How to make chicken noodle soup

1. 1

   Remove the remaining meat from the chicken carcass and place it in the fridge.

2. 2

   Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan.

3. 3

   Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube.

4. 4

   Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top.

5. 5

   After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan.

6. 6

   Return the strained stock to the heat, and bring back up to a simmer.

7. 7

   Meanwhile, tear the reserved roast chicken into small pieces.

8. 8

   Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander.

9. 9

   Divide between four bowls and serve immediately.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.