Honeyoc
Is a crunchy mama!
CHICKEN NOODLE SOUP
Free on EE
Leftover roast chicken carcass
3 celery stalks
2 large carrots
2 onions
2 cloves garlic
Fresh rosemary
Fresh thyme
2 bay leaves
6 black peppercorns
Chicken stock cube
Salt & pepper to taste
1/2tsp sugar
Juice of 1/2 a lemon
Small amount of broken up pasta (I used spaghettini)
To make the stock, pick whatever bits of chicken from the roast chicken carcass and set aside to add to the soup at the end.
Roughly chop the garlic, 2 celery stalks, 1 onion and 1 carrot. Put the chicken bones in a pot and top with 1.5 litres of water, add the stock cube, veggies and herbs and bring to the boil. Once boiling, turn down the heat and simmer for an hour. Drain and reserve the stock. I made mine with SW roasted chicken and I took all the skin off before boiling so there was hardly any fat on the surface but if there is skim it off or refrigerate so the fat solidifies and you can scoop it out.
For the soup finely chop the remaining onion, peel and slice the carrot, and slice the celery. In a clean pot sauté the veggies in oil spray until softened, season with salt and pepper, add the stock and allow to cook for 10 minutes. Add the pasta and chicken and cook for another 5 mins or until the pasta is just cooked.
Serve with fresh chopped parsley and coriander if you like! I think I’ll do this every time I make a roast chicken!
Free on EE
Leftover roast chicken carcass
3 celery stalks
2 large carrots
2 onions
2 cloves garlic
Fresh rosemary
Fresh thyme
2 bay leaves
6 black peppercorns
Chicken stock cube
Salt & pepper to taste
1/2tsp sugar
Juice of 1/2 a lemon
Small amount of broken up pasta (I used spaghettini)
To make the stock, pick whatever bits of chicken from the roast chicken carcass and set aside to add to the soup at the end.
Roughly chop the garlic, 2 celery stalks, 1 onion and 1 carrot. Put the chicken bones in a pot and top with 1.5 litres of water, add the stock cube, veggies and herbs and bring to the boil. Once boiling, turn down the heat and simmer for an hour. Drain and reserve the stock. I made mine with SW roasted chicken and I took all the skin off before boiling so there was hardly any fat on the surface but if there is skim it off or refrigerate so the fat solidifies and you can scoop it out.
For the soup finely chop the remaining onion, peel and slice the carrot, and slice the celery. In a clean pot sauté the veggies in oil spray until softened, season with salt and pepper, add the stock and allow to cook for 10 minutes. Add the pasta and chicken and cook for another 5 mins or until the pasta is just cooked.
Serve with fresh chopped parsley and coriander if you like! I think I’ll do this every time I make a roast chicken!
