Chicken noodle soup

Not leftover roast chicken risotto

I'm so bored with being told that you can make a roast chicken last 3 days by making risotto with some of the leftover chicken and homemade stock. For me, risotto is monotonous stodge on a plate.

Go for something light like this healthy soup instead. You'll still have plenty stock left to freeze or use for thick chicken soup, and leftover cold roast chicken is a fine addition to any salad. 

Chicken noodle soup ingredients

 

• 2 bowls homemade chicken stock
• A handful mange tout
• A handful kale leaves, roughly chopped
• 4 spring onions, diagonally sliced
• A splash dark soy sauce
• A tiny splash nam pla
• 1 bruised blade  lemongrass
• 1/2 lime
• 1/2 teaspoon chilli paste
• I nest dried thin noodles
• As much leftover roast chicken as you want to add

How to make chicken noodle soup

1. Bring the chicken stock to a rolling boil in a medium-sized pan.
2. Add the splashes of nam pla and dark soy sauce, together with the bruised lemongrass stalk and chilli paste.
3. Add the noodles then after 1 minute drop in the vegetables and the cooked chicken. 
4. Simmer for a minute or 2, until the chicken is warmed but the vegetables remain crunchy.
5. Remove from the heat and ladle into individual bowls, then squeeze 1/4 lime into each bowl.