Recipe of Speedy Chicken Noodle Soup (Using Chicken Carcass)

Chicken Noodle Soup (Using Chicken Carcass).

Hello everybody, it's Brad, welcome to my recipe site. 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 favored of current trending meals in the world. It is easy, it's quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look fantastic. Chicken Noodle Soup (Using Chicken Carcass) is something which I've loved my entire life.

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

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

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

Steps 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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