I was feeling quite domesticated the other day, so when we had a chicken salad for lunch, I decided to use the remains to make a chicken stock.
I was going to freeze it but the following day the weather was decidedly autumnal, so a warming soup was definitely in order! I found a recipe on the internet that I could adapt (I didn’t have everything it called for) which also included noodles; handy as I’d made Singapore Noodles for dinner the night before, so I could use up what was left in the packet.
It was only at the end of preparing the soup, once I’d added the noodles, that I looked back at the original recipe and questioned whether I’d read it right, as there seemed to be more noodles than soup… which was when I realised that I was meant to be adding rice noodles, when in fact I’d added significantly larger egg noodles!
All was not lost though, because it looked and tasted remarkably like a really nice chicken pot noodle! In fact, I take that back, it didn’t taste like a pot noodle, it tasted better, and contained all fresh ingredients!
Here’s the gist of what I did:
- Strip the remaining meat from the carcass of the chicken (sorry, squeamish people and vegetarians!) set the chicken aside and put the bones in a pan of water with some roughly chopped veg, I used one of those stock veg packs you can buy. Season and allow to simmer gently for about 2 hours.
- Strain off the stock and put about a litre of it into a pan (freeze the rest if there’s any more). Chop a couple of fresh carrots, sticks of celery and an onion and add them to the stock and simmer for about 10 minutes til the veg is softened.
- Chop a leek finely and add that and a small tin of sweetcorn to the soup, cook for a couple of minutes then add a strip of dried egg noodles.
- Chop the chicken that was left over and add that to the pan and cook for as long as the noodle packet instructions tell you to. Make sure the chicken is piping hot before serving!
Hope you enjoy!