Adam Liaw’s roast chicken noodle soup
An already cooked chook is the perfect shortcut for this simple but hearty soup.
Ingredients
1 shop-bought roast chicken
1 carrot, peeled and diced
1 celery stalk, peeled and diced
1 brown onion, peeled and diced
1 zucchini, diced
handful of green beans, cut into 1cm lengths
2 tsp chicken stock powder (see tip)
1 fresh bay leaf
1 stalk fresh rosemary
2 garlic cloves, bruised
40g butter
1 cup macaroni, orzo or other short pasta
2 cups baby spinach, roughly chopped
juice of ½ a lemon
Method
Step 1
With your hands, strip the meat and skin from the chicken, leaving the bones and stuffing. Roughly chop the meat, place on a tray with the diced vegetables and set aside while you make the stock base.
Step 2
Place the bones and stuffing into a pot and add all the peelings and offcuts of the vegetables, stock powder, herbs and garlic. Add 2 litres of water. Simmer, covered, for 1 hour.
Step 3
Heat a large saucepan over medium heat and add the butter, then fry the carrot, celery, onion, zucchini and beans for about 5 minutes, until softened. Strain the stock into the vegetables and bring to a simmer. Stir through the pasta and spinach and simmer for 15 minutes, then add the chicken and stir through. Taste and adjust seasoning, then stir through the lemon juice and serve.
Adam’s tip: I’m a fan of powdered chicken stock. It’s far more affordable than
liquid stocks and it’s more versatile as you have greater control over saltiness.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
