What’s for dinner

A comforting and warming broth using leftover roast chicken

Homemade chicken noodle soup

SERVES 6 READY IN 3HRS 40MINS

INGREDIENTS

● FOR THE STOCK

● 1 LEFTOVER CHICKEN CARCASS

● 1 BUNCH OF SPRING ONIONS, ROUGHLY CHOPPED

● 2 CARROTS, ROUGHLY CHOPPED

● 6 PEPPERCORNS

● 1TSP CORIANDER SEEDS

● 2 STAR ANISE

● THUMB-SIZED PIECE OF GINGER, CHOPPED FOR THE SOUP

● THUMB-SIZED PIECE OF GINGER, CHOPPED

● 1 GARLIC CLOVE, CHOPPED

● 4 CHICKEN BREASTS (OR LEFTOVER COOKED CHICKEN)

● 200G MIXED MUSHROOMS, SLICED

● 235G PAK CHOI

● 1TBSP SOY SAUCE

● 200G EGG NOODLES

1 To make the stock for the soup, put all the stock ingredients into a large pan, cover with 3ltr cold water and add a generous pinch of salt. Bring to a boil and leave to bubble away for 2-3hrs, skimming off the scum that rises to the top as you go. Strain into a large bowl and remove any excess fat from the top.

2 To make the soup, pour the stock into a large pan with the ginger, garlic and chicken. Bring to the boil, then simmer for 20 mins, until the chicken is cooked. Remove the chicken and shred.

3 Return the chicken to the stock with the mushrooms, pak choi and soy sauce. Bring to the boil and simmer for a few mins until the mushrooms are cooked, then add the noodles and cook for a few more mins until tender.