You can make this nourishing, cure-everything chicken soup recipe with leftover chicken (or turkey). Most of the other ingredients you’ll find in your storecupboard.
We’ve got lots more recipes like this, so take a look at our soothing chicken soup collection.
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Ingredients
- 30g unsalted butter (or chicken/turkey fat)
- 2 celery sticks, finely chopped
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 garlic clove, bashed
- Large thumb-size piece root ginger, chopped into pieces
- 2 star anise
- 1.8 litres good quality fresh chicken stock (see tip)
- 150g fine egg noodles, or spaghetti, broken into pieces
- 600g leftover roast turkey or chicken, shredded (see tip)
- Juice 1 lemon
- Chopped fresh parsley to garnish
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Method
- Heat the butter/fat in a large pan, then add the celery, carrots, onion and garlic. Cook, stirring, over a low-medium heat until the veg is soft but not coloured. Stir in the ginger and star anise, then cook a little longer. Pour in the stock, bring to the barest simmer (just the occasional bubble) and cook for 40 minutes so the flavours infuse.
- Meanwhile, cook the noodles in boiling salted water until nearly al dente. Drain, run under warm water for a minute to wash off any starch, then set aside.
- Taste the broth. If you can taste the ginger and star anise, it’s ready. If not, give it a few more minutes of gentle simmering. Once you’re happy with the flavour, add the shredded meat, squeeze in the lemon juice to taste, then add plenty of salt. Simmer for a couple more minutes to heat the meat, then add the noodles and ladle into bowls. Sprinkle over the parsley and serve with lots of good bread.
Nutrition
- 372kcals Calories
- 11.3g (5g saturated) Fat
- 44.5g Protein
- 22.4g (5g sugars) Carbs
- 2.8g Fibre
- 0.9g Salt
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Reviews
Really liked the simplicity of this soup. Will make again, but with a slightly wider noodle broken up smaller
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