We source our chicken from one farm in Leicestershire. The farm is Pasture for Life certified and rears truly free range, outdoor birds.
Chef Adam Gray shows us how to use leftover chicken carcass from a roast to prepare this healthy delicate chilli lemon noodle soup.
DOWNLOAD EASY PRINT RECIPE PDF HERE
INGREDIENTS:
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
METHOD:
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.