This soup made with leftover roast chicken, noodles, and vegetables has become a firm family favourite. The beauty of it, apart from the taste which seems to satisfy everyone, is that it’s super fast and easy to prepare.
It’s versatile too. Given that we usually have carrot in the fridge and frozen corn kernels in the freezer, these are often thrown in. Asian greens such as choy sum or bok choy work well, or try fresh or frozen broccoli.
You can also use fresh or dried noodles, e.g. rice, egg, hokkein, Singapore or soba, and vegetable stock can be used in place of chicken stock.
Fussy eater tip: by grating the carrot, at least some is likely to get slurped up.
The following recipe serves 4.
You will need
- 750ml chicken stock
- 500ml water
- 3 tbsp salt reduced soy sauce
- 1 tbsp mirin
- 1 cinnamon quill
- 2 star anise
- Zest of ½ an orange
- 300g mixed vegetables, e.g corn kernels, Asian greens, grated carrot
- Noodles of your choice, around 200g dried or 400g fresh
- Leftover roast chicken (around 300g)
- Drizzle sesame oil
What you do
In a large saucepan, add the stock, water, soy sauce, cinnamon quill, star anise, orange zest and mirin and bring to the boil. Meanwhile, prepare the noodles according to packet instructions and leave aside. Bring the soup mixture to a gentle simmer. Add the vegetables and chicken and cook for a few minutes or until everything is just cooked through. Portion the noodles into four bowls, top with the soup and drizzle with sesame oil before serving.
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