The best left over roast chicken noodle soup
Now more than ever it is just so important to be creative and eliminate food waste from our kitchens.
Respecting and getting the most out of each fresh ingredient in our fridge is something that really needs to stick with us life long and most definitely pass on to our children and all learn to take nothing for granted.
This recipe is great for turning the humble roast chook into the cosiest noodle soup and will leave you feeling so warm and fuzzy.
Recipe serves 4-6
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
1 thumb sized piece of ginger
4 cloves garlic, crushed
4 shallots
2 tbs coconut oil
1 carrot, finely chopped
1 small red capsicum, finely chopped
1/2 tsp turmeric
1/4 tsp ground cumin
1/2 tsp ground coriander
1 litre chicken stock * (homemade)
1 cup chicken pulled from left over roast
400ml coconut milk (organic)
3 cups corn kernels (I used frozen kernels)
80g rice vermicelli noodles, crushed
Juice of half a lime
fish sauce (optional)
Method:
Use a hand held processor to finely chop the ginger, garlic and shallots, reserving an inch of the top green ends, slice them finely and set aside.
Heat the oil in a heavy based pan and gently fry the ginger shallot mix for about 5 mins on medium heat until softened.
Meanwhile finely chop the carrot in the processor then add it to the pan along with the capsicum and the spices, cook for 2 minutes then add the chicken and pour in the stock. Chop half of the corn in the processor then add all of the corn to the soup, bring to a simmer and cook for 10 minutes, meanwhile crushing the noodles into the soup.
Pour in the coconut milk and continue to cook on low heat for 5 minutes. Finish with the shallots and a squeeze of lime (fish sauce if using).
Serve immediately.
*I like to make my own chicken stock so I know exactly what’s going into my families food, store bought stocks can be quite high in salt and sugars and often contain preservatives.
*Fish sauce adds great seasoning to this asian style soup, bare in mind that sauces like these are best left out of food for babies and toddlers because of their salt content. It can be easily added to a portion if desired.
