Chef Adam Gray shows us how to use leftover chicken carcass from a roast to prepare this healthy delicate chilli lemon noodle soup.
X3 Ethical Butcher Soy Free chicken carcass or one roasted chicken picked of meat.
2 litres water (filtered if possible)
1 unwaxed lemon
1 garlic clove
1 bunch spring onions
Pinch of Chilli flakes
Pinch of salt 1 packet of pre-cooked (or dried) egg noodles
Break the chicken carcass into pieces and put in a large heavy bottomed pan
Cover with water., approx 1.5- 2 litres
Boil covered for 40 minutes
Strain the liquid from the bones
Grate 1 clove of garlic intob the broth with a microplane
Grate the zest of 1 unwaxed lemon into the broth
Squeeze the lemon and add the juice to the broth
Add a few chilli flakes to taste
Add salt to taste
Cook the egg noodles according to instructions
Finely chop 3 spring onions including the green bits, wash after chopping to remove any soil.
Serve the soup with the freshly cooked noodles and add the spring onions at the end.