This soup is the main one I like to make when I roast a full chicken. It can be a little messy when picking the rest of the meat off your bird, but well worth it in the end.
I also find it easier to pick the meat when the bird is still warm, so after sitting round a table eating dinner with my nearest and dearest I inevitably retreat into my little kitchen, where I can pick my chicken and more often than not I make a chicken stock. This way I don’t have to rely on cubes or jelly’s or stock pots to pimp my tea.
I find it really satisfying to be able to use the whole chicken and trust me this soup does not feel like a left over compromise.
- Left over chicken
- 1 large onion
- 2 carrots
- 2 chilis
- 200g ginger
- 2 cloves of garlic
- 1 pack of mange tout
- 1 pack of coriander
- Splash of fish sauce
- 2 chicken stock cubes
- 300g rice noodles
How to prepare the soup
- The first job is to pick the chicken and put your meat aside for the soup later. Remember when you are satisfied you have picked enough meat don’t throw the bones away, place the remaining chicken bones on a tray in the oven for 45 mins on 180 degrees
- This is now all about your knife skills, finely dice your chilli, ginger, garlic and onions and sweat off in sesame oil if you have it. If not use whatever you have available. We are just sweating this off at the moment. We don’t want to brown it.
- Finely dice the carrots and add to the pan and continue to sweat off.
- When the onions have gone soft it is time to add your picked chicken, a tablespoon of fish sauce, 1 litre of water and the stock cubes.
- This needs to simmer for 25 minutes, not boil (boiling tends to make things go cloudy)
- Whilst your soup is ticking over nicely, take your knife and slice your mange tout length ways into matchstick sort of shapes, roughly chop your noodles and when the soup has had 25 minutes of simmering add your mange tout and noodles.
- Bring back up to simmer for another 5 minutes and then add your chopped coriander.
- Season to liking and enjoy with some crusty bread and butter!
- In a sauce pan roughly chop and sweat off 2 onions, 3 celery sticks, 1 large leek and 3 garlic cloves. Season with plenty of salt and pepper and add you roasted chicken carcass and a good sprig of thyme
- Fill with cold water so as just to submerge the chicken, then simmer for 5/6 hours
- Put through a fine sieve and into a fresh pan. This is effectively chicken stock which is used to make all sorts of things as you probably know. If you want to intensify your flavour you just reduce it and you will find when you reduce it right down you will have a strong chicken stock that will set as jelly if you cool it!