|1 tbsp tbsp|| Soy Sauce
|1 cloves clove|| Garlic
|200 g g|| Wok Noodles
|4 pieces piece|| Spring Onions
|1 pieces piece||Chicken Carcass Chicken Carcass|
Chicken Noodle Soup
"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
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.
- Roasting tin
- Chopping board
- Extra-large pot with a lid
- Large colander
- Sharp knife
- Soup Ladle