Easiest Way to Make Super Quick Homemade Chicken Noodle Soup (Using Chicken Carcass)

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken noodle soup (using chicken carcass). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Noodle Soup (Using Chicken Carcass) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken Noodle Soup (Using Chicken Carcass) is something which I have loved my entire life.

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

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

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

Instructions 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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