Create a mouth-watering chicken soup with leftovers from your roast lunch
Prep:10 mins
Serves 4
140g soba or wholewheat noodles100g beansprouts2 pak choi, leaves separated1 red chilli, deseeded and sliced1 tbsp soy sauce2 tbsp honeyjuice 1 lime, plus wedges to serve4 spring onions, sliced½ small bunch mint, roughly chopped
STEP 1To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.STEP 2Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.STEP 3Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.
