Sunday Roast Leftovers: Chicken Noodle Soup

There's a chill in the air as Autumn is settling in which means it's time to start up the great British tradition of the Sunday Roast. As much as I love a roast dinner, there is always loads of meat leftover and, personally, I am not a fan of cold roast meat sandwiches so here is my alternative use for leftovers:

Chicken Noodle Soup

Ingredients:

• Leftover chicken meat
• Chestnut mushrooms
• Dried noodles (Tip: to save money, I use one pack of cheap super noodles)
• 1 Small tin of sweetcorn
• Spring onions
• Savoy Cabbage
• 1 Chili
• 1 Small piece of fresh ginger
• 2-3 Garlic cloves
• Sesame or peanut oil
• Soy sauce
• Fish sauce
• ½ Lime

To Make Stock:

• Chicken bones and leftover skin
• 1 Carrot
• 1 Onion
• 2-3 Garlic cloves
• Boiling Water

All you need for delicious Chicken Noodle Soup after a roast dinner.

Recipe:

1. Chicken stock is the base of your soup and always tastes one hundred times better when it is made from scratch, rather than shop bought or stock cubes. To make your stock, remove all the meat from the roast chicken carcass and set it to one side.
2. Place the bones, any left over chicken skin and meat juices into a pan and cover in boiling water so that the whole carcass is submerged.
3. Roughly chop up a carrot and an onion and add these to the water along with some peeled and crushed garlic cloves.
4. Leave the stock to simmer for about 40 minutes, if necessary, add more water.
5. Once the stock is ready, drain the liquid through a colander into a separate pan and discard the carcass and vegetables.
6. Heat a little oil in a frying pan and add the chopped ginger, chili, garlic and some of the spring onion.
7. Add the chicken meat and fry it for a few minutes so it picks up the flavours, splash in some soy sauce and fish sauce, then add the whole lot into the chicken stock.
   
   
   
8. Leave the soup to simmer for 10 minutes so that the stock develops the heat from the chili and all the flavours.
9. Give the soup a stir and add the chestnut mushrooms, sweetcorn and the rest of the spring onion.
   
   
   
10. Leave to simmer, until the mushrooms have reduced in size, then add the strips of savoy cabbage.
11. Add the noodles a few minutes before you are ready to serve. Taste the soup, it may need a little more soy sauce and fish sauce or if it doesn't have much of a heat to it, add a little more chili.
12. Serve with a wedge of lime to squeeze into the soup and Enjoy!
    
    

    

    This is a great recipe for winter as the garlic and
    chili will help fight off any colds!

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