Chicken and Sweetcorn Noodle Soup by @coxys_kitchen
This Chinese inspired Chicken and Sweetcorn Noodle Soup is perfect for using up leftover roast chicken, the chicken carcass and any vegetable offcuts. Chicken stock made from the carcass is not only a great way of using every part of the chicken, but is also rich in essential nutrients. Chicken and Sweetcorn Noodle Soup would be a great starter for a Chinese banquet style dinner party, or simply as a delicious healthy lunch.
Recipe serves: 2 people
Prep time: 10 minutes, not including stock making
Cooking time: 15 minutes, not including stock making
- 600ml chicken stock made from the chicken carcass. See the tip below for how to make the stock
- Approx. 160g left over roast chicken, cut or shredded into bite sized pieces with skin removed
- Small can (approx. 180g) sweetcorn, drained
- 45g vermicelli rice noodles
- Small wedge of sweetheart cabbage, shredded or thinly sliced
- Place the chicken stock in a large pan and bring to a boil, then turn the heat down and simmer. Taste the stock and if needed add salt and pepper to taste. If you have made a very light stock, you may want to crumble in part or all of a stock cube
- If using the stock cube make sure it has fully dissolved, then add the vermicelli noodles to the stock and cook according to packet instructions
- Two minutes before the noodles are cooked, add in the leftover roast chicken pieces and the sweetcorn and heat through until the noodles are done
- When the noodles are done, stir in the shredded cabbage
- Use pasta tongs to serve the noodles, chicken and sweetcorn into warmed bowls, then ladle over the stock and finish with lots of black pepper
Coxy’s Kitchen Tip:
To make chicken stock using the chicken carcass, save any vegetable offcuts such as carrot, onion, celery and leek. Add the carcass to a large pan with the vegetable offcuts, cover with cold water (1 ½ – 2 litres). Season with a teaspoon of salt, some black peppercorns, bay leaf and other aromats such as parsley stalks or dried herbs. Bring to the boil, reduce the heat, then loosely cover with a lid and simmer for 2-3 hours. Pass the stock through a sieve, leave to cool, then separate into containers or freezer bags and freeze until needed.
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