、あの魚醤はかなり塩辛いですが、塩をひとつまみ大きく入れることにします。
And once we're happy with how that's tasting, we'll go ahead and serve it up.
味に満足したら、盛り付けます。
And then I'm going to finish mine up with some sliced red chilies, as well as some freshly torn cilantro leaves.
そして仕上げにスライスした赤唐辛子と、ちぎったばかりのパクチーの葉をのせます。
And by the way, all these recipes are going to make four portions of soup each, as in fairly large, nice and meaty portions.
ちなみに、これらのレシピはどれもスープ4人分で、かなり大きめの、具だくさんで食べ応えのある分量になります。
But anyway, once that was garnished, I grabbed a spoon and dug in.
とにかく、飾り付けが終わったら、スプーンを手に取って食べ始めました。
And this, my friends, is one of my all-time favorite soups, which was even more incredible this time since I used that beautiful homemade broth.
そしてこれは、私の大好きなスープの一つで、今回はあの美しい自家製ブロスを使ったので、さらに信じられないほど美味しかったです。
And besides being incredibly flavorful and very satisfying, this soup is also extremely invigorating, and I think it's an absolute must in everybody's chicken soup repertoire.
信じられないほど風味豊かでとても満足感があるだけでなく、このスープはとても元気が出るもので、チキンスープのレパートリーに絶対欠かせない一品だと思います。
So that's soup number one, which I loved very much, and we'll move on to soup number two, which is going to start with us sautéing some onions, carrots, and celery in a whole bunch of melted butter set over medium heat, and we'll also add our salt at this point, and we're going to cook this stirring relatively slowly for about 10 minutes or so until our veggies soften and sweeten up, and our onions have turned translucent.
それが大好きだったスープその1で、次はスープその2に移ります。まず中火で溶かしたたっぷりのバターで玉ねぎ、にんじん、セロリを炒めることから始め、この時点で塩も加え、野菜が柔らかく甘くなり、玉ねぎが透き通るまで、比較的ゆっくりかき混ぜながら約10分ほど炒めます。
And once we're happy with how the veggies are looking, we will pour in our broth, and we'll bring that up to a boil on high heat.
野菜の状態に満足したら、ブロスを注ぎ入れ、強火で沸騰させます。
At which point we'll give it a stir, and then we'll reduce our heat to medium low, and we'll stir in our dark meat and the rest of our white meat that we've chopped up, along with some freshly ground black pepper and a few shakes of cayenne, which are optional, not optional.
そしたらかき混ぜて、火を中弱火に落とし、刻んだもも肉と残りのむね肉を挽きたての黒胡椒とカイエンペッパーを数振りと一緒に入れます、これはお好みで、というか必須です。
And what we'll do is stir that together and let this simmer for about ten minutes, or longer if necessary, until our veggies are nice and tender.
それを混ぜ合わせて、野菜が柔らかくなるまで約10分、必要ならそれ以上、煮込みます。
At which point we can stir in our macaroni.
その時点でマカロニを入れます。
And as you can see, I'm using little tubes, which is one of my favorite shapes.
ご覧の通り、小さなチューブ状のパスタを使っていますが、これは私の大好きな形の一つです。
But elbow macaroni would also be perfect, as would the classic broken-up egg noodles.
でもエルボーマカロニでも完璧ですし、定番の砕いた卵麺でもいいでしょう。
Right?
ですよね？
Personally, I just find the shorter macaroni easier to eat.
個人的には、短いマカロニの方が食べやすいと感じます。
And that's it.
そしてそれだけです。
Once that's stirred in, we'll simmer this until our macaroni is tender.
それを混ぜ入れたら、マカロニが柔らかくなるまで煮込みます。
And I should mention, some people like to simmer this covered, so the soup doesn't evaporate down at all, since we want to make sure there's enough liquid for the macaroni.
ちなみに、マカロニ用に十分な水分を確保するため、スープが蒸発しないように蓋をして煮込むのが好きな人もいると言っておきます。
But I like to see what's going on, so what I prefer is just to throw in a splash of water to compensate, and that always works for me.
