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chicken_noodle_soup

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Ingredients

1 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

Chicken Noodle Soup

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2:00 hrs
(3)

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