This week I cooked a whole chicken, it was 1.7kg so it was far too big for a family of four to eat in one meal. The beauty of buying a bigger chicken is that you can make this chicken noodle soup from the leftovers. This recipe will feed six from half of the roast chicken and a bunch of other ingredients. You can of course make a version of this dish without the meat and thanks to the big flavours in the broth you won't miss much.
Ingredients
- 2 thumb size peices of ginger
- 7 cloves of garlic
- stems of a large bunch of coriander
- leaves of half a bunch of coriander chopped
- 1 red onion finely diced
- 1 white onion finely diced
- 3 carrots finely diced
- 2 ears of corn stripped you can use frozen if you prefer
- 1/2 a roast chicken ours was left over from a 1.7kg bird stripped
- olive oil
- the fat/gelatinous chicken juices
- 1-2 tsp miso paste dissolved in 1 l boiled water
- 1 tsp fish sauce
- 6-10 tbs soy sauce
- 1 pack of egg noodles I bashed mine with a rolling pin because the children find them easier to eat
- 1-2 tbsp dried chilli flakes
- Tracklements fresh chilli jam
Instructions
- Finely chop or process your ginger, garlic and coriander stems and set them aside
- Finely dice your onions and carrots and shred your ears of corn
- Shred and chop your leftover chicken which should be cooked and cooled. If there are any oil/gelatinous juices from the bird reserve them as they will add depth and flavour to the broth
- In a pan add a good drizzle of olive oil followed by any of the juice and oil from your bird
- Once the oil is sizzling add your onions, ginger, garlic and coriander stems and fry on a medium heat for at least 5 minutes stirring occasionally
- Add your carrots, stir and coo for a further 3-4 minutes
- In a bowl add your miso paste to 1l of boiled water. I used 2 heaped tsp but you can adjust accordingly (you can always taste and add more just before you add your noodles)
- Add the miso broth to the pan and simmer for 2-3 minutes
- Meanwhile, add your fish sauce and light soy sauce. I added the full 10 tbsps but you can adjust to suit your tastes
- Add your sweetcorn and your cooked chicken and simmer for 5 minutes
- Meanwhile, soak your noodles in a separate bowl with boiled water. You can bash your noodles like I did if you have young children
- I removed some of the broth for the children and then I added the dried chilli flakes and the Tracklements fresh chilli jam. Then give everything a good stir
- Drain your noodles and add them to the broth
- Add your chopped coriander leaf and served immediately. Make sure you give a good scoop of the broth to each bowl.