I Think This Is A Perfect Recipe For Using Up The Rest Of A

I think this is a perfect recipe for using up the rest of a chicken from a roast from hot.buttered.crumpet (& Matt!)

I mean, any chicken soup worth its stock should be like hug but THIS chicken soup! Offt, it’s indulgent. Teeming with flavour from the roast chicken & the generous amounts of butter & olive oil imbue it a with real golden hue.

For the stock:
1 left over roast chicken (with some meat left on)
1 large carrot
1 large onion 
1 celery stick
1 tsp peppercorns
1 tbsp salt
1 bay leaf
4/5 litres cold water

For the soup: 
1 large onion
1 celery 
1 large carrot 
1 bay leaf
75g egg noodle person

First make the stock by roughly chopping onions, celery & carrot & adding it to a large stock pot with the roast chicken carcass & the rest of the ingredients. You want to make sure everything is covered with water. Bring the pot to the boil, reduce the heat & leave to simmer for two hours. (You may need to skim off some of the ‘scum’ every now and then!).

After an hour, drain the stock through a sieve then return the stock to the pan & bring it back up to the boil & finally simmer for a further hour until the broth has started to reduce. The longer you leave it the more intense the flavour is! The good thing about this stock is that it will keep in the fridge or freezer exceptionally well & can be used for absolutely anything!

Next, strip the meat off the chicken carcass. The wing meat & meat on the underside are the best – be careful to avoid adding cartilage or skin.

To finish off the soup, gently fry off some diced onion, celery & carrot in generous amounts of olive oil & butter until soft. Add the stock, & simmer for 20 minutes. Add the noodles & chicken, continue to simmer until your noodles are cooked, season to taste & serve with your favourite toastie! Mine was ham, cheddar & pumpkin seed pesto!

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