We rarely finish an entire roast chicken in one sitting, whether it came from the supermarket or was roasted at home. Leftover roast chicken is perfect for quick, satisfying meals — from cold slices for sandwiches and wraps to using every scrap of meat on the bones to stretch one roast into a second, hearty meal like a soup.
On a recent cool, rainy weekend on the Gold Coast I made a simple, comforting Chicken, Corn and Noodle Soup. It’s quick, uses leftover chicken, and warms you up without fuss.
INGREDIENTS
– Meat from leftover roast chicken (about 1/2 a chicken worth of meat)
– 1 x 400 g can creamed corn
– 2 litres chicken stock (use powdered or liquid stock if preferred)
– 1 cup dried noodles (angel hair, thin spaghetti, or small pasta like alphabet noodles)
– 1 spring onion, thinly sliced
– Freshly ground black pepper to taste
METHOD
1. In a large pot over medium–high heat bring the chicken stock to a gentle boil.
2. Add the dried noodles and simmer for about 15 minutes, or until the noodles are nearly tender.
3. Stir in the shredded chicken, creamed corn, sliced spring onion, and pepper. Cook for another 3–5 minutes until everything is heated through and the flavors combine.
4. Taste and adjust seasoning if needed. When the noodles are soft but still have a slight bite, the soup is ready.
This recipe makes about 4–6 servings, depending on portion size. It’s an easy way to transform leftover roast chicken into a filling, nourishing meal with minimal effort and maximum comfort.
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| Chicken, Corn & Noodle Soup |