How to Make Chicken Noodle Soup

Simmer a roasted chicken carcass with vegetables to create a stock, then add noodles, shredded chicken, and fresh greens.

Healthy Soup Chicken Comfort Food Leftovers Noodle

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

36.7g

per serving

146.8 g total

Fat

8.1g

per serving

32.4 g total

Protein

19.1g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

GrainsCereals

150

Egg Noodles

Or rice noodles

Liquids

Water

Meat

piece

Chicken Carcass

Large, roasted, with approximately a third of the meat on the bone

NutsSeeds

piece

Bay Leaf

piece

Black Peppercorn

bunch

Coriander

Small bunch, chopped

Other

piece

Chicken Stock Cube

Vegetables

piece

Carrot

Peeled

piece

Leek

Whole

piece

Onion

Peeled and halved

100

Bok Choi

Roughly chopped

piece

Spring Onion

Finely sliced

Sweetcorn

Canned

Method

Simmer 2 l of water in a large saucepan.

Strip the remaining meat from the roast chicken carcass and refrigerate.

Cook for 3 minutes and serve among four bowls.

Add noodles for one minute, then add chicken, bok choi, onions, corn, soy sauce, and coriander.

Tear the reserved chicken meat into bite-sized pieces.

Bring the strained stock back to a simmer on the heat.

Strain the stock through a colander into a fresh pan and discard solids from the carcass.

Boil the stock, then simmer for one hour while skimming off any surface scum.

Add chicken carcass, juices, carrots, leeks, onion, bay leaf, peppercorns, and stock cube to the water.