Pasta
How to make chicken noodle soup
Chicken noodle soup is a great recipe: it’s easy to make, uses up leftovers, and feels supremely comforting to eat.
Ingredients
For the stock
- 1 large roasted chicken carcass with approximately a third of the meat on the bone
- 2 litres/3½ pints of water
- 2 carrots, peeled
- 2 leeks
- 1 onion, peeled and halved
- 1 bay leaf
- 6 black peppercorns
- 1 chicken stock cube
For the soup
- 150g/5½oz egg or rice noodles
- 100g/3½oz bok choi, roughly chopped
- three – four spring onions, finely sliced
- 50g/1¾oz canned sweetcorn
- three tbsp of soy sauce
- small bunch coriander, chopped
Method for chicken noodle soup
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Remove the remaining meat from the chicken carcass and place it in the fridge.
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Heat two litres/3½ pints of water up to a simmer in a large, deep saucepan.
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Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube.
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Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top.
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After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan.
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Return the strained stock to the heat, and bring back up to a simmer.
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Meanwhile, tear the reserved roast chicken into small pieces.
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Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander.
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Divide between four bowls and serve immediately.
chicken noodle soup