18 May, 2009
Leftover Chicken? Make Noodle Soup
Posted by: peter in: Light Meals | Recipes | Starters, Salads & Soups
If you make this Indian Chicken dinner, be sure to extract the maximum value from the meat. Make a broth for a hearty and nourishing Chicken Noodle soup. This can be substantial enough for a light dinner or a lovely lunch.
Make a stock by covering the carcass with water, adding in a whole chilli with the top chopped off, a chicken stock cube (for some saltiness!) and a big bunch of whole, unchopped coriander. If you’ve got a slow cooker, cook it on a low heat for as long as possible. If you’re cooking it in a pot, bring the mix to a boil and reduce to a low heat, cooking for about three hours.
An hour or so before serving, remove the carcass and bones. Now simply fry some potatoes, carrots and leek or onion on a pan with a teaspoon of roasted cumin seeds, half a teaspoon of turmeric, and a chopped chilli. Add them to the broth, simmer for an hour. Throw in a portion of noodles about five minutes from the end. Stir well. Serve.
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