We regularly have Roast Chicken and I love to use all of the chicken, so I’d make wraps, salads, stir fry’s and soups with the leftover’s.
This particular soup is one I make very often as most of us really enjoy it. It’s filling without being too heavy and the chilli and ginger give it a wonderful, flavoursome warmth.
600ml Chicken Stock
A good splash (1tbsp approx) Soy Sauce
2 Garlic cloves, crushed
1 inch piece Ginger, grated
100-200g Rice Noodles
3-4 Spring Onions, shredded
1 Red Chilli, deseeded or finely chopped or 1 Tablespoon Chilli Blend
Cooked Chicken, I tend to use whatever meat is on the legs and thighs
200ml Coconut Milk
2 tbsp Chopped Coriander or 1 tbsp coriander blend
Salt & pepper to taste
- Put the stock, soy sauce, garlic and ginger into a large saucepan and bring to the boil.
- Add the noodles and cook for 3-4 minutes until they are cooked.
- Reduce the heat & stir in the spring onion, chilli, chicken and coconut milk.
- Simmer for 5-6 minutes, until the chicken is heated through. Check the seasoning, adding salt and pepper as you like it.
- Stir in the coriander and serve immediately.
This soup is delicious served with chunks of homemade crusty bread, fresh from the oven. It also makes a very hearty meal when made with pasta, I tend to cook the pasta separately and add it to the broth.