Chinese Poached Chicken Noodle Soup

Nothing ever goes to waste in my kitchen, so following on from the chicken with ginger and spring onion recipe, I used the the chicken broth that was leftover from poaching a whole chicken and turned it into a chicken noodle in soup for another delicious family meal.

I'd deboned most of the whole chicken and threw the bones back into the chicken broth for added flavour, and then it is just simply bringing it back to boil again, adding veggies and additional seasoning. I used a whole head of Chinese leaves, but you can use almost any vegetable so it's a great way of using up leftovers. You can also use any type of noodle too. This is a very versatile recipe!


Leftover chicken broth
4 tsp chicken powder or 3 chicken stock cubes
1 tsp sugar
1 head of Chinese leaf
2 tbsp fried shallots
1/2 pack of vermicelli or bun noodles
Left over poached chicken

1) Bring the chicken broth to a boil
2) Chop the head of Chinese leaves into small chunks and add to the chicken broth
3) Add the chicken powder/stock cube, sugar and fried shallots to the chicken broth too
4) Simmer on medium-low heat for 20-30 minutes
5) Put the vermicelli/bun noodles in a pot and cover completely with boiling water from the kettle. Cover pot with a lid and let it soak until softened, then drain. 10-15mins for vermicelli and 30mins for bun noodles
6) In a bowl, put some noodles in then arrange some poached chicken on top. Ladle some chicken and vegetable broth over the noodles and chicken
7) Garnish with more dried shallots and serve with leftover ginger and spring onion sauce, soya sauce or chilli sauce

I still had some chicken left over after making this Chinese poached chicken noodle soup so I made chicken and salted fish fried rice the next day, served with the last of the chicken and vegetable soup. This dish really was a dish that just keeps on giving and stretched out to 3 family meals for us!

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