Chicken Noodle Soup

Chicken Noodle Soup

A delightful dish to make the day after having roast chicken. This satisfying soup uses chicken bones for the stock, and is packed with vegetables, noodles, and leftover chicken meat.

Ingredients: 4 servings

For the soup:
Roast chicken bones
1 chicken's worth
Onion, carrot, celery, parsley
a small amount each
Bay leaf
To mix into the soup:
Roast chicken meat
1 cup
Carrot, celery, cabbage, shiitake mushrooms
as needed
Pasta noodles
20 g
Salt and pepper
a small amount
White wine or sake
1 tablespoon


1. Add and heat all the ingredients for the soup and 6 cups of water (unlisted) in a pan. When it comes to a boil, skim off the scum and simmer for 30 minutes over low heat.
2. Chop up the vegetables for the soup into bite-sized pieces.
3. Remove any solid objects from the soup from Step 1 (like the bones and vegetables). Turn the heat on, and add the vegetables for the soup. When it boils, add the pasta and chicken meat.
4. Add white wine (or sake) and salt (1/2-1 teaspoon). Season with pepper. It's done when the pasta is cooked.
5. These measurements are for roast chicken. If you're using roast turkey, you should double or triple the amount.
6. Here's some roast turkey soup. I've also added some potatoes.

Story Behind this Recipe

The bones and the meat from the bones seem to just go to waste when you make roast chicken or turkey...