Description
A quick and comforting soup made from leftover roast chicken carcass, infused with garlic, ginger, and chilli, served with egg noodles, sweetcorn, fresh lime, and coriander.
Ingredients
1 roast chicken carcass and skin, broken into pieces
2 garlic cloves, grated
5cm/2in piece ginger, peeled and grated
2 tsp reduced salt soy sauce
1 red chilli, seeds removed, roughly chopped
100g cooked cold egg noodles
195g tin sweetcorn in water, drained (or frozen sweetcorn)
1 lime, juice only
1 tbsp roughly chopped fresh coriander
Instructions
- Place chicken carcass in a large saucepan and cover with 2 litres cold water.
- Add garlic, ginger, soy sauce, and half the chopped chilli. Bring to the boil.
- Reduce heat and simmer for 30 minutes, until liquid has reduced by half.
- Strain liquid into a clean saucepan and bring back to the boil.
- Add egg noodles and sweetcorn, simmering for 2 minutes until heated through.
- Stir in lime juice, remaining chilli, and coriander. Serve immediately.
Notes
- Add shredded leftover chicken for a heartier soup.
- Stir in spinach or pak choi for extra greens.
- Replace soy sauce with miso paste for a richer umami flavor.
- Leave chilli seeds in or add chilli oil for more heat.
- Use vegetable stock and tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 250
- Sugar: 6g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
