John and Lisa's Weekend Kitchen

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.

Serves 2


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.

John and Lisa's Weekend Kitchen