でも私は中の様子を見たいので、水を少し足して補うのが好みで、それでいつもうまくいきます。
But either way, we'll simmer that until our macaroni is tender, which for me only took about six minutes.
いずれにしても、マカロニが柔らかくなるまで煮込みますが、私の場合は約6分しかかかりませんでした。
And besides checking doneness, we'll also taste for seasoning, of course.
そしてもちろん、火の通りを確認するだけでなく、味付けも味見します。
But mine was perfect, so went ahead and served up.
でも私のは完璧だったので、そのまま盛り付けました。
And garnish with some freshly picked thyme leaves.
そして摘みたてのタイムの葉を飾ります。
Although some tarragon or some freshly snipped chives would also be very nice.
タラゴンや、 freshly cut したばかりのチャイブでもとても素敵ですが。
But no matter which you use, that's going to be a tremendous bowl of chicken mac soup.
でもどれを使っても、素晴らしいチキンマックのスープになります。
And feel free to use less pasta and chicken if you want.
お好みでパスタやチキンを少なめにしても構いません。
But I wanted this to be very hearty and for it to work as a full meal.
でも私はこれをとてもボリュームたっぷりにして、 полноцен な食事になるようにしたかったのです。
Or you serve this with a salad and a few slices of crusty bread, and you're going to be sat and extremely satisfied.
またはこれをサラダとカリカリのパン数切れと一緒に出せば、満腹で大満足になるでしょう。
So soup number two was also a great success, and my soul and I were very pleased.
ということでスープ2番目も大成功で、私の心も大喜びでした。
Which means we can move on to soup number three, which starts by sautéing some onions in a big pinch of salt and a very generous amount of olive oil, set over medium heat.
ということはスープ3番目に進めますが、まず玉ねぎをたっぷりの塩ととてもたっぷりのオリーブオイルで、中火で炒めることから始めます。
And what we'll do is cook that stirring for about five minutes until our onions start to turn translucent.
そして約5分間かき混ぜながら、玉ねぎが半透明になり始めるまで炒めます。
And once we're looking a little something like this, we'll add a whole bunch of crushed garlic, and we'll cook that stirring for about a minute.
そしてこんな感じになったら、潰したニンニクをたっぷり加え、約1分かき混ぜながら炒めます。
And I really hope you like garlic and can add that much, because that's one of the keys to any great beans and greens dish, especially a soup.
ニンニクがお好きで、これだけ加えられることを本当に願っています。なぜならそれが、特にスープなどの豆と青菜の料理を美味しくする秘訣の一つだからです。
And then once we've taken the raw edge off the garlic, we'll go ahead and dump in a can of white beans, cannellini beans to be exact.
そしてニンニクの生っぽさが取れたら、白豆の缶詰、正確にはカネリーニ豆を入れます。
And we'll follow that with some freshly ground black pepper, plus some red chili flakes if we want to heat this up a little.
それに続いて挽きたての黒コショウを加え、少し辛くしたい場合は赤唐辛子フレークも加えます。
And then we'll pour in the last of our broth and raise our heat to high and wait for this to start to boil.
そして残りのブイヨンを注ぎ入れ、火を強火にして沸騰するのを待ちます。
And while that's happening, I like to grab a potato masher and smash up some of the beans, all right, maybe like half, which is going to give this a slightly thicker, slightly smoother texture.
その間に、ポテトマッシャーで豆の半分くらいをつぶすのがおすすめです。そうすることで少しとろみのある、少し滑らかな食感になります。
And then I also like to add in a little bit of freshly minced rosemary here, which I think goes perfectly with any bean soup.
それから、刻みたてのローズマリーを少し加えるのもおすすめです。豆のスープにはぴったりだと思います。
And we'll stir that in, and then we'll wait for this to come up to a rolling boil on high heat.
