CHICKEN & CORN NOODLE SOUP
SERVES 4
INGREDIENTS
• 1kg leftover roast chicken bones
• ⅓ cup (80ml) grapeseed oil
• 4 chicken marylands
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 1 corn cob, cut into 3 pieces
• 150g angel hair pasta, broken into 5cm pieces
• ½ bunch flat-leaf parsley, roughly chopped
• ¼ bunch tarragon, roughly chopped
• 2 long green shallots, finely sliced
• Olive oil, to drizzle
METHOD
1 Preheat oven to 200C. To make the chicken stock, place the chicken bones on a baking tray and drizzle with 2 tbsp grapeseed oil. Roast for 15-20 minutes until the bones are golden brown.
2 Place remaining 2 tbsp grapeseed oil in a large saucepan over mediumhigh heat. Season chicken marylands with salt and pepper and cook for 5-6 minutes, turning half way, until lightly golden. Add the roasted chicken bones, vegetables and corn cob and cover with 3.5L water. Bring to the boil, then reduce to a gentle simmer and cook for 1 hour-1 hour 30 minutes, skimming off any impurities that rise to the top, until fragrant and the chicken is very tender. Once cooked, remove the corn and marylands and set aside until cool enough to handle. Shred the meat from the chicken, discarding the bones, and slice the corn kernels from the cob, discarding the cob. Strain and reserve the stock, discarding any solids.
3 Place the stock back into a large saucepan and bring to a simmer. Add the pasta and cook for 6-8 minutes until pasta is cooked. Stir through the shredded chicken, corn kernels, chopped herbs and sliced shallot. Season to taste and drizzle with olive oil, to serve.