How to make chicken noodle soup recipe
 Chicken noodle soup is a great recipe: it's easy to make, uses up leftovers, and feels supremely comforting to eat. 1 large roasted chicken carcass with approximately a third of the meat on the bone2 litres/3½ pints of water2 carrots, peeled 2 leeks1 onion, peeled and halved1 bay leaf6 black peppercorns1 chicken stock cube 1 large roasted chicken carcass with approximately a third of the meat on the bone 2 litres/3½ pints of water 2 carrots, peeled 2 leeks 1 onion, peeled and halved 1 bay leaf 6 black peppercorns 1 chicken stock cube 150g/5½oz egg or rice noodles100g/3½oz bok choi, roughly chopped3-4 spring onions, finely sliced50g/1¾oz canned sweetcorn3 tbsp soy saucesmall bunch coriander, chopped 150g/5½oz egg or rice noodles 100g/3½oz bok choi, roughly chopped 3-4 spring onions, finely sliced 50g/1¾oz canned sweetcorn 3 tbsp soy sauce small bunch coriander, chopped Method Remove the remaining meat from the chicken carcass and place it in the fridge. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan.Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube.Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top.After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan.Return the strained stock to the heat, and bring back up to a simmer.Meanwhile, tear the reserved roast chicken into small pieces.Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander.Divide between four bowls and serve immediately. Remove the remaining meat from the chicken carcass and place it in the fridge. Remove the remaining meat from the chicken carcass and place it in the fridge. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan. Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube. Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube. Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top. Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top. After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan. After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan. Return the strained stock to the heat, and bring back up to a simmer. Return the strained stock to the heat, and bring back up to a simmer. Meanwhile, tear the reserved roast chicken into small pieces. Meanwhile, tear the reserved roast chicken into small pieces. Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander. Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander. Divide between four bowls and serve immediately. Divide between four bowls and serve immediately.