Spicy Leftover Chicken Noodle Soup
Spicy Leftover Chicken Noodle Soup is a comforting and flavorful dish that transforms leftover chicken into a delicious meal. This hearty soup is packed with tender noodles, vibrant vegetables, and a kick of spice, making it the perfect remedy for chilly days or when you need a quick dinner.
Ingredients
- 1 Leftover Rotisserie Chicken
- 2 Bulbs Garlic
- 4 Soy Sauce, More To Taste
- 2 Red Chillies, Thinly Sliced
- 5 Spring Onions, Thinly Sliced
- 400g Noodles, Cooked According to Package
- Small Handful Of Coriander, Finely Chopped
- 4 Eggs, Boiled For 6 Mins
Stock
- Any leftover veggies you have
- Avoid mint + bitter greens and members of the brassica family (kale, broccoli)
- Any whole spices - I used black peppercorns and coriander seeds
Chilli Oil
- 2 Tbsp Chilli Powder
- 50ml Vegetable Oil
Step 1
First, pick the meat of the carcass and roast the bones at 200C for 20 mins until deeply golden.
Step 2
Add the carcass to a large pot along with the bulbs of garlic whole, along with any leftover veggies you have. Add in your whole spices and fill it up with cold water.
Step 3
Bring to a simmer and let it cook for at least 1 hour up to overnight - don’t let it boil.
Step 4
Meanwhile, heat up 50 ml vegetable oil until smoking and pour over the chilli oil.
Step 5
Once your stock has simmered, pick out the whole bulbs of garlic and strain the remaining veg.
Step 6
Squeeze out the garlic and mash it into a paste. Add this to the strained soup and season well with soy sauce and salt. Add the chilli oil 1 tbsp at a time, trying before adding more to make sure it's not too spicy.
Step 7
Serve this up in large bowls with the chicken, noodles, red chillies, spring onions, coriander and a jammy egg.
