Ingredients

• 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 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

Directions

• 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.