Step-by-Step Guide to Prepare Any-night-of-the-week Chicken Noodle Soup (Using Chicken Carcass)

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken noodle soup (using chicken carcass). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chicken Noodle Soup (Using Chicken Carcass) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chicken Noodle Soup (Using Chicken Carcass) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken noodle soup (using chicken carcass) using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken Noodle Soup (Using Chicken Carcass):

1. Prepare Leftover Chicken Carcass/bones,
2. Make ready Left over roast chicken meat,
3. Get 1 nest vermicelli noodles,
4. Get 70 g tender stem broccoli,
5. Take 1/4 yellow bell pepper, sliced finely,
6. Take 1 spring onion, sliced finely,
7. Get 1 inch fresh ginger, chopped finely,
8. Prepare 2 cloves garlic, sliced finely,
9. Get 1 tbsp light soy sauce,
10. Prepare 1 level tbsp tamarind sauce,
11. Take 2 tsp fish sauce,
12. Take 1 tsp premium oyster sauce,
13. Prepare 1 tsp sugar,
14. Prepare Tiny pinch, red chilli flakes,
15. Prepare Tiny pinch white pepper

Steps to make Chicken Noodle Soup (Using Chicken Carcass):

1. Place the chicken carcass into a large saucepan and pour over enough boiling water to almost completely cover it. Bring to a vigorous simmer and simmer for 30 mins then bring to a gentle simmer and leave with a lid on for 3-4 hours so the broth is super flavourful and the bones are clean. Once done, remove all the bones and debris until only the chicken stock remains.
2. Carefully pour the stock into a large jug or container and leave in the fridge over night until set into a jelly. The next day there will now be a layer of white resedue on the top, remove this so only the light golden opaque jelly remains. Return the solidified stock to a large saucepan over a medium low heat and allow to melt back into a liquid.
3. Add the soy sauce, white pepper, sugar, tamarind sauce, ginger, garlic, fish sauce, chilli flakes and oyster sauce. Stir and bring to a gentle simmer. Add in the vegetables and the roast chicken pieces plus the noodles. Simmer until the noodles have loosened apart and the vegetables are tender. Do not overcook them, you still want a good bite to them.
4. Serve up and enjoy! :)

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