それを混ぜ合わせて、強火でぐらぐらと沸騰するまで待ちます。
At which point I'm going to transfer in two bunches of Tuscan kale, also known as Dino kale, that I've removed the ribs from and torn up into bite-sized pieces, and we'll go ahead and stir that in and reduce our heat to medium, and we'll cook that stirring occasionally until it's as tender as we want, which for me is about 15 minutes or so, but you could certainly go less for more texture, or instead you could simmer this for like half an hour if you want it to be extra soft.
沸騰したら、筋を取り除いて一口大にちぎったトスカーナケール、別名ダイノケールを2束入れます。混ぜ合わせて火を中火に落とし、時々かき混ぜながらお好みの柔らかさになるまで煮ます。私の場合は15分ほどですが、食感を残したいなら短めに、とても柔らかくしたいなら30分ほど煮てもいいです。
But anyway, once we're happy, we'll give it a taste for salt, and mine was good, and if it is, we will finish up with some freshly squeezed lemon juice.
とにかく、いい感じになったら塩味を確認します。私のはちょうどよかったので、仕上げに搾りたてのレモン汁を加えます。
All right, I'm doing a half, but that's to taste, and we'll stir that in and turn off the heat and check it one last time before we serve up, which I always do with a drizzle of olive oil on top.
はい、半個分ですがこれはお好みで、混ぜ合わせて火を止め、盛り付ける前にもう一度味見します。盛り付けにはいつもオリーブオイルをひと回ししています。
And then feel free to enjoy this with some crusty bread.
そしてカリカリのパンと一緒にぜひ楽しんでください。
But if you want to upgrade the experience, fry some cubed up bread in olive oil until it's crispy and golden brown, and then hit it with some grated parmesan and let that crisp up for a few more seconds, which produces perfect croutons with which to finish this.
仕上げに刻みたてのパセリを散らします。
And we'll finish up with some freshly chopped parsley.
そして刻みたてのパセリを散らして仕上げます。
And out of the three soups we did, this one's definitely the most rustic and hearty.
そして、作った3つのスープの中で、これは間違いなく一番素朴でボリュームたっぷりです。
And because it is more substantial, we don't even need the chicken meat in here, which allowed us to be very generous with the other two soups.
そして、より具だくさんなので、ここに鶏肉を入れる必要すらなく、その分他の2つのスープにたっぷり使えたんです。
All right, all we really need for this is that rich broth.
さて、これに本当に必要なのは、その濃厚なブロスだけです。
So that's why I did this one last, so I wouldn't be tempted.
だからこそ、これを最後に作ったんです、誘惑されないように。
But anyway, that's it.
でもとにかく、それだけです。
How to turn one big old chicken into three great soups.
大きな丸鶏一羽を3つの素晴らしいスープに変える方法。
Right?
でしょう？
Once you master the first part of the process, where we're making the broth and prepping the meat.
スープの素を作ってお肉を準備する、最初の工程をマスターすれば。
Once you have that down, there's all kinds of riffs you can do on these soups.
それさえできれば、これらのスープはいろいろアレンジできるんです。
So I really want you to use these as just idea starters.
だから、これらをあくまでアイデアのきっかけとして使ってほしいんです。
I mean, you guys are after all the snoops of turning one chicken into three soups.
つまり、皆さんは結局、一羽の鶏から3つのスープを作るスヌープというわけです。
But no matter which way you go, I wanted to show you what was possible, and I really do hope you give this a try soon.
でも、どの道を選ぶにしても、何が可能かをお見せしたかったし、ぜひ近いうちに試してほしいです。
So please follow the links below for the ingredient amounts, a printable written recipe, and much more info as usual.
いつものように、材料の分量や印刷できるレシピ、さらに詳しい情報は下のリンクからご覧ください。
And as always, enjoy.
そしていつものように、お楽しみください。

LingoDew, which teaches English through YouTube videos, measured this B1 video at 220 words per minute, faster than the B1 median of 187, and found 16% of its words outside the 1,000 most common in its English videos, more than the B1 median of 14%.

Words in this video

The ones worth learning, rarest last. Tap one to hear it where it was said.

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