After cooking a whole roast chicken, here is how you can use the leftover roast chicken and carcass to create a simple chicken noodle soup.
Takes 10 minutes
Serves 2 People
200g leftover roast chicken, shredded
200g vermicelli noodles, pre-cooked
2 cups chicken broth, boiled
1 cup boiling water
1 tbsp soy sauce
1 tbsp hoisin sauce
1 cup shredded red cabbage
1 lime, quartered
- Evenly distribute chicken, noodles into 2 large soup bowls, add boiled chicken broth, boiling water, soy and hoisin and stir through. Season to taste if needs more sweet or sour.
- Finish off with adding fresh cabbage and season with squeeze of fresh lime