Step-by-Step Guide to Make Any-night-of-the-week Chicken Noodle Soup (Using Chicken Carcass)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken noodle soup (using chicken carcass). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken Noodle Soup (Using Chicken Carcass) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Chicken Noodle Soup (Using Chicken Carcass) is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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

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