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Ingredients
| 1,5 tbsp tbsp | Soy Sauce
Soy Sauce (dark) | |
| 1 cloves clove | Garlic
Garlic (crushed) | |
| 200 g g | Wok Noodles
Wok Noodles (dry) | |
| 4 pieces piece | Spring Onions
Spring Onion (sliced) |
Leftovers
| 1 pieces piece | Chicken Carcass Chicken Carcass | |
| Vegetables Vegetables |
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+ Create new shopping listChicken Noodle Soup
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Method
"This is my recipe for my third meal using up our leftover carcass along with some lovely fresh veg. The kids love this soup. You don’t need a huge amount of supplies because I use the leftover vegetables from a roast chicken dinner. Less preparation but plenty of batch cooking in advance!" Caitríona Redmond
Method
Strip the chicken carcass of any leftover meat and put it into a pot. Cover the carcass with 1.5L of water then put the lid on the pot and bring it to a simmer for 90 minutes.
After 90 minutes remove the carcass and you’re left with a beautiful hot chicken stock. Into the stock add the soy sauce, leftover vegetables, 1 crushed clove of garlic, and dried noodles. Put the lid back on and leave to 1 side for 5 minutes to allow the noodles to cook. If you find they’re not quite cooked after 5 minutes, bring the stock back to a simmer on the hob.
Once the noodles are cooked, serve your noodle soup in a dish with chopped scallions scattered on top. This is the ultimate comfort food which is incredibly easy to make.
Equipment
- Roasting tin
- Chopping board
- Extra-large pot with a lid
- Large colander
- Sharp knife
- Soup Ladle
