Chicken soup from leftovers

    35 min

    The leftover bones and meat from a whole roast chicken make a great stock for a chicken soup. All you need is a some veg and noodles.

    4 people made this

    Serves: 6 

    • bones from a roast chicken
    • 3 carrots, diced
    • 1 stalk celery, diced
    • 1 stalk leek, sliced thinly
    • 1/2 (225g) packet rice noodles
    • curry powder
    • salt and pepper
    • leftover meat from chicken, without skin, diced

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place bones in a large pot and add 1 to 2L water depending on the size of the bird. If it's large, break it into pieces. Bring to the boil, then reduce heat and simmer for 1 hour, covered. Strain through a fine sieve. Let cool then remove some or all of the fat layer that has formed on top, as desired.
    2. Pour stock back into the pot, add veg and cook for 20 minutes over Media, heat. Season with curry, sand and pepper to taste.
    3. Meanwhile prepare rice noodles following packet instructions. Drain and add to soup together the the meat and reheat thoroughly. Adjust seasoning and serve.


    Instead of rice noodles, you can also use small soup pasta. Cook the pasta in the soup or separately in boiling water as instructed on the packet. If you cook the pasta in the soup, add at least 300ml water as they will absorb a good amount of liquid during cooking, start.

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