One of my main goals this month is to save money on my food bills, so this gluten and dairy free chicken noodle soup is the perfect leftover chicken recipe, using up what remains of the Sunday roast! It’s so hearty and nutritionally beneficial, and it’s my go-to meal when I need comfort food or I’m feeling a bit run down or burnt out.
Most people would throw away their chicken carcass after a Sunday roast, but this gluten free chicken noodle soup uses a bone broth as the base of the recipe. There are numerous benefits to bone broth – have you never heard the old wives’ tale of making chicken soup to cure ailments? If you make it from the whole chicken carcass, it really does feel healing.
Bone broth is supposed to be great for gut health and immune system, as well as for your complexion due to the collagen. To make it, you simply boil the chicken carcass – I like to chuck any vegetable ends in as well, such as the carrot and onion tops, and celery ends from my midweek salads – into a slow cooker with the carcass (bones, straggly bits of meat and skin), cover in water and leave to boil throughout the whole day, normally while I’m at work.
To ensure nothing goes to waste, I tend to stockpile all my vegetable ends and trimmings in a Tupperware container in the fridge through the week and then chuck them into the slow cooker with the chicken, as it gives it so much flavour. You can also make bone broth by boiling the chicken carcass, as above, on the hob, for several hours too. You can drink the bone broth on its own – I actually really like it, it’s very comforting – and you can freeze it to use at a later point too. Try freezing it in portions so you don’t defrost a whole batch you don’t need and waste it.
Using up leftovers
My favourite recipe for leftover chicken is definitely this gluten free chicken noodle soup. It works well if you have a pack of stir-fry vegetables which are on the brink of being thrown away, as the soup element tends to hide the odd wilted carrot or leaf. You could also chop up any leftover vegetables from previous meals and add them in as well – the more the merrier!
I used the Amoy Straight To Wok rice noodles for this recipe, but you could use any form of gluten free noodles you have. The best thing to do is to use this recipe as guidance, and feel free to adapt it as you please. I like to use different types of stir-fry vegetables each time, but this particular version was made with a hot, chilli mix and it was by far my favourite. I’ve made this recipe so many times and try to mix it up, but it’s a great base recipe to follow.
- Chicken bone broth
- Leftover roast chicken (shredded)
- 1 pack stir fry vegetables (or equivalent of leftover veg, finely chopped)
- 1 pack gluten free rice noodles (I used Amoy Straight To Wok ones)
- 1 tbsp soy sauce
- 1 tsp chopped fresh red chilli (I used frozen, pre-chopped ones)
- 1 tbsp coconut oil
- 2 chopped spring onions
- Handful chopped coriander
- Heat the coconut oil in the pan, and once hot add the stir fry vegetables.
- Stir fry for a 4-5 minutes, and then add the soy sauce, chilli and shredded chicken. Stir fry for a further minute.
- Add the pre-cooked gluten free noodles (if you're not using straight to wok noodles, you'll need to cook and drain them first) and stir fry for another minute.
- Pour in two-to-three ladles of the bone broth and stir, depending on how 'soupy' you like it. You may find the broth 'jellies' in the fridge, but it will turn to liquid once it heats up.
- Bring to the boil and then take off the heat and serve. Add the chopped spring onion and coriander on top as a garnish and enjoy!