Zingy leftover chicken noodle soup

This year's COP26 is taking place in the UK for the very first time and it all begins in Glasgow on 31st October. As a part of COP26 #OneStepGreener is showing us all how small individual actions can collectively make a big difference to the planet.

We’re really excited to be supporting this with a 7 day menu taking our passion for delicious seasonal and sustainable food to the next level by focussing on using ingredients that are commonly wasted in the UK, think the humble carrot and pint of milk, to cheese rinds and leftover roast chicken!

We’re kicking off with a super zingy, easy to rustle up spicy chicken noodle soup. Perfect now the weather has started to get chilly and nothing better if you have picked up an autumn sniffle. Perked up with lime, chilli, soy and ginger it really is a slurp-able delight!

The key to this dish lies in the stock (no cubes here!). The secret top great stock? That leftover chicken from your Sunday roast! NEVER chick it in the bin, simply add a few veggies you’ve probably already got in the fridge, some water and simmer away. You now have a delicious and super cheap stock ready to use in dishes like this one, and for the bases of soups and stews! Once you've made it from scratch you’ll never go back. Not only does it use all the bird without any wastage but any excess is perfect for the freezer. Give it a go and let us know how else you are going #OneStepGreener.

Ingredients

For the chicken stock
1 chicken carcass (roasted)
1 onion quartered, skin on
1 carrot roughly chopped
1 small leek, chopped
5cm piece of ginger, peeled and sliced
A handful of fresh coriander
3 bay leaves
2 litres water
8 peppercorns

For the bowl
4 tbsp dark soy sauce
4 tsp chilli oil
2 limes, juiced
2 pak choi
5cm piece of ginger, peeled and cut into matchsticks
Seasonal greens, roughly chopped
Ramen noodles to serve 4 (If you can’t get ramen noodles, egg noodles are a great substitie)
Small handful fresh coriander to dress
1 red chilli finely sliced
Leftover chicken, shredded

Instructions

To make the stock place the left-over chicken carcass in a large saucepan along with the rest of the ingredients. Cover with water and bring to the boil, then lower the heat and simmer for two hours, until the ingredients have begun to break down. Strain and reserve the liquid.

Add the pak choi, greens, leftover chicken and ramen noodles to the broth and bring to the boil for five minutes. In the bottom of the bowls divide the soy sauce, chilli oil and lime juice. Add the noodles, greens and pour over the broth.

Dress with the ginger, coriander and chilli and serve!

Did you make this recipe?

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