Recipe of the month

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Chicken Noodle Soup

The simple art of turning your leftover Sunday chicken into a fabulous stock gives you a whole range of dinners to base it on.  Here is one such idea for you that will feed up to 6 people, and makes for a fresh and light recipe idea for the brand New Year.

For the Stock
1 Free Range Chicken Carcass (stripped of any scraps of meat)
1 Carrot
1 Stick of celery
1 Onion
Salt & Pepper

Literally throw everything into a saucepan and cover with water, place on the stove and let it come to the boil and then simmer for as long as you can, I normally do it for about 4 hours.

Soup Ingredients
6-8 Balls of Vermicelli
3 Spring Onions
1 Red Pepper
1 Pak Choi
Any left over chicken pieces diced small
1 Chicken stock cube

Drain the chicken stock and place in a saucepan, add the extra stock cube and bring to the boil, simmer and add the vermicelli and cook for 3 minutes, then add all your vegetables and cook for a further 1 minute.

Any sort of ingredients can be used in this dish, simply empty the contents of your fridge, you can use, peas, sweetcorn, any type of green leaves, mushrooms, whatever you like, experiment.

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