Ingredients:carcass of a chicken
2 pts water
2 vegetable stock cubes
2 sticks of celery - finely diced
2 medium carrots - finely diced
2 sheets of dried egg noodles
2 spring onions - finely sliced
Method:
Place the chicken carcass in the water with the stock cubes, celery and carrot and bring up to the boil.
Reduce the heat down to a light gentle simmer, cover with a lid and leave to cook for an hour.
Remove the carcass from the liquid, shred any chicken meat from the carcass and return the meat to the pan. Discard the carcass.
Break up the noodle sheets into small pieces and add to the pan, cook the noodles for the length of time recommended on the packet (about 4-5 minutes).
Stir in the sliced spring onion and serve.
This amount of soup will give 3-4 bowls, enough for a starter for 4 or a light meal for 2-3 people.
I used a raw chicken carcass. The chicken had been bought whole and was then portioned. The carcass had enough chicken left on the bone to make a tasty soup.
If I did not have noodles in the cupboard, I would have added in a tin of cannellini beans at the end instead.
