Do you, like me, often suffer the boredom of trying to use up leftover chicken after your Sunday (or whatever day) roast? There’s only so many chicken sandwiches a person can eat! Last Sunday when faced with a mountain of chicken and a perfectly lovely carcass, I decided to make an Asian inspired chicken noodle soup for a change.
As a huge fan of the gorgeous and talented Hemsley sisters, I have rediscovered the joys of a good homemade stock (“Boil Your Bones” as they so eloquently put it). Now I can scarce look at a chicken bone without imagining what to do with the nutritious stock I plan on squeezing out of it. A good bone broth is packed with amazing health benefits, so get boiling them bones. Even if you’re not bothered about your health, you still need a good homemade stock for this recipe, the cubed stuff will taste awful. This soup is based around a light and fragrant broth, so make the effort here and you’ll reap the rewards!
This is really filling due to the vermicelli noodles, but also really light due to the fragrant broth base. No ingredients in this recipe are fried, so you get a great fresh flavour. While this is best eaten straight away, it lasts happily for about 3 days in the fridge.
1.5 Litres Good Quality Homemade Chicken Stock
Leftover Roast Chicken (as much as you have but at least a good cup or two)
150g Vermicelli Noodles
5 Cloves Garlic
200g Shiitake Mushrooms
1 Bunch Spring Onions
1 Red Chilli
1 Handful Fresh Coriander
Toasted Sesame Oil
- Put your stock into a large, heavy bottomed pot. Peel a good inch of ginger and slice it into long pieces, peel the garlic cloves and smash slightly with the back of a knife. Add to the stock (you’ll fish them out again before serving) and let simmer on a medium heat for 30 mins.
- Slice your mushrooms and chilli finely and add to the broth. Chop or tear your chicken into strips and add to the pot. Let it cook away for another 10 minutes.
- Add the vermicelli noodles to the pot (check the packet instructions, some need to be soaked in cold water first) and cook to until soft, about 5-10 minutes.
- Add about 4 tablespoons of soy sauce and the juice of two limes to the broth. Chop up your coriander finely and add it in. Slice the spring onions diagonally and add to the pot to cook for about 5 more minutes.
- Just before serving, fish out the chunks of ginger and garlic and taste the broth, add more soy sauce or lime juice as you need.
- Serve in warm bowls and garnish with some fresh coriander and another squeeze of lime if you have it. Finish with a generous drizzle of toasted sesame oil.