Nourishing chicken broth with noodles
If you buy a whole chicken, remember to use every part of it: the flesh from the roasted or poached bird; and the giblets, bones and the carcass for stock. Pick off all the leftover meat to add to soups. This broth recipe allows you to make the most of any vegetable trimmings (peelings, too) and vegetables past their best, or leftover cooked vegetables such as celeriac, potatoes or other roots.
The base of this broth is a boiled carcass from a roasted bird. For a deeper-flavoured stock, roast the bare carcass first. You can use a mix of leftover vegetables, cooked or raw, but it is best to avoid cabbage and other brassicas.
Ingredients
For the stock
For the broth
Method
Step 1
To make the stock, place the chicken carcass and the other stock ingredients in a large pot or pan. Add 2 litres water and bring to the boil. Skim off any foam and turn down to a simmer. Cook for at least 2 hours. Strain to remove the vegetables and reduce to around 1.2 litres. Season with salt to taste.
Step 2
If the vegetables for the broth are raw, cook them in the stock for 3-4 minutes. (Cooked vegetables can be added to the hot broth to reheat just before you serve it.) Add the ginger, spring onions, chilli and leftover chicken pieces.
Step 3
Boil the noodles as per the packet instructions.
Step 4
Add the soy sauce, lime or lemon juice and the herbs to the broth and taste for seasoning.
Step 5
Distribute the cooked noodles between 6 bowls and ladle the broth over the top.
