Oven roasted chicken noodle soup
Lisa is serving up some comfort food with her oven roasted chicken noodle soup - guaranteed to warm you up on a winter's evening.
Leftover roast chicken carcass, with some meat still on it
1-2 onions, roughly chopped
4 sticks celery, roughly chopped
1-2 carrots, roughly chopped
A few cloves of garlic
1 leek, roughly chopped
Approx. 1 litre water
1 tin of sweetcorn, drained
Bunch of spring onions, sliced
Approx. 75g noodles, cooked
Salt and pepper
Preheat the oven to 180c.
Shred the meat off the carcass and set aside. Add the bones and skin to a deep roasting tray with the onions, two of the celery sticks, carrots, leek and some seasoning. Cover with water and put in the oven for at least 1 hour.
Once cooked, strain, allow to cool and then leave in the fridge to set for a good few hours or preferably overnight.
Once set, skim the fat off the top and then reheat.
In a separate pan, soften the onions and the celery over a medium heat. Add the sweetcorn and the hot stock and simmer gently. Season.
Add the reserved, shredded chicken to small bowls with the cooked noodles and ladle over the hot soup.